Smoked Butter Croquettes


  • 8 medium-sized potatoes
  • 7 tbsp oak-smoked butter
  • 2 cups fresh cream
  • 4 eggs, beaten
  • 1 cup flour, seasoned
  • 2 cups breadcrumbs
  • 2 cups vegetable oil (shallow frying)
  • Salt and ground white pepper (to taste)


In a large pot, cook the potatoes in salted water till soft.

Drain and discard the liquid.

In the same pot, start mashing the potatoes while still hot. Add generous knobs of butter and cream while mashing.

Adjust seasoning and add more butter if necessary.

Set the potatoes aside and allow to cool.

While cooling, arrange the flour, eggs and breadcrumbs in different bowls, ready for shallow frying.

When the potatoes have cooled, shape the mash into desired shapes (ball/ cubes) and set aside.

Coat the potato balls in flour, then egg and, lastly, bread crumbs. Repeat breadcrumbs if necessary.

Shallow fry the potato balls in vegetable oil at 284 degrees Fahrenheit till golden brown. Remove when crispy and drain the excess oil on paper towel.

Season with salt and pepper to taste.


About the Show

Africa on a Plate

Chef Lentswe Bhengu is on a culinary journey through Africa to find the perfect ingredients for great cuisine – the food and culture of Africa, inspired by people he encounters along the way. And then back in the kitchen he combines these elements into his own recipes, showing us how to do it, his way. On the way to each location Lentswe introduces a new dish that he’s about to try. Helping him out are a lineup of characters – from the country’s top chefs to its street food vendors; from its coastal fisherman to expert tour guides and even the average man on the street. Each episode gives viewers a new recipe and an appreciation for the people, culture and food that they would never have been aware of if not for Lentswe dishing out Africa on a Plate.

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