IRISH CROQUETTES : CORNED BEEF AND POTATO
This is some more of my comfort food. Reminds me of my Grandma, who was always looking for more ideas to do with Corned beef.
Provided by DebraAnn Taylor
Categories Meat
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine potatoes, corned beef, egg, and seasoning.
- Mix well.
- Form into croquettes.
- Dip into egg and milk mixture.
- Roll in bread crumbs.
- Fry in oil heated to about 375 degrees.
- Enjoy.
Nutrition Facts : Calories 49.9, Fat 1.4, SaturatedFat 0.5, Cholesterol 53.4, Sodium 21.9, Carbohydrate 6.8, Fiber 0.8, Sugar 0.4, Protein 2.5
POTATO CROQUETTE
Steps:
- Boil the potatoes until fork tender, and let cool for 20 minutes.
- In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
- Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
- For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
- Heat the extra-virgin olive oil in a large pot to 350 degrees F.
- Fry in the oil in batches until the potato croquettes are crispy and golden brown.
- Let drain on a paper towel lined plate, and serve warm.
POTATO BEEF CROQUETTES
My daughter brought this recipe home from her high school economics class more than 30 years ago. It's one of the few dishes everyone in my family will eat. --Violet Gertsch, Darlington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.
Nutrition Facts :
CHEESY MEAT & POTATO CROQUETTES
Chuck steak and cheesy potatoes always thrill the home crowd. But when you serve them as golden brown croquettes? A new family favorite is born.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 5 servings, 3 croquettes each
Number Of Ingredients 9
Steps:
- Cook and stir first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender.
- Combine meat, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
- Heat oil in large saucepan to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 105 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
YUMMYLICIOUS JAPANESE BEEF CROQUETTES
Yummy Japanese croquettes combine ground beef with mashed potatoes and onions; formed into patties, then coated with panko and deep fried to a golden brown. Absolutely mouth-watering! They make a delicious snack! I prefer to make them in smaller bite-size pieces so it's easier to pick up with fingers. Serve with Tonkatsu sauce available at Japanese stores or major supermarkets.
Provided by RUBYRONG
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
- Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
- Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 20.4 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5.1 g, Sodium 195.8 mg, Sugar 1.9 g
CUBAN POTATO CROQUETTES WITH BEEF PICADILLO (PAPAS RELLENAS DE P
Make and share this Cuban Potato Croquettes With Beef Picadillo (Papas Rellenas De P recipe from Food.com.
Provided by kolibri
Categories Potato
Time 30m
Yield 12 croquettes
Number Of Ingredients 23
Steps:
- First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
- In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy.
- Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely.
- Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions.
- Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches.
- Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat.
- Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack.
- Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.
Nutrition Facts : Calories 149.6, Fat 4.8, SaturatedFat 1.5, Cholesterol 30.5, Sodium 88.8, Carbohydrate 20.2, Fiber 2.3, Sugar 1.8, Protein 6.7
POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
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.
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