Kroket kentang - Potato croquettes

Kroket kentang - Potato croquettes

Serves: 4

Preparation time:            20 minutes

Cooking time:    25 minutes

Ready in:             45 minutes

Ingredients

1. 2 eggs, lightly whisked
2. 2 teaspoons water
3. 2 cups breadcrumbs
4. 2 tablespoons oil
5. 900 g / 2 lb peeled potatoes, cooked and mashed
6. 4 tablespoons powdered milk
7. 1/2 teaspoon nutmeg
8. 2 teaspoons salt
9. 4 chopped garlic cloves
10. 10 shallots
11. 2 stalk sliced celery
12. 450 g/ 1 lb cooked ground beef, drained
13. 2 diced carrots
14. 200 ml / 7 oz water
15. 2 teaspoons salt
16. 1/2 teaspoon pepper (to taste)
17. 1/4 teaspoon nutmeg
18. 1/4 teaspoon sugar
19. 2 tablespoons sweet soy sauce
20. 4 teaspoons cornstarch, mixed with
21. 2 teaspoons water

Directions

Filling: 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.

This recipe can be easily doubled.