Tuesday, November 17, 2015

Potatoes Crocuette (Kroket Kentang)

500 gr potatoes
2 eggs
1 tbsp butter
1 tbsp milk powder
Pepper, salt to taste
Oil for deep-frying
250 gr carrots
250 gr chicken meat, chopped
2 tbsp plain flour
100 cc milk
1 large onion, chopped
3 cloves garlic, crushed
¼ cup butter
Pepper, salt to taste

How to make:

Peel the carrots and dice. Boil the carrots and drain. Boil the chicken meat and cut into small pieces. Sauté the onions and garlic with the butter. Add 2 tbsp flour and stir. Add the carrots and chicken, pepper, salt and sugar. Pour milk into the mixture and simmer until thickened. Remove from the heat. Peel potatoes and cut in quarters, deep-fry over moderate heat. Mash the potatoes, add 1 slightly beaten egg, milk powder, salt and pepper and mix well. Take 2 tbsp of the puree and form an oval shape and fill with the filling. Dip the croquettes in beaten eggs, then in breadcrumbs and deep-fry untiol golden brown.

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