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Potato croquettes

Potato croquettes


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1. I boiled potatoes with cold water and salt. After it boiled, I took them out and left them to cool.

2. I soaked the bread, then drained it and crumbled it. I peeled the potatoes and put them on the large grater.

3. I put grated potatoes and bread in a bowl, I added finely chopped parsley, salt, pepper, eggs, grated Parmesan cheese and I chewed well.

4. I heated the oil well, shaped it with wet hands and formed the croquettes, put them in breadcrumbs and then fried them.

5. I took them out on the napkins to absorb the oil.

Serve hot as an appetizer or garnish.


Potato dumplings with cheese

I kept thinking yesterday - to make some cheese balls, to make some potato croquettes? Dilemma, dilemma. I chose the middle way. And because I am an absolute sinner, I put some fried bacon (without oil) next to the meatballs. It's not healthy, of course, but it's tasty.

I kept thinking yesterday - to make some cheese balls, to make some potato croquettes? Dilemma, dilemma. I chose the middle way. And because I'm an absolute sinner, I put balls and some fried bacon (without oil) on it. It's not healthy, of course, but it's tasty.

ingredients

  • 10-12 small potatoes (or 6 medium ones, or about 3 of the very large ones)
  • 100 g of cheese
  • 1 or
  • 2 tablespoons flour
  • 3 tablespoons breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons hot paprika (optional)
  • 1 teaspoon cumin (optional)
  • 3-4 peppercorns
  • butter, c & acirct a walnut
  • 1 slice of bacon (optional)
  • oil (much, for frying)

I cut the potatoes into pieces and boiled them, as if for puree.

When they boiled, I mixed the breadcrumbs with the Parmesan cheese

I beat the egg and mixed it with a teaspoon of paprika.

When the potatoes were ready, I pureed them. Over them I put a spoonful of flour, cumin and ground pepper, a teaspoon of hot paprika, butter and grated cheese.

I mixed them well, a homogeneous paste was made.

After it cooled, I made balls out of this paste, which I gave through flour, egg with paprika and breadcrumbs with parmesan.

I fried them in a lot of oil, and heated them well. Be careful, if you fry them too much they break - not that it would have happened to me, no, I saw it in a movie :)

I took them out on some napkins to absorb the oil. Among them I put the bacon, cut the chips and fried in a non-stick pan, without any oil. I sprinkled a little cheese on it.


Potato croquettes with minced meat

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of potato croquettes with minced meat is somewhat new to me. I discovered it recently when a friend brought me two croquettes. Her recipe is a Japanese one, but I looked for a Moroccan one, closer to the taste of my family. Luckily for me, I found one in a Moroccan cookbook and adapted it. A delicious recipe came out, extremely tasty and aromatic. All my family appreciated it and it seems to me a recipe that you must have in your repertoire. They are good both hot and cold, and I like them with ketchup and salad.

What I like about this potato croquette recipe is that it is very easy to prepare. First of all you need minced meat. I used minced beef, but it's also good for poultry or even pork. It is important to have lean meat or as little fat as possible. Beef seems to me the best choice. It's tasty, it's a quality protein and goes very well with the potato. We hardened the meat with onions and our favorite spices. You can put any spices you want or you can even omit them altogether.

Boil the potatoes as for puree, peeled or peeled, as you prefer. It is important to pass them well so that there are no pieces of unripe potatoes left. Then mix them with the meat and check the taste. Add more salt, pepper or spices as needed. A little garlic goes, if you like. As greenery you can put parsley, dill chives or even green onions. You can shape these mashed potato croquettes as you wish. Oval shape, bars or even balls. After passing them through the breadcrumbs, fry the croquettes in hot oil until they are nicely browned on top.

You can also put them in the oven, sprinkled with oil. To serve them you can choose a sauce you like or a fresh salad. Tomato sauce and ketchup go very well, and the salad can be of any kind. They are good both hot and cold and you can pack them without any problems. Needless to say, the little ones will love it, so I hope you like these potato croquettes too. For another delicious potato recipe, I invite you to try the recipe for accordion potatoes in the oven.


How to prepare sweet potato cream soup

Below you will find the soup recipe in written format, which you can print as needed. Immediately below the written recipe you will find the video recipe posted on the YouTube channel. There you can see exactly how I prepared the soup, but especially how creamy it is and what a great texture it has!

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post video recipes three times a week. Click here to subscribe!


POTATO CROCHETS WITH MOZZARELLA

Potato croquettes can be served simple, but also as a garnish. Simple, tasty and quick to prepare, are the features for which they become our favorites.

INGREDIENT:
(For 20 pcs)

250 g boiled potatoes
250 g shallow mozzarella
2 tablespoons breadcrumbs
2-3 tablespoons flour
2 eggs
salt
pepper

For topping:
2 tablespoons breadcrumbs
1 tablespoon flour

Put the potatoes and mozzarella through a large grater, then mix them with the rest of the ingredients. If we find potatoes that retain a lot of water during cooking, do not hesitate to add flour and breadcrumbs, a tablespoon, or as needed. Season with salt and pepper to taste.

Shape the croquettes, roll them in breadcrumbs mixed with flour and then fry them in hot oil.

Brown them on both sides, take them out of the pan with a spatula with holes and put them on a paper towel (the excess oil will be absorbed).
We serve the croquettes hot, or cold, simple, or as a garnish.


200 g potatoes,
50 g flour,
4 tablespoons sour cream, fat,
2 yolks + 1 yolk for greasing,
salt, sesame seeds, poppy seeds,

Boil the potatoes in their skins. It is then cleaned and passed.

Add beaten eggs, flour, sour cream, salt. Mix everything well until you get a homogeneous dough.

Croquettes are formed 3-4 cm long, 1 cm wide. Or you can make them balls, if that's easier for you.

Grease with egg and sprinkle with poppy seeds or sesame seeds.

Place on a tray greased with a little oil or butter, bake in the oven for 20-25 minutes at 180 ° C.


Potato croquettes

Make all the croquettes and leave them on a flat plate soaked in water or greased with oil. Leave for a minute or two to moisten the breadcrumbs on the egg croquettes and thus, not to scatter a lot of breadcrumbs in the frying oil. You can bake them in the pan. in the stove. Grease a baking sheet on both sides without saving and put the croquettes directly in the tray so that they stay for another 1-2 minutes. And in the oven, turn the croquettes after browning on top.

Camelia Mihaela Neculae, March 22, 2014

Simple and tasty! Tasty and simple!

Mani Tudor, December 4, 2013

Make all the croquettes and leave them on a flat plate soaked in water or greased with oil. Leave for a minute or two to moisten the breadcrumbs on the egg croquettes and thus, not to scatter a lot of breadcrumbs in the frying oil. You can bake them in the pan. in the stove. Grease a baking sheet on both sides without saving and put the croquettes directly in the tray so that they stay for another 1-2 minutes. And in the oven, return the croquettes after browning on top.

Liviu Ilinca, December 4, 2013

Nikoleta Georgescu, December 4, 2013

Roxana Stancu, October 19, 2013

looks good. I'll do it too

Rotar Silvia, October 18, 2013

i will try to look superrrr

Mihaiescu Tania, October 18, 2013

Make all the croquettes and leave them on a flat plate soaked in water or greased with oil. Leave for a minute or two to moisten the breadcrumbs on the egg croquettes and thus, not to scatter a lot of breadcrumbs in the frying oil. You can bake them in the pan. in the stove. Grease a baking sheet on both sides without saving and put the croquettes directly in the tray so that they stay for another 1-2 minutes. And in the oven, turn the croquettes after browning on top.

Viorica Gligor, October 18, 2013

Mihaela Gabriela, October 18, 2013

I did . they are amazing.

Cionca Cornel-Ioan, October 18, 2013

cris (Master Chef), March 6, 2013

A grade 10 recipe: simple and great effect! I also wrote it down, with the idea of ​​executing it this weekend. Congratulations Mrs. Adela!

if you add a few finely chopped mint leaves, they are even better in composition and give a lot of freshness


POTATO CROCHETS WITH OVEN BACON I Recipe + Video

Hello dear lusts. Today I prepared POTATO CROCHETS WITH OVEN BACON. It often happens that we have mashed potatoes for the next day, so today we found an opportunity to reuse it in a delicious and healthy recipe. I didn't fry these croquettes in oil but I baked them. You can choose any way. I hope you like them and prepare them with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

  • 3-4 slices of bacon (cut into small cubes)
  • 500 gr. - mashed potatoes (left over the next day)
  • ¼ sweet red pepper (cut into small cubes)
  • 20-30 gr. - Parmesan
  • 2 green onions (finely chopped)
  • 1 teaspoon & # 8211 garlic powder
  • Salt and black pepper

For the crust:

  • 3 tablespoons - white flour
  • 1 cup - bread crumbs
  • 2 eggs
  • 2 tablespoons - sunflower oil
  • 1 teaspoon - chili pepper (or sweet pepper)
  • Salt and black pepper

Method of preparation:

  1. First of all, heat a pan over medium heat, put the bacon in it and brown it for a few minutes. Then let it cool.
  2. Put in a large bowl mashed potatoes, it is important to be cold. Add diced sweet peppers, bacon, green onions, grate on top of Parmesan, sprinkle with garlic powder, season with salt and black pepper and mix everything together.
  3. Form from this composition medium-sized potato balls, you need to get about 17-20 croquettes.
  4. Put on the plate with the bread crumbs, chilli paprika, a pinch of salt, black pepper and sunflower oil. Mix everything with a spoon until all the crumbs are covered with oil and spices.
  5. Take a ball and pass it first through the flour, then through the beaten egg, and finally through the crumbs.
  6. Place the croquettes on a tray lined with baking sheet and bake them in the preheated oven at 210 degrees C, about 15-17 minutes.
  7. Let them cool for about 10 minutes then serve them with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Potato croquettes

Make all the croquettes and leave them on a flat plate soaked in water or greased with oil. Leave for a minute or two to moisten the breadcrumbs on the egg croquettes and thus, not to scatter a lot of breadcrumbs in the frying oil. You can bake them in the pan. in the stove. Grease a baking sheet on both sides without saving and put the croquettes directly in the tray so that they stay for another 1-2 minutes. And in the oven, return the croquettes after browning on top.

Camelia Mihaela Neculae, March 22, 2014

Simple and tasty! Tasty and simple!

Mani Tudor, December 4, 2013

Make all the croquettes and leave them on a flat plate soaked in water or greased with oil. Leave for a minute or two to moisten the breadcrumbs on the egg croquettes and thus, not to scatter a lot of breadcrumbs in the frying oil. You can bake them in the pan. in the stove. Grease a baking sheet on both sides without saving and put the croquettes directly in the tray so that they stay for another 1-2 minutes. And in the oven, return the croquettes after browning on top.

Liviu Ilinca, December 4, 2013

Nikoleta Georgescu, December 4, 2013

Roxana Stancu, October 19, 2013

looks good. I'll do it too

Rotar Silvia, October 18, 2013

i will try to look superrrr

Mihaiescu Tania, October 18, 2013

Make all the croquettes and leave them on a flat plate soaked in water or greased with oil. Leave for a minute or two to moisten the breadcrumbs on the egg croquettes and thus, not to scatter a lot of breadcrumbs in the frying oil. You can bake them in the pan. in the stove. Grease a baking sheet on both sides without saving and put the croquettes directly in the tray so that they stay for another 1-2 minutes. And in the oven, return the croquettes after browning on top.

Viorica Gligor, October 18, 2013

Mihaela Gabriela, October 18, 2013

I did . they are amazing.

Cionca Cornel-Ioan, October 18, 2013

cris (Master Chef), March 6, 2013

A grade 10 recipe: simple and great effect! I also wrote it down, with the idea of ​​executing it this weekend. Congratulations Mrs. Adela!

if you add a few finely chopped mint leaves, they are even better in composition and give a lot of freshness


Preparation Duchesse potatoes & # 8211 baked croquettes

I peeled the raw potatoes, washed them and cut them into cubes. I boiled them in water with 1 teaspoon of salt. I boiled them just like a mashed potato. I tested them with a fork and, when they were ready, I strained them and left them to cool for 5 minutes. We want to get rid of the moisture in them. I didn't let them cool completely! We will continue to work with them warmly.

I crushed the potatoes with a special press (which I also use at dumplings with plums & # 8211 recipe here, with the mention that the dumplings boil the potatoes in their skins). If you do not have a press, you will have to crush them either with a hand tool or pass them through a sieve. I placed the mashed potatoes in a pan with a wider bottom, which I put on the stove over medium heat. I mixed it with a wooden spoon so that the potatoes wouldn't stick to its bottom. This & # 8222secare & # 8221 process is similar to eclaire and choux dough: it is desired to evaporate the excess moisture from the potatoes. This thing took about 3-4 minutes.

I weighed the butter and prepared my eggs in a small bowl (I beat them lightly with a fork). I pulled the potato pan off the heat and added the butter. I stirred vigorously until it melted and was incorporated into the potatoes. The dough is thick, sticky and smooth. I also poured beaten eggs into the composition and mixed again. The dough is fluidized and becomes smooth and creamy. I seasoned everything with salt, pepper and a little grated nutmeg. Taste the composition so as not to salt it too much! Keep in mind that the potatoes also boiled in salted water.

Because my press did not give the desired yield, I had to sift through the entire composition. Finally I got a fine cream, without the potato pieces.

How to shape duchess potatoes?

I heated the oven to 180 C (medium to high for gas). I placed the obtained composition in a pos (or in a resistant bag) provided with a round, smooth or serrated dui. I went for the toothless version. I lined 2 trays with baking paper and shaped various shapes of croquettes: mounds (choux type), rings, corrugated strips, etc.

Bridge: you can prepare the composition in advance (with max. 12 hours). Keep it cool and shape and bake these croquettes just before serving.

In a cup I beat a whole egg with a little salt and I brushed each croquette with it. I sprinkled a few and a little grated Parmesan (not all).


Ingredients Potato croquettes stuffed with cheese

  • 230-250 gr. mashed potatoes (cold)
  • 25 grams of grated parmesan (can be more or less, you can use as well a dry telemea etc)
  • 1 tablespoon of your favorite greens, finely chopped and pepper
  • cheese or other cheese that melts nicely (mozzarella, gorgonzola, etc.), the amount will adapt to how many potatoes we have
  • 1 egg tied
  • 4 tablespoons flour
  • 5 tablespoons breadcrumbs
  • frying oil

Preparation Potato croquettes stuffed with cheese, video recipe

Preparation Potato croquettes stuffed with cheese, recipe in text format (printable):

1. Mix the cold potatoes with the grated Parmesan cheese, chopped greens and 1-2 tablespoons of breadcrumbs. Depending on how wet the puree is (how much milk and butter it has), you may need some extra breadcrumbs until you get a moldable dough, like a plasticine. Season with salt and pepper to taste.

2. Divide the potato composition into pieces about the size of a ping pong ball.

3. Depending on how many pieces of composition we have, so many cheese sticks, about 2 & # 2155 cm., We will cut.

4. Dress each piece of cheese in the composition with potatoes, modeling with wet hands cylindrical croquettes, about 8 & # 2154 cm.

5. The croquettes are given through flour, beaten egg and breadcrumbs.

6. Heat the oil over medium-high heat and quickly fry the croquettes until golden brown, then remove them on a plate covered with absorbent kitchen paper, to drain the excess oil.

They go perfectly with various sauces or salads of vegetables, and can be served both as an appetizer and as a side dish with a weak steak (chicken). Great appetite!


Video: Selbstgemachte Kroketten - Man sind die lecker! (June 2022).


Comments:

  1. Telfor

    He laughed. Picture norms =))

  2. Russ

    I apologize, but in my opinion you are wrong.

  3. Bhradain

    Nothing at all.

  4. Benecroft

    No

  5. Inglebert

    It is remarkable, rather amusing idea

  6. Windgate

    Surely. I agree with all of the above-said. We can talk about this topic.

  7. Trenton

    Remarkable! Thanks!



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