Herb Croquettes Food
POTATO CROQUETTES
This is a lovely side dish for a roast or a casserole that's really easy but utterly moreish. Add a few dried herbs to the potato croquettes if you wish.
Provided by The Hairy Bikers
Categories Side dishes
Yield Makes 15 croquettes
Number Of Ingredients 8
Steps:
- Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle.
- Shape the mixture into 14-16 croquettes, weighing around 50g/2oz each.
- Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6.
- Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown.
HERB CROQUETTES
Make and share this Herb Croquettes recipe from Food.com.
Provided by Sonya01
Categories < 4 Hours
Time 1h20m
Yield 16 Croquettes
Number Of Ingredients 14
Steps:
- In a medium bowl combine the Philly*, Parmesan, rice, garlic, herbs and seasoning; mix well. Roll tablespoons of the mixture into rounds and refrigerate until firm.
- Coat the rounds in seasoned flour, shake to remove excess. Toss rounds into beaten egg then into breadcrumbs until well coated. Refrigerate 20-30 minutes.
- Heat the oil in a medium pan over medium heat. Deep fry croquettes in batches until heated through and golden. Drain on paper towel and serve immediately.
Nutrition Facts : Calories 126.8, Fat 5.2, SaturatedFat 3, Cholesterol 27.3, Sodium 112.3, Carbohydrate 15.8, Fiber 0.7, Sugar 0.5, Protein 3.8
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- In a large skillet, melt 2 tablespoons of the butter. Add the leeks and shiitake, season with salt and pepper and cook over high heat, stirring frequently, until the leeks and mushrooms are softened and beginning to brown, about 7 minutes. Add the thyme and oregano to the vegetables and transfer to a medium bowl.
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- Lay an 18-inch-long piece of plastic wrap on a work surface. Spoon the croquette mixture onto the plastic in a 12-inch strip. Roll up the plastic, pressing the croquette mixture into a 14-inch log, and twist the ends. Freeze the croquette log until very firm, about 2 hours.
- Fill 3 shallow bowls with flour, the beaten eggs and the panko and line a large baking sheet with wax paper. Unwrap the log and cut the croquette mixture into 12 pieces. Using floured hands, pat each piece into a 2-inch round patty, about 3/4 inch thick. Dip each patty in the flour, then dip in the eggs and coat with panko, pressing to help it adhere. Set the croquettes on the baking sheet and freeze for 15 minutes.
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