Potatoes Croquettes

This Page has fallen free of the book altogether
This Page has fallen free of the book altogether

Potatoes Croquettes:

Ingred;

  • 1 lb of cold potatoes,  (1/2 kilo)
  • 1 desertspoonful of parsley
  • salt and pepper
  • 1 oz of butter, (30 grams)
  • 1 tablespoonful of milk (15 ml)
  • 1 egg,
  • some breadcrumbs

Method:

  • Put the potatoes through a sieve or a potato masher
  • put the butter and milk into a saucepan, make them hot
  • add salt & pepper and parsley which should be very finely chopped,
  • sprinkle a little flour on the board and form the mixture into little round balls
  • have ready the bread crumbs on a piece of paper and the beaten egg on a plate
  • dip mixture first into egg, and then into breadcrumbs
  • Place in a frying basket or wire spoon
  • fry them until they are a golden brown
  • drain on paper, garnish with fried parsley

Bon Apetit!!  I use this mixture minus the breadcrumbs as a potato cake, adding shallots, and sometimes parmesan cheese to the mixture.  Pop the little potato cakes into a frypan which has been sprayed with olive oil and fry lightly, for a more health concious option.  They are great with poached eggs and grilled tomato for a breakfast.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s