Kroket kentang - Potato croquettes

Kroket kentang - Potato croquettes

Serves:    4
Preparation time:    20 minutes
Cooking time:    25 minutes
Ready in:    45 minutes


Ingredients

• 2 eggs, lightly whisked
• 2 teaspoons water
• 2 cups breadcrumbs
• 2 tablespoons oil
• 900 g / 2 lb peeled potatoes, cooked and mashed
• 4 tablespoons powdered milk
• 1/2 teaspoon nutmeg
• 2 teaspoons salt
• 4 chopped garlic cloves
• 10 shallots
• 2 stalk sliced celery
• 450 g/ 1 lb cooked ground beef, drained
• 2 diced carrots
• 200 ml / 7 oz water
• 2 teaspoons salt
• 1/2 teaspoon pepper (to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sugar
• 2 tablespoons sweet soy sauce
• 4 teaspoons cornstarch, mixed with
• 2 teaspoons water

Directions
 
Fillng: Stir-fry garlic and shallots with a little butter or margarine.

Stir in meat, carrot and celery.
 
Then add water and the rest of the spices.
 
Mix in cornstarch and stir until mixture thickens.
 
Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
 
Cover the mixture and shape into a round ball.
 
Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
 
Deep fry in hot oil until lightly browned.

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