Best Tessa Kiros Beef And Potato Croquettes Recipes

YUMMYLICIOUS JAPANESE BEEF CROQUETTES

Steps:

• Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
• Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
• Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.

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.

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.