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Potato Croquettes
Potatoes, onion, burghul, egg, cheeses, chives, parsley, lemon rind, lemon juice and pepper mixed, divided into portions and oven baked
Ingredients
1 kg Desiree potatoes, peeled, boiled and mashed
1 white onion, finely chopped
1/4 cup fine burghul (cracked wheat) soaked 10 minutes
1 egg
1/2 cup grated reduced fat Cheddar cheese
8 teaspoons grated parmesan cheese
3 tablespoons snipped chives
3 tablespoons chopped parsley
Grated rind of 1 lemon
2 teaspoons lemon juice
1/4 teaspoon white pepper
For the coating
1 egg
3 teaspoons water
2/3 cup dried breadcrumbs
1/4 cup grated Parmesan cheese
Method
Preheat oven to 180 C
Lightly grease a baking tray with oil
Mix potatoes, onion, well drained burghul, egg, cheeses, chives, parsley, lemon rind, lemon juice and pepper in a mixing bowl
Spread mixture on a plate.
Divide into 8 equal portions
On a lightly floured board, shape each portion into a croquette shape
Chill for 10 minutes in a freezer
Beat egg with water in a bowl
Mix breadcrumbs with Parmesan cheese, place on a square of greaseproof paper on a plate
Dip croquette in egg mixture, brush to coat completely
Dip in breadcrumb mixture, roll over to coat well
Chill for 30 minutes, then reshape
Place on prepared baking tray, spray with vegetable oil cooking spray and bake for 20 minutes until golden
Serve hot
Serves 4
Brughul
Is sold in health food shops and supermarkets. After draining in a sieve, squeeze the grains in the palm of the hand to remove excess moisture. Brughul is a good source of fibre and B-complex vitamins. Potatoes are a rich source of potassium
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