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- Potato Croquettes with Curry and Coriander
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PrintPOTATO CROQUETTES WITH CURRY AND CORIANDER
Makes :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Boil, steam or microwave potatoes until tender; drain, mash well. Stir in egg yolks and cream; cool.
- Refrigerate 15 minutes.
- Heat butter and oil in pan, add onion, curry powder and cumin, cook, stirring, until onion is soft; cool.
- Combine onion mixture, juice and coriander in bowl with basic potato mixture; mix well.
- Shape ¼ cup of the potato mixture into croquette shape, roll in flour, shake away excess flour, dip in eggs, then breadcrumbs.
- Repeat with remaining potato mixture, flour, eggs and breadcrumbs.
- Place on oven tray, cover, refrigerate 30 minutes or until firm.
- Just before serving, deep-fry croquettes in hot oil until golden brown.
INGREDIENTS
- 1 kg old potatoes, peeled, chopped
- 2 egg yolks
- 40 grams butter
- 1 tablespoon Sesame oil
- 150 grams Onion, chopped
- 1 ½ tablespoons mild curry powder
- 2 teaspoons ground cumin
- 1 tablespoon lime juice
- 100 grams chopped fresh coriander
- 2 tablespoons cream plain flour
- 2 eggs, lightly beaten
- 150 grams packaged breadcrumbs
- Peanut oil for deep-frying
4 comments for “Potato Croquettes with Curry and Coriander”
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