Potato Cheese Croquettes With A Chipotle Sauce 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.

POTATO CHEESE CROQUETTES

Steps:

• Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
• Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
• Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
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MAMA'S KITCHEN'S RASPBERRY CHIPOTLE SAUCE

Steps:

• (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
• Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
• Allow to cool a little if desired.
• Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
• Remove seeds from sauce using a fine mesh strainer if desired.

KORROKE WITH TONKATSU SAUCE (JAPANESE POTATO CROQUETTES WITH EAS

Steps:

• Boil the diced potatoes in salted water, until tender.
• Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
• Add the chopped onion to the beef, and saute until tender.
• Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
• Cook for a few minutes, then remove from heat.
• Drain cooked potatoes and mash until smooth.
• Combine the meat mixture with the mashed potatoes.
• Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
• Divide the mashed combination into 16 equal portions.
• Form each portion into a small sausage shape.
• Dredge each portion in flour, then dip each into the remainder of the beaten egg.
• Coat each croquette with panko or unseasoned breadcrumbs.
• Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
• Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
• Heat peanut oil in a wok on high, or until just smoking.
• Deep-fry the croquettes a couple at time until lightly browned.
• Drain on paper towels and keep warm.
• Repeat with remaining croquettes until finished.
• Serve over shredded cabbage and drizzle with Tonkatsu sauce.
• For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
• Whisk until smooth.
• Add remaining ingredients and mix well until thoroughly blended.

POTATO CHEESE CROQUETTES

Steps:

• Break up potatoes.
• Beat egg in blender until frothy.
• Add potato pieces gradually, beating at medium speed until blended.
• Stir in cheese and salt.
• Shape as desired.
• Dip into crumbs, them milk, and again into crumbs.
• Fry in shallow hot fat until golden brown on all sides.

POTATO CROQUETTES WITH PARMESAN

Steps:

• Combine potato, onion, egg, cheese, and parsley in medium bowl; blend thoroughly.
• Shape into 8 patties. At this point, you should refrigerate them.
• Spread bread crumbs onto waxed paper. Dip croquettes in crumbs, turning to coat evenly; set aside.
• Heat vegetable oil in large skillet on moderate heat. Place croquettes in hot oil; cook about 4 minutes, or until brown on each side. Serve hot.

CHEESE CROQUETTES

Steps:

• Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
• Shape into croquettes.
• Dip into crumbs, beaten egg, and crumbs again.
• Chill.
• Fry in deep fryer or deep pot with oil.
• Drain.

POTATO CHEESE CROQUETTES WITH A CHIPOTLE SAUCE

Steps:

• Combine the first 9 ingredients and blend thoroughly.
• Form into 20 golf size croquettes.
• Place seasoned flour in one bowl.
• Beat eggs with milk and place second bowl.
• Place bread crumbs in third bowl.
• Dip each croquette in the flour then egg and then roll in the crumbs.
• Fry in deep fat until golden brown.
• While frying stir together dipping sauce ingredients and place in serving bowl.
• Drain on paper towels and serve while very hot with chipotle sauce.
• Garnish with fresh parsley.