Pommy Prickle: a breaded, hedgehog-shaped potato croquette with crispy french fries as spikes, salami-slice ears, FOODMONSTAS Wafer Eyes and a red nose

POMMY PRICKLE

Name: Pommy Prickle
Total time: 1 min
Yield: 1 Large Hedgehog / 3–4 Kid-Sized Servings
Ingredients: 500 g floury potatoes; 2 eggs, separated; 20 g potato starch; 20 g butter, melted; 20–30 g grated Parmesan, optional; Salt, pepper and a pinch of nutmeg; 2 tbsp flour; The 2 reserved egg whites, lightly beaten; 80 g breadcrumbs or panko; A little neutral oil, for lightly brushing or spraying; 16–20 thin frozen oven fries, briefly thawed, for the spikes; 2 thin salami slices, for the ears; Ketchup, for the nose and for carefully attaching the eyes; 2 FOODMONSTAS WAFER EYES, 15 mm

A crispy potato-croquette hedgehog with golden French-fry spikes, salami ears, a ketchup nose and two FOODMONSTAS WAFER EYES.

ABOUT 1 HOUR 20 MINUTES

MEDIUM

1 LARGE HEDGEHOG / 3–4 KID-SIZED SERVINGS

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INGREDIENTS

FOR THE CROQUETTE BODY

500 g floury potatoes

2 eggs, separated

20 g potato starch

20 g butter, melted

20–30 g grated Parmesan, optional

Salt, pepper and a pinch of nutmeg

FOR THE COATING

2 tbsp flour

The 2 reserved egg whites, lightly beaten

80 g breadcrumbs or panko

A little neutral oil, for lightly brushing or spraying

FOR SPIKES & EARS

16–20 thin frozen oven fries, briefly thawed, for the spikes

2 thin salami slices, for the ears

FOR DECORATION

Ketchup, for the nose and for carefully attaching the eyes

2 FOODMONSTAS WAFER EYES, 15 mm

PREPARATION

Boil the potatoes until soft, drain them and press them through a potato ricer, or mash them very finely. Let the potato mixture steam off completely and cool slightly. Separate the eggs and set the egg whites aside for the coating. Mix the egg yolks, potato starch, melted butter, optional Parmesan, salt, pepper and nutmeg into the potatoes until you have a firm mixture that is easy to shape.
Shape the potato mixture directly on baking paper into a wide, compact hedgehog body. Taper one end slightly for the snout. Do not make the body too tall, so it cooks evenly and keeps its shape. Chill for about 20 minutes to firm up.
Lightly dust the chilled hedgehog body all over with flour. Then carefully brush it with the lightly beaten egg whites. Sprinkle the breadcrumbs or panko evenly over the surface and press them on gently until the whole body is coated.
Preheat the oven to 200 °C top/bottom heat or 180 °C fan. Use a small sharp knife to cut short, narrow slits into the back of the unbaked hedgehog body. Push the briefly thawed oven fries into the slits at a slight angle, leaving a little space between them. Lightly brush or spray the coated surface with neutral oil.
Bake the hedgehog for 30–35 minutes, until the croquette body is golden brown and the fries are fully cooked and crisp at the tips. If the surface darkens too quickly, loosely cover the hedgehog with baking paper for the last few minutes.
Remove the finished hedgehog from the oven. Cut two small slits near the snout. Fold the salami slices slightly and carefully tuck them into the slits as ears.
Let the hedgehog cool for 3–5 minutes, until the surface is warm but no longer steaming hot.
FOODMONSTA STEP: Add a small dot of ketchup to the front of the snout. Add two tiny ketchup dots where the eyes should sit. Carefully press the FOODMONSTAS WAFER EYES (15 mm) onto them. Use only a very small amount of ketchup and attach the eyes shortly before serving so the wafer paper does not soften.

POMMY PRICKLE

INGREDIENTS

PREPARATION

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