This is a simple and tasty recipe that you can share with your guests by tasting these potato and cheese croquettes. Perfect as an accompaniment to meat and poultry, they will delight young and old alike. Slightly crunchy on the outside and meltingly soft on the inside, these croquettes are a delightful addition to your table. A recipe to discover without moderation.
Ingredients
2 tbsp. salted butter
1/2 onion, finely chopped
2 garlic cloves, chopped
1 C. mustard seeds, crushed
1 C. cilantro seeds, crushed
1/4 cup fresh parsley, chopped
2 cups mashed potatoes
Salt and pepper from the mill
3 1/2 oz of Le Cru du Canton cheese
1/4 cup flour
2 eggs
1 1/4 cup breadcrumbs
Oil for frying
Preparation
In a skillet, melt the butter over medium heat and sauté the onion, garlic, and spices for 5 minutes. Remove from heat and let cool.
In a bowl, combine the mashed potatoes, the contents of the pan, and the parsley. Add salt and pepper to taste.
Form a pancake with 30 ml (2 tbsp.) Of flavored mashed potatoes, place a dice of cheese in it and completely cover the dice with cheese with the mash. Form a ball and set it aside on a plate in the refrigerator. Repeat the operations for all the cheese cubes.
Place the flour on a plate and season with salt and pepper. In a bowl, beat the eggs with 30 ml (2 tbsp.) Of water. In a second plate, place the breadcrumbs and season to taste.
Heat the oil to 190 ° C (375 ° F) in a deep fryer or high pot.
Flour the stuffed potato balls, coat with eggs, and then cover with breadcrumbs.
Place on a baking sheet lined with parchment paper.
Fry a few croquettes at a time until golden brown and keep warm while the other croquettes cook.
