Ingredients per serve



Smoky Aioli


  1. Croquettes

    • Finely chop pancetta. Heat oil in a frying pan over medium heat. Sauté pancetta for 3-4 minutes until golden. Add crushed garlic, sauté for another minute then remove from heat and drain on paper towel.
    • Heat 1 L water in a large pan. When it comes to the boil remove from the heat and add KNORR Potato Flakes and butter. Whisk until smooth then cool.
    • Fold pancetta and roughly grated provolone through potato mash until combined. Season.
    • Roll ¼ cup mixture into an egg shape. Place on a tray then repeat with remaining mixture. Cover and chill for 20 minutes to firm up.
    • Place flour, eggs, and panko crumbs in separate bowls. Season flour. Whisk eggs with some water to make an egg wash.
    • Roll croquettes in flour, then dip in egg wash and coat in panko crumbs.
  2. Smoky Aioli

    • Mix HELLMANN’s Real Mayonnaise and KNORR Intense Flavours Deep Smoke together until fully combined.
  3. To Serve

    • Deep fry croquettes in batches for 4-5 minutes or until golden brown. Drain.
    • Serve croquettes immediately with smoky aioli. Alternatively try serving with KNORR American Tomato Chilli Relish.