Best Potato Beef Croquettes Recipes

POTATO BEEF CROQUETTES

Steps:

• In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.

CUBAN POTATO CROQUETTES WITH BEEF PICADILLO (PAPAS RELLENAS DE P

Steps:

• First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
• In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy.
• Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely.
• Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions.
• Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches.
• Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat.
• Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack.
• Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.

TESSA KIROS BEEF AND POTATO CROQUETTES

Steps:

• Put a pan of salted water on to boil. Add the unpeeled potatoes and boil, covered, for about 20 minutes, or until they are soft, and completely cooked through.
• Preheat the oven to 350 degrees.
• Drain the potatoes and , when are cool enough, peel them. Mash them well in a wide bowl. Add the beef, parmesan, egg, and salt, and mix thoroughly with your hands.
• Roll into balls about the size of small walnuts and then flatten them a bit into little ovals.
• Put the bread crumbs on a plate and pat the croquettes in them to coat both sides. Drizzle about 2 1/2 tablespoons of oil over the bottom of a large baking pan, spreading it around witht the back of a spoon.
• Pack the croquettes like tight soldiers on the pan and drizzle lightly with another couple of tablespoons of oil.
• Put the pan in the oven and bake the croquettes for about 30 minutes, or until the undersides are nicely golden and a bit crisp. Turn them over gently and bake for another 10 minutes, or longer if necessary, until the new undersides become nicely golden,
• Serve warm or at room temperature with a small scattering of salt, if you think they need it.