Stuffed Potato Croquettes

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Ingredients

2 large potatoes, peeled and cubed

¼ c milk

1 tsp salt

2 eggs

1 cup flour

1 cup Panko or dry bread crumbs

1 tsp olive oil

½ lb ground sirloin

½ onion, finely diced

1 bell pepper (any color or a combo), finely diced

2 cloves garlic, finely diced

½ tsp each: paprika, cumin, oregano, salt, and pepper

½ lime, juiced

1 tsp Worcestershire

Canola oil for frying

Directions

Boil potatoes until tender when pierced with a fork.

Drain, mash with milk and salt. Set aside to cool.

Heat olive oil in a large skillet over medium high heat.

Brown the sirloin, breaking it up as it cooks.

Add diced vegetables and continue to cook until softened.

Add seasoning and cook for 5 more minutes. Remove from heat and cool.

Scoop out about a golf ball size of potato mixture and form into a ball.

Make an indention in the potato mixture and stuff with ground meat mixture.

Repeat the process using remaining potato and meat mixture. (I made 13)

Put flour and bread crumbs on 2 plates.

Beat eggs together in a shallow bowl.

Dip potato balls in egg mixture, flour, egg mixture again, and then bread crumbs to coat thoroughly.

Place on a tray covered with waxed paper.

Refrigerate for at least 30 minutes and up to five hours.

Heat canola oil in a fryer, a deep pot, or Dutch oven to 350 degrees.

Fry croquettes, 3 or 4 at a time until golden brown and crispy about 3 to 5 minutes.

Place cooked croquettes in a 200 degree oven while the remaining croquettes are frying.

 Serve, enjoy and accept all compliments!

 

 

 

© Deer One Publishing 2017