Irish Croquettes Corned Beef And Potato Recipes

IRISH CROQUETTES

Steps:

• Start by peeling the potatoes and cutting them up into rough chunks and into the pressure cooker for 10 minutes, followed by a quick release of pressure. Or boil on the stove top until soft and ready to mash. After mashing let them cool to room temperature or place in the fridge to cool down faster.
• Finely dice the garlic, onion, carrots. Also, dice the green onion.
• Corned Beef also needs to be chopped up into reasonably small pieces around 1/4 inch cubed. Also, trim any fat cap off the top of the corned beef. We used the leftover corn beef we made in an instant pot.
• Take a frying pan and put in some olive oil and butter and when hot add the onions first and cook until they are clear. Then add the corned beef and keep stirring. Followed by the garlic, green onions, carrots, peas, corn, and finally chili (optional). I would note that the chili does not add heat, but rather it adds taste, by bringing out the other flavors and any heat is dissipated by the volume of potato.
• Take this mix, and make a thin layer on a tin or roasting dish, and place in the fridge to cool down. You do not want it hot as we are going to show you how to add it to the center of the patty. Alternatively, you can just mix it in with the potato, if you are in a rush.
• Start by seasoning your flour with a pinch of salt and pepper. Beat the eggs and also season them with salt and pepper.Get three plates and make a line - flour, egg, breadcrumbs. The order that you will coat the patties.
• Also now mash the potato, and season them also with salt and pepper. Plus mix in by hand the 1/4 teaspoon of curry powder. Again this gives the croquettes a really nice almost Asian fusion taste.
• Now take the potato, make it flat in the palm of your hand and put in about 1 tablespoon of the filling. Gently mold the potato around the filling till it is all enclosed. Then roll the patty in the flour, followed by egg (get it all over the croquette) and finally the bread crumbs and set aside and repeat.
• Now heat up some oil in a deep sided pan, or wok to 160 (medium heat) and put in enough only to cover the bottom - you will need to cook in 2 or 3 batches.Let the patties to fry for about 2 minutes on each side, or until they are golden brown. Allow patties to drain on absorbent paper towels before transferring to your serving platter.

IRISH CROQUETTES : CORNED BEEF AND POTATO

Steps:

• Combine potatoes, corned beef, egg, and seasoning.
• Mix well.
• Form into croquettes.
• Dip into egg and milk mixture.
• Roll in bread crumbs.
• Fry in oil heated to about 375 degrees.
• Enjoy.

IRISH POTATOES STUFFED WITH CORNED BEEF:

Steps:

• Scrub potatoes well; prick with fork in several places. Bake at 375°F for 1 to 1 1/4 hours or until easily pierced with fork.
• Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender.
• When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350°F for 30 minutes.
• Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness.
• Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings.
• NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat.
• Irish Cooking.

POTATO BEEF CROQUETTES

Steps:

• In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.