uree.
MAKE THE CROQUETTES:
Place potato, yucca, butter, remaining seasoning
alt. Remove bay leaves.
CROQUETTES: Put potatoes in a medium
nd press through a potato ricer. Add the potato starch and egg
5 mins.
Bake the croquettes according to package instructions until
aking sheet then place the croquettes on top and bake in
0 mins.
Cook the croquettes according to the package instructions
ablespoons of the potato mixture for each, form cylindrical croquettes about 2
Knead in the eggs and potato flour then fold in the
gg to the meat and potato mixture and blend together thoroughly
blender, refrigerate.
For Croquettes.
Put diced potatoes in
Fillng: Stir-fry garlic and shallots with a little butter or margarine.
Stir in meat, carrot and celery.
Then add water and the rest of the spices.
Mix in cornstarch and stir until mixture thickens.
Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
Cover the mixture and shape into a round ball.
Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
Deep fry in hot oil until lightly browned.
This recipe can be easily doubled.
tir in the instant mashed potato powder. Continue to cook until
f grater, grate onion and potato into bowl. Add flour, egg
Combine first 5 ingredients.
Add enough cracker crumbs to stiffen.
Shape into croquettes.
Dip croquettes into slightly beaten egg; roll in cracker crumbs and fry in hot oil until browned.
Drain on a paper towel.
he breadcrumbs.
Arrange the croquettes on the prepared baking sheet
ntil golden brown.
Serve croquettes with Tabasco Tartar Sauce or
Drain salmon, reserving 1/4 cup liquid.
Remove skin and bones.
Place salmon in mixing bowl, breaking up into smaller pieces.
Add egg, mixing thoroughly.
Stir in flour.
Blend in potato flakes, onion and black pepper.
Combine baking powder and reserved 1/4 cup liquid.
Stir into salmon mixture until well combined.
Form mixture into 24 croquettes.
Drop into deep hot oil and fry without crowding for 3 to 5 minutes or until golden brown on all sides.
Drain on paper towel.
Garnish with dill and lemon wedges.
Cook potato and mash with tablespoon of butter.
Add other ingredients and mix.
Shape into croquettes and roll in some cracker crumbs.
Fry in oil in skillet or deep fry until brown.
Melt the butter in a saucepan, add the mashed potato and cream, and heat thoroughly.
Next, put in the meat, parsley and seasoning, and lastly, the beaten egg.
Spread the mixture on a plate and when cool shape into croquettes, either in the form of large corks or a cone; coat with beaten egg and bread crumbs, and fry golden brown in smoking-hot oil or Crisco.
et aside.
Mash baked potato, or crush sleeve of crackers