Stuffed Potato Croquettes - BeeaaB - MyBeeaaB
BeeaaB
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In this section, the nutritional values after cooking are provided. To view the nutritional values in their raw state, refer to the cooking method.
The weights of food ingredients change during preparation.
Necessary ingredients inside the croquette
Food item | Value |
---|---|
Peppers, sweet, green, | 60 gr |
Carrots, | 20 gr |
Tomato products, canned, paste, with salt | 10 gr |
Salt, table | 1 gr |
Spices, pepper, black | 1 gr |
Spices, turmeric, ground | 1 gr |
Spices, thyme, dried | 1 gr |
Spices, mace, ground | 1 gr |
Parsley, fresh | 1 Tbsp (4 gr) |
Onions, yellow, sauteed | 15 gr |
Mushrooms, white, stir-fried | 50 gr |
Necessary ingredients for croquet
Food item | Value |
---|---|
Potatoes, boiled, cooked without skin, flesh, without salt | 500 gr |
Wheat flour, whole-grain | 2 Tbsp (26 gr) |
Bread crumbs, dry, grated, plain | 5 Tbsp (65 gr) |
Oil, olive, salad or cooking | 10 Tbsp (60 gr) |
Salt, table | 2 gr |
Spices, pepper, black | 2 gr |
Parsley, fresh | 1 Tbsp (4 gr) |
Egg, whole, cooked, fried | 2 Unit (100 gr) |
How to prepare the ingredients inside the croquette
Pour a tablespoon of olive oil in a frying pan and put it on a low heat. When it gets hot, fry 60 grams of raw onion. When it turns golden, add turmeric (1 gram), then carrots (20 grams). ) and we add bell peppers (60 grams) and raw mushrooms (60 grams) that we have previously boiled. Add salt (1 gram), pepper (1 gram), thyme powder (1 gram) and nutmeg (1 gram) when it is fried a little. Next, we dilute the tomato paste (10 grams) with a small amount of hot water and add it to the ingredients along with jaghari (1 g) and put the lid on the container and let it cook for 10 minutes. We must make sure that the water in the ingredients is completely dry at the end.
How to prepare croquettes
We boil raw potatoes (525 grams) and then beat them well with a meat grinder until they become soft like dough. Break 2 raw eggs in a bowl and beat them a little and add them to the potatoes. We add flour (2g), parsley (1g), salt (2g) and pepper (2g) to the dough and mix everything well until it becomes uniform. Note: Some types of breadcrumbs have spices, so be careful before adding salt and pepper. We put a small spoonful of the vegetable mixture in the middle and put the potato on top of the ingredients so that it looks like a small meatball, about the size of an egg. Then we roll it in breadcrumbs (5 g) until it is completely coated. Pour oil into a small container that can hold 2 to 3 croquettes (it is better if the croquettes are immersed in the oil when frying) and put it on a low heat. Heat the oil well (the temperature of the oil should be such that there is no need for the croquettes to stay in the oil for too long and absorb the oil too much), we put 2 to 3 prepared croquettes in it, as soon as they become golden, we remove the extra oil from the croquettes. We take it with a clean napkin and put it in a container.