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Potato and Pork Croquettes recipe

Potato and Pork Croquettes recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

Besides potato, you can vary the ingredients in these homemade croquettes depending on what you have leftover...roast beef, roasted vegetables, cheese, etc. Delicious as a snack with some dipping sauces.

32 people made this

IngredientsServes: 4

  • 500g potatoes, peeled and diced
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 150g minced pork
  • 1 chicken stock cube, crumbled
  • freshly ground black pepper
  • 1 egg, beaten
  • flour, to coat
  • 2 eggs, beaten
  • 60g breadcrumbs
  • Enough oil for deep frying

MethodPrep:25min ›Cook:15min ›Ready in:40min

  1. Boil potatoes until cooked, about 10-15 minutes; drain and mash.
  2. Heated oil in a frying pan over medium heat, then fry onions until they soften and brown. Add minced pork, 1 chicken stock cube and some freshly ground black pepper. Stir until completely cooked, turn off the heat and allow to cool.
  3. Add minced pork and onion mixture to mashed potato, and stir well. Add one beaten egg (the potato mixture will be hot enough to cook it, so stir in quickly).
  4. If cool enough to handle, scoop the mixture up in spoonfulls and roll into 12 croquette balls. Coat each one in flour, then beaten egg, then breadcrumbs.
  5. Heat oil in a deep fat fryer or heavy saucepan until it reaches a temperature of 180 degrees C.
  6. Fry the croquettes in hot oil (in batches) until golden brown and crispy. Drain on kitchen paper and serve hot.

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Korokke (Potato & Meat Croquette) コロッケ

Korokke (Japanese Potato & Meat Croquettes) are mashed potato cakes that are coated with panko and deep-fried. With a golden crispy crust and creamy succulent interior, Korokke is a well-loved food in Japan! So delicious with rice and salad, or in your bento lunch.

In Japan, Korokke (コロッケ) are as ubiquitous as fried chicken in convenience stores. They are tasty street food, casual diner food, specialty food, and a home-cooked dish loved by all ages. These potato and meat croquettes come with a crispy-crunchy crust that reveals a creamy, mashed potato filling. You need to try it to believe how good they are!

Since I always have a soft spot for potato dishes and crunchy food, korokke easily tops the chart of my favorite food. I once had six pieces of these golden fried patties for one dinner. Shhh…I shouldn’t be too proud of my big appetite, but I’m absolutely excited to share my best korroke recipe with you today.


Pork Giniling Croquette

Ingredients

  • 2 cups mashed potato get recipe here
  • 2 cups pork giniling get recipe here
  • 3 eggs
  • 1 1/2 cups Panko breadcrumb
  • 1/4 cup all-purpose flour or bread crumb
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups cooking oil

Instructions

Nutrition

Watch the cooking video:

Related Recipes:


Steps to Make It

Place the potatoes in a large pot and cover with cold water.

Add a couple of teaspoons of salt.

Bring the water to a boil, then cover and simmer potatoes until tender when pierced with a fork.

Remove from the heat and drain in a colander.

Once the potatoes are cool enough to handle, peel the potatoes and place them in a large bowl.

Add the cream and butter to the potatoes and mash well.

Place them through a potato ricer to remove lumps or mix them with a hand mixer or a standing mixer with the paddle attachment until smooth.

Season with salt and pepper to taste.

Stir in the Parmesan cheese, egg yolks, and the grated cheese.

Place the potato mixture in the refrigerator and thoroughly chill.

Place about 1/4 cup of the potato mixture in the palm of your hand. Flatten it slightly and place several pieces of the diced cooked ham inside. Fold the potatoes over the ham to enclose it completely, then shape the potatoes into an oblong croquette. Repeat with remaining potato mixture.

Place 2 eggs in a shallow bowl, add 1 to 2 tablespoons water or milk and whisk with a fork.

Place the breadcrumbs, flour, and parsley in another shallow bowl and season mixture with salt and pepper.

Dip the croquettes into the egg mixture, letting any excess drip off, then dredge croquettes in the flour/breadcrumb mixture. Repeat with remaining croquettes.

Heat 2 to 3 inches of oil in a heavy saute pan with tall sides or use a deep fryer to about 350 F.

Carefully fry the croquettes in batches until they are dark golden brown on all sides.

Remove croquettes from the oil with a slotted spoon and place on paper towels to drain.

To keep the croquettes warm until ready to serve or to reheat them, place them on a baking sheet in a 300 F oven.


How to Make Potato Croquettes:

Make the filling by combining mashed potatoes with sausage and cheese, or whatever ingredients you desire. Then bread and fry the croquette balls when ready to eat.

Make the Mashed Potatoes

To make mashed potatoes, it’s as simple as peeling a couple russet potatoes and cutting them into chunks, boiling for about 15 minutes until fork tender, draining the potatoes, then mashing them up with a fork:

They don’t need to be super smooth.

Also, feel free to use leftover mashed potatoes instead!

Add Sausage and Cheese to the Potatoes

Place the mashed potatoes into a big mixing bowl along with some cooked chorizo sausage crumbles and crumbled queso fresco cheese:

Trust me, it is essential to get the queso fresco. It’s so delicious! I get mine from Whole Foods, but I know Walmart has it too.

Mix it All Up

Mix that all together, and add salt and pepper to taste.

Then, once it’s seasoned to your liking, mix in one egg. It will look fairly soft:

Scoop into Balls

I find the easiest way to do this is use a cookie scoop (affiliate) to portion out a mound of potatoes:

Then roll that in your hands, until you get a uniform ball:

Repeat with the remaining potato mixture, and evenly space the potato balls on a sheet tray.

Chill the Mashed Potato Balls

Now, refrigerate or freeze the potato balls, so they have a chance to firm up.

Bread the Croquettes

Then take the balls and dip them in beaten egg, then in Italian bread crumbs:

Place them back onto the same sheet tray, so you can carry them over to the fryer.

Fry for 3 Minutes

Heat up a few inches of tallow or vegetable oil in a fryer or dutch oven, and fry the potato balls for 3 minutes:

That’s how long it takes for the balls to get golden and crispy.

Use a slotted spoon to remove the croquettes to a paper towel-lined plate:

They’re at their best when enjoyed hot out of the fryer, so be ready to serve them.

They’re tasty as is, but are awesome with a homemade aioli if you feel up to make it.

Once I get the deep fryer set up, I’ll usually make a few more things before I ditch the oil. I recommend Fried Calamari, Coconut Shrimp, and Avocado Fries.

This Buffalo Chicken Dip is another great appetizer for football parties. Enjoy!


Corned Beef Rissoles / potato rissoles recipe uk

Corned Beef Rissoles

You can add what ever herbs and spices you like. Grill them on the bbq or cook them on the stove top. It's canned corned beef, but not exactly like american corned beef. These rissoles i'm sharing today are a little different to the store bought rissoles that were our wednesday. Saint patrick's day is coming up and. Regardless it was used widely bully beef had been issued by the british army since the boer war, and rissoles are very popular in. You can change the flavour of the rissoles very easily. British corned beef rissole & chips with gower brewery lighthouse ale. These delicious beef rissoles are one of our favourite beef mince recipes (how many times can you make spaghetti bolognese really?).

Blend all the ingredients such as corn, bacon, tomato sauce, minced lamb, salt, pepper, chives, and barbecue. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course. You can change the flavour of the rissoles very easily. These delicious beef rissoles are one of our favourite beef mince recipes (how many times can you make spaghetti bolognese really?). British corned beef rissole & chips with gower brewery lighthouse ale. I usually make beef rissoles but you can make these with lamb, pork, chicken or turkey. Cooking your own corned beef at home is really easy.

Madhouse Family Reviews: Madhouse recipe : Corned Beef . from 3.bp.blogspot.com I remember my gran making rissoles and that stemmed from rationing… similar to the fritters but with. Saint patrick's day is coming up and. Serve rissoles with peas (steamed peas, to serve), carrot (steamed carrots, to serve), potatoes (chat potatoes, boiled, to serve) and gravy (gravy. Curing your own corned beef is very easy and will give you better flavors than store bought. All you need is a cured corned brisket of beef, a big pot and a few hours. These delicious beef rissoles are one of our favourite beef mince recipes (how many times can you make spaghetti bolognese really?).

500 gram lean beef mince.

Saint patrick's day is coming up and. All you need is a cured corned brisket of beef, a big pot and a few hours. Add rest of ingredients (except 2 additional beaten eggs). Our family recipe is quick and easy to make, and easily adapted for endless variety. Blend all the ingredients such as corn, bacon, tomato sauce, minced lamb, salt, pepper, chives, and barbecue. What do you call this darl? Roll into rissoles or shape of croquettes. British corned beef rissole & chips with gower brewery lighthouse ale. A rissole (from latin russeolus, meaning reddish, via french in which rissoler means to redden) is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. These rissoles i'm sharing today are a little different to the store bought rissoles that were our wednesday. How to make perfect rissoles: Corned beef is essentially beef cured in a salt brine, with some pickling spices for added flavor. Serve rissoles with peas (steamed peas, to serve), carrot (steamed carrots, to serve), potatoes (chat potatoes, boiled, to serve) and gravy (gravy. Cut up corned beef and add to potatoes. 2 oz self raising flour or plain flour (i used wholemeal/wholewheat).

Our family recipe is quick and easy to make, and easily adapted for endless variety. Season the beef mince mixture with fresh or dried herbs, sea salt flakes and pepper, tomato sauce. Corned beef is essentially beef cured in a salt brine, with some pickling spices for added flavor. Saint patrick's day is coming up and. You can add what ever herbs and spices you like. I usually make beef rissoles but you can make these with lamb, pork, chicken or turkey. These delicious beef rissoles are one of our favourite beef mince recipes (how many times can you make spaghetti bolognese really?). Lewis corned beef & onion rissoles. It's canned corned beef, but not exactly like american corned beef. Grill them on the bbq or cook them on the stove top.

Healthy Rissoles | Australian Beef - Recipes, Cooking Tips . from www.australianbeef.com.au The rissoles will be difficult to turn if they are very close together in the pan, so cook in two or more batches if necessary (dividing the oil for frying. These rissoles i'm sharing today are a little different to the store bought rissoles that were our wednesday. These delicious beef rissoles are one of our favourite beef mince recipes (how many times can you make spaghetti bolognese really?). The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course. Beef rissoles are delicious, savoury pastries Add rest of ingredients (except 2 additional beaten eggs). The british married their love of beef to ireland's plentiful salt (which tended to be a large. Corned beef brisket wasn't native to ireland originally, but came about when the british came to rule.

Corned beef brisket wasn't native to ireland originally, but came about when the british came to rule.

500 gram lean beef mince. Just make sure to allow the beef to brine for at least 7 days for best results! Cooking your own corned beef at home is really easy. Lewis corned beef & onion rissoles. Rissoles are so easy to make and can really spice up any dinner. Roll into rissoles or shape of croquettes. British corned beef rissole & chips with gower brewery lighthouse ale. Serve rissoles with peas (steamed peas, to serve), carrot (steamed carrots, to serve), potatoes (chat potatoes, boiled, to serve) and gravy (gravy. Our family recipe is quick and easy to make, and easily adapted for endless variety. 2 oz self raising flour or plain flour (i used wholemeal/wholewheat). The british married their love of beef to ireland's plentiful salt (which tended to be a large. It's canned corned beef, but not exactly like american corned beef. Add rest of ingredients (except 2 additional beaten eggs). It gets its name corn from an old english word for grain, or small pieces of hard things the size of grain. 1 can corned beef 1 tablespoon worcestershire sauce 2 teaspoons dry mustard 1 teaspoon lemon juice chopped pecans, walnuts, or almonds recipe for canned corned beef rissoles' ingredients.

You can change the flavour of the rissoles very easily. Rissoles are so easy to make and can really spice up any dinner. Corned beef brisket wasn't native to ireland originally, but came about when the british came to rule.

potato rissoles recipe from img.taste.com.au It gets its name corn from an old english word for grain, or small pieces of hard things the size of grain. Grill them on the bbq or cook them on the stove top. You can create one as well, really easily.get started. You can add what ever herbs and spices you like. 2 oz self raising flour or plain flour (i used wholemeal/wholewheat). Rissoles are so easy to make and can really spice up any dinner.

Cut up corned beef and add to potatoes.

You can create one as well, really easily.get started. 500 gram lean beef mince. Curing your own corned beef is very easy and will give you better flavors than store bought. 1 can corned beef 1 tablespoon worcestershire sauce 2 teaspoons dry mustard 1 teaspoon lemon juice chopped pecans, walnuts, or almonds recipe for canned corned beef rissoles' ingredients. I didn't know what they were before moving to australia. I usually make beef rissoles but you can make these with lamb, pork, chicken or turkey. Our family recipe is quick and easy to make, and easily adapted for endless variety. Regardless it was used widely bully beef had been issued by the british army since the boer war, and rissoles are very popular in. The rissoles will be difficult to turn if they are very close together in the pan, so cook in two or more batches if necessary (dividing the oil for frying. British corned beef rissole & chips with gower brewery lighthouse ale. Grill them on the bbq or cook them on the stove top. Corned beef is essentially beef cured in a salt brine, with some pickling spices for added flavor. Saint patrick's day is coming up and. Cut up corned beef and add to potatoes.

Regardless it was used widely bully beef had been issued by the british army since the boer war, and rissoles are very popular in.

How to make perfect rissoles:

Cooking your own corned beef at home is really easy.

Season the beef mince mixture with fresh or dried herbs, sea salt flakes and pepper, tomato sauce.

Our family recipe is quick and easy to make, and easily adapted for endless variety.

Corned beef brisket wasn't native to ireland originally, but came about when the british came to rule.

2 oz self raising flour or plain flour (i used wholemeal/wholewheat).

Blend all the ingredients such as corn, bacon, tomato sauce, minced lamb, salt, pepper, chives, and barbecue.

The british married their love of beef to ireland's plentiful salt (which tended to be a large.

Blend all the ingredients such as corn, bacon, tomato sauce, minced lamb, salt, pepper, chives, and barbecue.

Our family recipe is quick and easy to make, and easily adapted for endless variety.

British corned beef rissole & chips with gower brewery lighthouse ale.

It gets its name corn from an old english word for grain, or small pieces of hard things the size of grain.

Add rest of ingredients (except 2 additional beaten eggs).

You can create one as well, really easily.get started.

The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course.

Saint patrick's day is coming up and.

Cut up corned beef and add to potatoes.

I didn't know what they were before moving to australia.

I didn't know what they were before moving to australia.

You can add what ever herbs and spices you like.

The rissoles will be difficult to turn if they are very close together in the pan, so cook in two or more batches if necessary (dividing the oil for frying.

Regardless it was used widely bully beef had been issued by the british army since the boer war, and rissoles are very popular in.

All you need is a cured corned brisket of beef, a big pot and a few hours.

All you need is a cured corned brisket of beef, a big pot and a few hours.

Blend all the ingredients such as corn, bacon, tomato sauce, minced lamb, salt, pepper, chives, and barbecue.

Blend all the ingredients such as corn, bacon, tomato sauce, minced lamb, salt, pepper, chives, and barbecue.


Potato croquettes – recipe (VIDEO)

It takes just a little effort to make these tempting potato croquettes, flavoured with cheese, that will make both adults and kids happy!

Sometimes it doesn’t take much to make everyone happy, for example you can prepare these tempting potato croquettes, that are very appreciated and easy to make. The recipe we suggest here is the base recipe for croquettes, made only with potatoes, flavoured with cheese, pepper and nutmeg. Let’s see together what ingredients we’ll need:
For the croquettes:
• 2,2 lbs (1 kg) of mealy potatoes (red are better)
• 1 cup (100 g) of grated parmesan cheese
• salt / pepper • nutmeg
• 2 yolks
For breading:
• 2 medium eggs / breadcrumbs
• vegetable oil for frying (peanut is better)


Let’s make together the potato croquettes:
Begin by washing the potatoes: leave them whole and with the skin on. Then boil them in a pressure cooker for at least 20 minutes, adding some salt if you have a normal pot, you can fill it with water to cover all the potatoes… and cook for at least 40 minutes.
When the potatoes are cooked, allow them to cool a bit, then remove the skin. At this point, pass them through a potato masher… and collect the resulting puree in this bowl. Now just add the 2 yolks, the parmesan cheese, pepper, salt and some grated nutmeg. If you find the mixture a bit dry, you can add some of the remaining egg whites.
After blending the mixture, take a small amount, I’ve taken 1 oz (35 g) for example, and form into a cylinder. Now we’re ready to dip into beaten egg… and coat with breadcrumbs. Go on this way with all the remaining croquettes.
When all the croquettes are breaded, it’s time to fry them: heat the oil to 350°F and dip 3-4 croquettes at a time in the oil let them turn golden brown, then drain on kitchen paper. If you like them more crunchy, bread the croquettes twice.
And the croquettes are ready to be served nice and hot! From Sonia and Giallozafferano, bye bye and see you next video recipe.


Related Video

OMG this is soooo bland. I did not add the cornichons, but it certainly needs something. In addition this cooking method does not add to the croquette. As is it is a waste of good gruyere.

What a unique way to make potatoes. I didn't chill them as long as the recipe called for, I also chose to leave out the pickles and I used Panko as the breading. They were fantastic. By the way, they were also great reheated the next day.

While visiting Spain, my husband ate potato croquettes at every meal. This recipe is comparable to many of the croquettes in Spain. Although, I did adapt the recipe to match the Spanish version by adding ham/bacon and not adding the pickles. Very pleased with this recipe!

I also left out the cornichons, and I sauted the potatoes and onions together, then added water and boiled, then drained. I added the cheese, egg, and tarragon, and then mashed everything together. I also didn't wait to chill everything, but the croquettes still stayed together fine. Very tasty!

We make this quite often omitting the cornichons. It is also a great way to use leftover potatoes . just lightly saute the onions before adding the pre-cooked potatoes. I also like to use 1/2 fresh and 1/2 dried tarragon.

YUM YUM YUM. I love gruyere cheese. if you don't like potatoes just eat the cheese plain on a piece of crusty bread.


Related Video

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