Easy Recipe: POTATO CROQUETTES

 Assalamualaikum...hi everybody...today I like to share a very basic and easy recipe from western cuisine.Here the potato croquettes, I'm sure everybody loves this food... enjoy cooking !!!!

POTATO CROQUETTES

Ingredients 

750g flourly potatoes,peeled and chopped

2 tablespoons cream or melted butter

3 eggs,lightly beaten

1/4 teaspoon nutmeg

plain flour,for coating

1 1/2 cups dry breadcrumbs 

oil for deep frying

Methods of cooking 

1. Boil the potato in salted water until tender,drain and mash.Stir in the  cream or butter ,one-third of the beaten egg,nutmeg and some salt and pepper.Spread onto a plate ,cover and refrigerate for at least 30 minutes.  

2. Divide the mixture into 12 even sized portions and form each into a  sausage shape about 8cm (3 inches) long. Roll the croquettes in flour and shake off the excess. Dip in the remaining egg,coat evenly in the breadcrumbs and then shake off the excess. Cover and refrigerate for at least 2 hours.

3. Half fill a deep heavy-based pan with oil and heat to 180 degree celcius (a cube of bread dropped in the oil will brown in 15 seconds). Cook the croquettes in batches for 5 minutes, or until golden. Remove carefully, drain on paper towels and keep warm.  

Preparation time : 45 minutes + refrigeration

Total cooking time : 5-10minutes

Makes 12

Recipe of the day...Spinach and Potato Soup

Assalamualaikum and a very good morning to all. How are you today? I hope everyone in a pink of health.So,today I would like to share with you a very easy and healthy recipe..its a Spinach and Potato soup.Hope you all enjoy cooking!!!

Spinach and Potato Soup

Ingredients

30 gm Butter

1 large leek , sliced

2 cloes garlic, crushed

1 bunch English spinach

4 large Potatoes, peeled and chopped

4 cups vegetable stock

1/2 cup sour cream

salt and freshly ground black pepper

Method of cooking

1.Melt the butter in a large heavy based pan .Add the leek and cook over medium heat for 10 minutes,stirring occasionally, until very soft. Add the crushed garlic and cook for a further minute.

2. Wash the spinach very thoroughly to avoid any grittiness,discard the stalks and shred the leaves.Add to the pan with the potato and stock and bring it to boil.Reduce the heat and leave to simmer,partially covered, for about 30 minutes, until the potatoes are very soft.

3. Allow to cool a little for ease of handling, before processing in batches until smooth.Return to the pan and reheat gently without allowing to boil.Stir in the sour cream and add salt and pepper to taste.


Preparation time: 20 minutes
Total cooking time: 45minutes
Serves 6