how to cook potato croquettes - simple recipes step by step with pictures


I am glad August was over. It was such a busy month, that I had no time to cook, or take pictures, or go lurking at people’s delicious blogs! I might need another month to catch up with August stuff alone. The first thing I made on the last weekend of the hectic August was potato croquettes. They are very popular snacks, and homemade version are much better than store-bought,


This recipe for potato croquettes is very special because of the spices it calls for. Potatoes by itself have very mild and earthy taste, the spices used are freshly ground coriander seeds and ground nutmeg. Add ground chicken, shallot and garlic to the mashed potatoes and shape them. For coating, white egg and breadcrumbs. Croquettes are deep-fried till golden. Recipe is courtesy of one of my aunts, she makes delicious fried snacks but this is the only one I know how to make. Can’t wait to try out her other recipes.


Serve them for afternoon snacks with sweet chili sauce.

On another note, grinding coriander seeds is now in my top 5 most tedious kitchen work. We did it old school, buying whole coriander seeds and then thumping them silly in a mortar and pestle. Not easy as it sounds, as the ground seeds have to be sift using flour strainer, and return the coarse bjts back to the mortar and grind them again. It needs to be done at least 3 times to get super-fine quality coriander seed powder. Anybody knows any electronic kitchen stuff that can be used to grind spices? Before my arms grow any bigger?





Potato Croquettes

Makes 30 pieces

Ingredients:

1000 g potatoes, peeled
1/2 cup cooking oil,
3 shallots, minced
3 garlic, minced
200 g ground chicken
50 g fresh coriander seeds, ground
1/2 nutmeg, ground
1/2 tsp salt
30 g chinese celery, chopped finely (1/3 cup)
1/2 tbsp tapioca starch
1 tbsp warm water
1 egg yolk
Breadcrumbs
Cooking oil for deep-frying

Directions:

Deep fry potatoes till golden. Drain excess oil on paper towel
Smash potatoes using potato masher till fine
Heat cooking oil on a wok over high heat. Stir fry shallots and garlic till fragrant, about 2 minutes
Add chicken. Cook for 2 minutes. Combine ground coriander, nutmeg, salt into the wok. Mix well
Add celery, tapioca starch and warm water. Cook till everything is well done and water evaporates
Combine mashed potatoes and cooked chicken in a bowl. Add egg yolk. Mix well
Shape the mixture as desired. Roll in white egg mixture and cover with breadcrumbs
Deep fry till golden. Serve warm
Note:
Potatoes can be prepared boiled or steamed, then mashed
Chicken can be substituted with beef or prawn
If the spices used are too overwhelming, feel free to halve the amount of coriander and nutmeg called for in the recipe
One coating as listed up in the recipe can only result in the croquette staying crunchy and fluffy for up to half an hour. If you wish the croquettes to be crunchy and fluffed for longer period of time, coat them twice. Dip them in white egg, then roll them in breadcrumbs. Dip one more time in white egg and apply breadcrumbs then fry
Also known as Kroket Kentang


step by step with pictures