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Tuesday, December 10, 2013,10:09 AM by
Ishika

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BURGUNDY'S POTATO CROQUETTES

Makes :
25

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Wash the potato well and boil it. Peel off the skin after the potato has boiled and then keep it to cool.
  •  Mash or grate the potatoes.
  •  Steam the carrots and beans and then cut finely.
  • Combine the mashed potatoes with the finely chopped vegetables.
  • Add the Parmesan cheese, nut Meg, salt and pepper to taste, to the potato mixture.
  • Make small cylinder shapes of the potato mixture, by using your hands to shape it.
  • The potato cylinder can then be dipped in a mix of corn starch mixed in water (for vegetarians), or in opened eggs beaten together. 
  • The croquette dipped into either the corn starch or egg, is then placed in a plate of bread crumbs or crushed cornflakes and rolled to be completely covered in it.
  • The croquette is then fried until golden brown.
  • Serve hot with Sauce.

INGREDIENTS

Potato Croquettes

  • 150 Grams Potato
  • 20 Grams Carrot
  • 20 Grams Beans
  • 10 grams Parmesan Cheese
  • 3 eggs
  • 120 grams Crushed cornflakes or bread crumbs
  • 50 Grams Butter
  • 200 ml IDHAYAM MANTRA Peanut Oil
  • A pinch Nut Meg
  • Salt and pepper to taste

9 comments for “Burgundy's Potato Croquettes”

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