Recipes easy to make Potato Croquettes
The ingredients for making Recipes easy to make Potato Croquettes
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Coating
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1 Flour, egg, panko
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1 Oil for deep frying
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600 grams Potatoes and 1 large onion
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200 grams Mixed beef and pork mince
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2 tsp Salt
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2 tbsp or less Condensed milk
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1 tsp Soy sauce
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50 ml Milk (reduce if meat releases a lot of juice)
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1 Pepper (to taste)
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1 Nutmeg (to taste)
Step-step making
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Chop the onion finely. Reserve 1/4 for later.
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Peel the potatoes and chop roughly. Wrap in cling film and microwave for 10 minutes. Once a skewer pierces through easily, they’re done. Let steam in the microwave to cool.
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Heat 1 tablespoon of oil in a frying pan and sweat the onion. Then add the minced meat and fry until it has cooled. Add the salt, soy sauce, pepper, nutmeg and condensed milk.
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Mash the potatoes with a potato masher. Add Step 3 in the frying pan (including the cooking liquid) and the reserved onions and combine.
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Add the milk and stir well. Your bowl should look like this.
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It is still quite hot, but shape this mixture into small portions so they cool quickly.
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Shape into patties and coat with flour, egg and panko (in this order). If you don’t coat them well, they may burst when deep-frying.
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After they are coated, neaten the shapes once more. It’s best to let chill in the fridge for a while until deep-frying but you can fry them up.
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Deep-fry in 180°C oil that comes up to 2 cm of a small pan until golden brown. I used a low-cal oil this time.
