Garlic Potato Croquettes Food

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

GARLIC-POTATO CROQUETTES

Steps:

• Mash potaatoes in medium bowl; set aside.
• Dip bread slices into warm water just until moist. Immediately remove slices and press between palms of hands, squeezing the water out completely. Add bread to potatotes.
• Place cilantro, chilies and garlic in food processor. Cover and process until finely ground. Add to potato-bread mixture. Add salt and Garam Masala; mix well.
• Knead potato-bread mixture in bowl 3 to 5 minutes to form a compact, slightly sticky dough.
• Heat oil (2 to 3 inches deep) in wok or Dutch oven over medium high heat until thermometer inserted in oil reads 350 degrees F.
• Grease palms of hands with additional oil. Divide dough into 18 pieces. Shape each piece into a ball; flatten ball into 1/2-inch patty. Set aside.
• Carefully drop about half of the patties into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels.
• Serve croquettes as is or with chutney.