Potato croquettes

Potato croquettes

Perkedel kentang

By
From
South East Asian Food

Ingredients

Quantity Ingredient
150g finely minced beef
2 tablespoons fried onion flakes
1/2 cup cold mashed potatoes
1 cup self-raising flour
1/4 teaspoon grated nutmeg
1 egg
salt
pepper
vegetable oil, for deep-frying

Method

  1. Lightly grease a frying pan and stir-fry the mince until it is cooked and dry. Lift out and cool.
  2. In a mortar or a food processor attachment grind the onion flakes more finely (but not too finely, as they should be crumbly in texture). Then put everything into a food processor and mix well to a light dough.
  3. Heat the oil in a pan until quite hot. Dip your hands in flour and mould spoonfuls of the mixture into small egg or cork shapes. Fry these in the oil until they puff up and brown. Drain on kitchen paper.
Tags:
SBS
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