5 mins.
Bake the croquettes according to package instructions until
alt. Remove bay leaves.
CROQUETTES: Put potatoes in a medium
nd press through a potato ricer. Add the potato starch and egg
aking sheet then place the croquettes on top and bake in
0 mins.
Cook the croquettes according to the package instructions
rizzle the mixture over the potato salad and stir in lightly
ours before proceeding with recipe.
Shape the potato mixture into'meatballs
ablespoons of the potato mixture for each, form cylindrical croquettes about 2
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.
ix well.
Drop the potato mixture by tablespoonfuls into the
Fry bacon in 10 inch skillet over medium heat until crisp. Remove bacon & drain, reserving 4 Tbsp. bacon fat in skillet. Cook and stir potato & onion until potato is golden brown & tender, about 10 minutes.
br>Layer HALF of the potato, onion and red bell pepper
Fry bacon in 10-inch skillet over medium heat until crisp. Remove bacon and drain, reserving 4 tablespoons bacon fat in skillet.
Cook and stir potato and onion in skillet until potato is golden brown and tender, about 10 minutes.
Heat the oil in a large pan.
Fry the garlic and onion until pale and golden.
Add the potato to the pan.
Add the paprika and turmeric.
Stir for 1 minute.
Stir in the tomatoes and stock.
Season well and bring to the boil.
Add the thyme.
Reduce the heat then cover and simmer stirring occasionally, until tender.
Add more seasoning if needed then stir in the olives and parsley.
Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
Whisk eggs with salt and pepper.
Add the bacon back to the pan, add eggs.
Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
Cut into wedges and serve.
Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
uree.
MAKE THE CROQUETTES:
Place potato, yucca, butter, remaining seasoning
bout 2 large tablespoons of potato mixture for each croquette, roll