Melbourne is always inspiring for food. They do cafe’s and bars so well. Cosy, relaxed with an eclectic mix of people and menu choices. All this was on offer at a great place on Gertrude Street called De Clieu where we stopped for lunch. I hadn’t done any research and had no expectations which is sometimes the best way to experience a meal. I ordered the potato and fennel croquettes and my husba ordered the chickpea falafel with walnut homous sandwich. What an amazing meal! Everything was fresh and well cooked. The interior of the croquettes were soft and delicious with a hint of fennel and the sauce was nice and tangy. Of course I had to try and replicate these when I returned home.
Here are photos of the lunch we ordered at De Clieu.
The coffee was fantastic too. All of Gertrude Street is a treat, there are so many great stores and places to eat. Mud Australia has a store there too and you know how I love Mud!”
3 large potatoes
1 tablespoon of fennel seeds
1 egg lightly beaten
breadcrumbs( these will need to be Gluten free is you wish the recipe to be GF)
small cubes of mozzerella
Peel and roughly chop potatoes. Boil until very soft then mash and season. Set aside and allow to cool for 5 minutes.
In another pan fry chopped onion, fennel seeds, garlic and chopped fennel. Add just a small amount of water. Cook until really soft.
Add the fennel onion mixture to the cooked potatoes and blend together until well blended.
Place a little flour, egg, and breadcrumbs in separate small bowls. Scoop up one tablespoonful of the potato mixture and roll into a ball shape. Roll the croquette in the flour, shaking off any excess. Place a piece of mozzerella into the middle of the ball, then roll again. Dip in the egg and roll in the breadcrumbs to evenly coat. Place on a tray lined with non-stick baking paper. Repeat with remaining potato mixture. Place croquettes in the fridge to chill for 20 minutes. Add enough olive oil in a non-stick frying pan to reach a depth of 3cm. Heat oil to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add 4 croquettes to oil and cook for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in batches, with the remaining croquettes, reheating the oil between batches. Drain on paper towel. Serve with dijoinaise or any sauce you like.
Share on Facebook