Potato Croquette
by summer's home
Favorite
Difficulty
Easy
Time
10m
Serving
3
Ingredients: 1 large potato, half an onion, 200 grams of lean pork filling, 30 ml of light cream or milk, 1 egg, 3 grams of black pepper, appropriate amount of low-gluten flour (or ordinary flour), appropriate amount of breadcrumbs, 3 grams of salt . Method: 1. Put the potatoes in a pot and cook for 30 minutes until they are cooked and soft; (steamer or microwave oven can also be used)
2. Dice the onion; (found that the cut onion resembles the petals of a lotus flower, which is very beautiful)
3. Put an appropriate amount of butter in the pot, add chopped onions and sauté until fragrant;
4. Add meat and fry until completely white;
5. Add salt and black pepper to taste;
6. Crush the cooked potatoes into puree with a fork;
7. Add salt and black pepper to taste, add a spoonful of milk and mix well;
8. Put the meat filling and mix well;
9. Put the adjusted fillings into small balls by hand; (it is best to wear disposable gloves to prevent sticking)
10. Coat the ball with a layer of flour;
11. Wrap again with a layer of egg liquid;
12. Finally, wrap it with breadcrumbs;
13. When the oil is 60% hot, add the small balls wrapped in breadcrumbs and fry until golden and crispy;
14. Take out the fried coke balls and place them on a kitchen towel to filter the oil.
Summer tips:
1. The mashed potatoes and meat fillings are cooked, so you don't need to deep-fry them for too long, but they must be deep-fried for a while until the outer skin is crispy.
2. Dip in tomato sauce when eating;
3. This croquette uses beef filling in the Japanese cooking book, and pork filling in "Bei Tai", I still prefer to eat it
If you like pork or beef, you can also replace it with minced beef.
2. Dice the onion; (found that the cut onion resembles the petals of a lotus flower, which is very beautiful)
3. Put an appropriate amount of butter in the pot, add chopped onions and sauté until fragrant;
4. Add meat and fry until completely white;
5. Add salt and black pepper to taste;
6. Crush the cooked potatoes into puree with a fork;
7. Add salt and black pepper to taste, add a spoonful of milk and mix well;
8. Put the meat filling and mix well;
9. Put the adjusted fillings into small balls by hand; (it is best to wear disposable gloves to prevent sticking)
10. Coat the ball with a layer of flour;
11. Wrap again with a layer of egg liquid;
12. Finally, wrap it with breadcrumbs;
13. When the oil is 60% hot, add the small balls wrapped in breadcrumbs and fry until golden and crispy;
14. Take out the fried coke balls and place them on a kitchen towel to filter the oil.
Summer tips:
1. The mashed potatoes and meat fillings are cooked, so you don't need to deep-fry them for too long, but they must be deep-fried for a while until the outer skin is crispy.
2. Dip in tomato sauce when eating;
3. This croquette uses beef filling in the Japanese cooking book, and pork filling in "Bei Tai", I still prefer to eat it
If you like pork or beef, you can also replace it with minced beef.
