Cajun Kroketten with Garlic-Chive Mayo

My husband I were stationed in Ansbach, Germany for four years while we were in the Army.  We loved the friendly and welcoming people, the culture and the amazing food and drinks we experienced during our tour!  Big fans of the local German fare, we frequented a restaurant called the Wolfschlucht, a family owned eatery where you would come to expect nothing less than a great meal and an excellent, locally brewed Hefeweizen beer. Their menu included something I had never heard of before called kroketten.  These potato based gems are the elegant and more sophisticated cousins of the tater tot - more delicate and delicious, they became one of my favorites on their menu! This version includes some gumbo spiciness from Slap Ya Mama and gives them personality and sass. 

Cajun Kroketten with Garlic-Chive Mayo

by Lori

1 pound Russet potatoes

1/4 cup Slap Ya Mama Cajun Gumbo Dinner Mix
1 large egg - (separate yolk from white, set both aside)
2-3 teaspoons fresh minced basil

1/4 teaspoon ground pepper

1 teaspoon garlic powder

1/4 cup all-purpose flour

cooking oil for frying

1 cup coarse breadcrumbs ( I made my own but you can find them at any grocer)

Garlic-Chive Mayo:

1 cup mayonnaise

1 teaspoon lemon juice

1 large clove garlic, pressed

2 Tablespoons chives, chopped

Wash potatoes, prick with fork, wrap in foil and place on a baking sheet. Bake at 400°F for 1 hour. Allow to cool.

Make the Garlic-Chive mayo by mixing all ingredients in a small bowl. Let set in the refrigerator for a couple of hours until the flavors have had a chance to mingle.

Skin potatoes by gently pulling off the skins with the edge of a pairing knife. In a medium-sized bowl, put potatoes through a ricer, add Slap Ya Mama Cajun Gumbo Dinner Mix, egg yolk, basil, ground pepper, garlic powder and mix just until everything comes together. Form a round disc, cut into 4 pieces. Gently roll each piece into a 1/2-inch thick rope. Place all four ropes side by side and cut into 1-inch pieces. Roll each piece into a ball and gently press into an oblong shape, continue with each piece. Set aside while you prep your egg whites and breadcrumbs.

Whip egg white and place in a small to medium-sized bowl. Pour breadcrumbs on a plate or small baking sheet.

Place 3 or 4 potato pieces in bowl with egg white, gently cover, then roll in breadcrumbs.

Fill cast iron skillet 1/2 to 1 inch with cooking oil and fry coated potato pieces until golden brown. 

Let cool, serve with garlic-chive mayo and enjoy!