Tessa Kiros Beef And Potato Croquettes Recipes

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.

TESSA KIROS BEEF AND POTATO CROQUETTES

Steps:

• Put a pan of salted water on to boil. Add the unpeeled potatoes and boil, covered, for about 20 minutes, or until they are soft, and completely cooked through.
• Preheat the oven to 350 degrees.
• Drain the potatoes and , when are cool enough, peel them. Mash them well in a wide bowl. Add the beef, parmesan, egg, and salt, and mix thoroughly with your hands.
• Roll into balls about the size of small walnuts and then flatten them a bit into little ovals.
• Put the bread crumbs on a plate and pat the croquettes in them to coat both sides. Drizzle about 2 1/2 tablespoons of oil over the bottom of a large baking pan, spreading it around witht the back of a spoon.
• Pack the croquettes like tight soldiers on the pan and drizzle lightly with another couple of tablespoons of oil.
• Put the pan in the oven and bake the croquettes for about 30 minutes, or until the undersides are nicely golden and a bit crisp. Turn them over gently and bake for another 10 minutes, or longer if necessary, until the new undersides become nicely golden,
• Serve warm or at room temperature with a small scattering of salt, if you think they need it.