Easter Bunny Shrimp Croquettes
Loaded with succulent jumbo shrimp and cheese, then wrapped in a blanket of mashed potatoes, these Easter Bunny Croquettes will be a big hit on Easter Sunday.
Ingredients
- 4 King Prawns
- 4 medium potatoes
- 2 eggs beaten
- 3 tbsp corn flakes crushed
- 2 tbsp cheese any kind; grated
- salt and pepper to taste
Instructions
- Remove the head and shell from the shrimp, leaving the shell on the tail. Make a small incision in the back and carefully remove the vein with a knife or toothpick. Salt and pepper the shrimp to taste.
- Peel the potatoes and cut them into four pieces. Put them in a pot, pour cold water over them, add salt and cook until fork-tender. Then drain and mash the potatoes in a bowl.
- Beat an egg in a small bowl with a fork. To the potatoes, stir in half the egg. Add salt and pepper to taste and mix thoroughly.
- Divide the potato dough into four equal parts. Separate two small pieces from each - you will need them for the legs. Roll the rest of the mass into a ball, then flatten into a flatbread. Put grated cheese in the center and the shrimp on the top so the tail is sticking out. Carefully close the filling, giving the croquette a rounded shape. Form the legs and attach them with the remaining beaten egg. Repeat the process with the remaining croquettes. When all are complete, dip them in the beaten egg, then coat with cornflake breading. Drizzle with olive oil and arrange on a baking tray lined with parchment paper. Bake in a preheated over or air fryer at 365F/180C for about 20 minutes, until a golden crust develops. To plate, arrange a layer of grated carrots and cabbage on a serving dish. Place the bunny croquettes on top. Brush their cheeks with 2 dots of tomato sauce and draw faces on with a food marker.
Notes
- Serve hot with garlic aioli, ketchup or sour cream and lemon sauce.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated as needed.