Potato croquettes is a very simple dish prepared from potatoes.
They can be an addition to other dishes as well as a main course.
Potato croquettes served as a side dish are generally quite small and made only from potatoes.
When, however, served as a main course, they can have all sorts of fillings, both of meat and vegetables.
Potato croquettes blend well with sauces, such as mushroom or dill sauce.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
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Bon Appetit 🙂
Peel the potatoes, put them in a pot, add a tablespoon of salt and pour water over them. Cook until soft. Once ready, drain the water and cool them down a bit but not completely – they should be lukewarm, not cold.
Squeeze them through a potato press. Put the mash in a bowl. Add one egg and mix well.
Melt butter in a frying pan. Add finely chopped red onions. Fry over medium heat for two minutes. Add spinach, salt and pepper to the onion. Continue frying for another three minutes. Remove from the heat and cool it down.
Mix the fried spinach with quark cheese in a bowl.
Form balls from the potato mass and flatten them on your palm. Put a tablespoon of filling on the middle of each potato ball. Close the ball and gently flatten them in a croquette shape.
Beat an egg in a bowl and add milk. Cover the croquettes in the egg and milk mixture then in breadcrumbs.
Heat up oil in a frying pan. Put the croquettes in. Fry on a medium heat on both sides until they get golden brown.
The croquettes should be put on a paper towel right after frying to get rid of the excess oil.
Do not put too much oil in the frying pan. Only the bottom half of the croquette should be covered by it.
Do you like spinach? If yes, try our recipe for Potato roulade with spinach.
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