Recipe: at dinner Croquettes

Recipe: at dinner Croquettes Delicious, fresh and tasty.

Croquettes. Dominican croquettes are nearly identical to the Cuban croquettes that are typically made out of ham or chicken, but there is a common cheese and potato variation, a beef variation and they are also sometimes made with fish. Aruban croquettes are more commonly made out of mashed potato, ground beef, shellfish, and fish. These were basically bread croquettes with a little ham in them.

I also didn't care for the garlic powder.

The croquettes were crispy on the outside and fluffy on the inside.

They tasted just like my nonna used to make.

You can have Croquettes using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Croquettes

1. Prepare of boiled potatoes mashed.

2. You need of boiled eggs chopped.

3. You need of Butter 1 tbspoon.

4. It’s of chicken mince.

5. Prepare of Salt.

6. You need of Black pepper.

7. Prepare of Cheese half cup shredded.

8. It’s of Bread crumbs 1 plate.

9. It’s of Egg.

I will definitely make this recipe again when I have leftover mashed potatoes.

Croquettes are often cylindrical in shape (though they can also be flat and round) and feature a mushy centre enclosed in a crispy breadcrumb or sesame seed casing.

They make a lovely snack or can be served with a dipping sauce to make an enticing starter or canapé.

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Croquettes instructions

1. Add butter in a pan add chicken cook medium flame then add pinch of salt and peper then saute 10 mints…. After 10 mints.. Flame will be off… And chicken let cool down….

2. In a bowl add potato chicken boiled egg salt pepper cheese and mix well… Make 15 to 18 croquetts…. Then dip in egg and coated with breadcrumbs then freeze for 30 mints…

3. After 30 mints add oil in a pan and heat it then add croquetess cook when its turn golden brown… Try it.. Hope to enjoy it….

Potatoes - Cubed and peeled, we're making these mashed potatoes fresh.

Butter - Unsalted as we want to control the salt level of our dish.

Milk - Feel free to substitute this for cream if you want extra decadent mashed potatoes.

Transfer the croquettes to a wire rack set over a baking sheet and keep warm in the oven while frying the rest.

Place the croquettes in the hot oil and fry quickly, in batches, turning several times, until golden and all the croquettes are fried.