Potato and egg croquettes are a versatile and delicious dish that can serve as an appetizer, side dish, or even the main ...

To prepare Potato croquettes with a cheesy mozzarella and ham center, boil the potatoes for about 40 minutes or until they are soft when pierced with a fork (1). Peel them (2) and pass them ...

Add a few dried herbs to the potato croquettes if you wish. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer.

1¾ cups panko ½ cup all-purpose flour ¼ cup whole milk 1 large egg Neutral oil, such as canola or grapeseed, for frying ...

Add the beef and vegetable mixture to the potatoes, sprinkle in 1 tsp of salt and some black pepper and mix well. Refrigerate for at least one hour, or until well chilled. Taste the croquette ...

Mix together the mashed potatoes, chives and eggs ... egg wash and breadcrumbs. Pass the frozen croquettes through each step of breading and allow to thaw. In a saute pan with desired cooking ...

ASSABU, Hokkaido--To create the largest croquette ever made, local residents here used 600 kilograms of potatoes, 50 kg of ground meat, 200 eggs and other ingredients. Their July 23 masterpiece ...

Herbs are a great way to add flavour so if you have any at home, such as parsley, dill or chives, you can add them to the mash potato mixture.

Mix boiled potatoes with spinach, chilli, nutmeg powder, breadcrumbs and salt in a mixing bowl. Divide the mixture into lime-sized balls and use your palms to work into the desired shape.