Add a few dried herbs to the potato croquettes if you wish. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer.

Making crunchy croquettes is a great way to use up leftover chicken. And while they are chilling in the fridge before you fry them, you’ve got time to make your own spicy tomato chutney.

Flat, round potato croquettes are shaped from the prepared mixture, dipped in beaten egg, and then fried in deep fat.

1¾ cups panko ½ cup all-purpose flour ¼ cup whole milk 1 large egg Neutral oil, such as canola or grapeseed, for frying ...

Potato and egg croquettes are a versatile and delicious dish that can serve as an appetizer, side dish, or even the main ...

3. Lay an 18-inch-long piece of plastic wrap on a work surface. Spoon the croquette mixture onto the plastic in a 12-inch strip. Roll up the plastic, pressing the croquette mixture into a 14-inch ...

virginia-ham croquettes; breast of four corners farm's turkey "cuit sous vide" and roasted leg "en ballotine"; giblet gravy; green-bean casserole: Oven-baked haricots verts with cream of ...

This traditional dutch recipe has a individual twist in most dutch households. So easy with a Thermomix, be patient, it takes a while but worth it. Using left over meats or the cheaper cuts of ...

A great do-ahead tapa created by Parnell's 46 & York. The aioli for dipping and the seafood and chicken paella for the croquettes can be made ahead, so on the day all you have to do is crumb the ...