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Cheesy Potato Croquettes
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Cheesy Potato Croquettes

1 h 15 minPara 6Nutri-Score C€€
de @thesapor76 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • russet potatoes (peeled and sliced)Frutas y verduras900 g
  • smoked Gouda cheese (shredded)Lácteos40 g
  • parsley (chopped)Frutas y verduras15 g
  • cornstarchDespensa40 g
  • garlic powderEspecias6 g
  • onion powderEspecias5 g
  • smoked paprikaEspecias2 g
  • cayenne pepper (optional)Especias2 g
  • saltEspecias6 g
  • pepperEspecias1 g
  • mozzarella (cut into small pieces)Lácteos60 g
  • panko bread crumbsPanadería60 g
  • parsley (chopped, for the dredge)Frutas y verduras15 g
  • garlic powder (for the dredge)Especias3 g
  • all purpose flour (for the paste)Despensa30 g
  • water (for the paste)Bebidas160 ml
  • egg (whisked)Lácteos1 pieza
  • vegetable oil (for frying)Despensa1 litro

por ración

Nutrición

229kcal

Carbohidratos
35 g
Proteínas
5 g
Grasas
8 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Prensapatatas
  • Bol
  • Sartén
  • Espumadera
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Boil and mash the potatoes

    • Boil the potatoes in salted water until fork-tender.
    • Drain and mash until smooth.
    Paso 1

  2. Season the potato mixture

    • Stir in the garlic powder, onion powder, cayenne pepper, smoked paprika, smoked Gouda, parsley, salt, pepper and cornstarch.
    • Mix well until creamy but firm, then let cool slightly.
    Paso 2

  3. Shape and fill the croquettes

    • Scoop some mashed potato mixture into your hand and flatten slightly.
    • Place a small piece of mozzarella inside, then roll back into a ball to seal.
    • Chill in the fridge or freezer.
    Paso 3

  4. Prepare the paste and dredge

    • Whisk the flour with the water and the egg, seasoning with salt and pepper.
    • Mix the panko bread crumbs, parsley and garlic powder in a bowl.
    Paso 4

  5. Coat the croquettes

    • Roll each ball in the paste, then coat in the breadcrumb mixture.
    • For extra crunch, repeat the paste and breadcrumb coating a second time.
    Paso 5

  6. Fry the croquettes

    • Heat the oil to 175 °C.
    • Fry the croquettes in batches until golden brown and crispy.
    • Drain on a wire rack.
    Paso 6

  7. Finish and serve

    • Sprinkle with extra parsley and salt.
    Paso 7
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