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.

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mylifeonedayatatimeblog

The Journal of Julie Preston

Narrandera Garden Club

Friendship through Gardening

The Family Kalamazoo

A genealogical site devoted to the history of the DeKorn and Zuidweg families of Kalamazoo and the Mulder family of Caledonia

Pacific Paratrooper

This WordPress.com site is Pacific War era information

Andrew's Archives

Unforgetting family

douglust

she's a threadhead

More Than Greens

Mostly vegan/always vegetarian food, cruelty-free beauty, travel, and nature.

The Armchair Genealogist

The Preston & Di Salvia Family Trees

Hoosier Daddy?

The Preston & Di Salvia Family Trees

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