Mess Free Taro Croquettes Recipe by cookpad.japan
Taro Root Potato Croquettes Taro Root Potato Croquettes Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often. ● Dampen your hands slightly before shaping the balls to give a nice, clean finish. ● Although the amount of onion and pork may seem too much, the stickiness of the taro root binds it together. ● I use a paste made from tempura flour and water for the dredging, which results in a crispy crust. Use whatever you prefer. Recipe by Nekoyanagi shouten cookpad.japan Tuna Croquettes Tuna Croquettes One day I asked my husband what he wanted for dinner and he said my grandma used to make these things with tuna and she would fry them so I came up with the recipe it is so delicious and my husband loves them. dearadajain Ingredient-packed Croquettes Ingredient-packed Croquettes I thought it would be delicious if I added more ingredients. It is a bit hard at the process 4 because there are lots of ingredients but try to make the potatoes well-mixed in with the rest of the ingredients at the process. Recipe by Shiroi grape cookpad.japan Potato Croquettes Potato Croquettes Since I had a lot of potatoes at home, I decided to make croquettes. Make sure to mash and season the potatoes well. Recipe by Buppi- cookpad.japan Creamy and Soft Tuna and Tofu Croquettes Creamy and Soft Tuna and Tofu Croquettes I wanted to make tasty croquettes without using meat or dairy products. The filling is really creamy, just like bechamel sauce. In Step 3, stir constantly over low heat to cook the cake flour through, taking care not to let it burn. Since the tuna and soup stock flavor the filling well, it's best not to add salt. The croquettes are easier to form if you chill the filling well. The croquettes are very tender, so form them into small patties so that they won't fall apart when you hold them with chopsticks. Recipe by Yu-hi cookpad.japan Butcher's Croquettes Butcher's Croquettes I used to love the butcher's style croquettes my mother made for me as a child. I recreated it from memory and turned it into a recipe. The potato filling is already cooked, so all you need to do is to deep fry the croquettes until the coating is crispy. Taste the filling at Step 6, and adjust the seasoning. For 12 croquettes. Recipe by Karin cookpad.japan Delicious Japanese-Style Croquettes Delicious Japanese-Style Croquettes I turned nikujaga into croquettes, and the turned out sticky with a different taste, and it made me want to eat Japanese-style croquettes. You don't have to add butter if you hate the smell. Boil until the juices have evaporated. These are delicious cold or in a bento! Recipe by Midorenja- cookpad.japan Taro Root Potato Croquettes Taro Root Potato Croquettes Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often. ● Dampen your hands slightly before shaping the balls to give a nice, clean finish. ● Although the amount of onion and pork may seem too much, the stickiness of the taro root binds it together. ● I use a paste made from tempura flour and water for the dredging, which results in a crispy crust. Use whatever you prefer. Recipe by Nekoyanagi shouten cookpad.japan Taro Root Potato Croquettes Taro Root Potato Croquettes Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often. ● Dampen your hands slightly before shaping the balls to give a nice, clean finish. ● Although the amount of onion and pork may seem too much, the stickiness of the taro root binds it together. ● I use a paste made from tempura flour and water for the dredging, which results in a crispy crust. Use whatever you prefer. Recipe by Nekoyanagi shouten cookpad.japan Tuna Croquettes Tuna Croquettes One day I asked my husband what he wanted for dinner and he said my grandma used to make these things with tuna and she would fry them so I came up with the recipe it is so delicious and my husband loves them. dearadajain Tuna Croquettes Tuna Croquettes One day I asked my husband what he wanted for dinner and he said my grandma used to make these things with tuna and she would fry them so I came up with the recipe it is so delicious and my husband loves them. dearadajain Ingredient-packed Croquettes Ingredient-packed Croquettes I thought it would be delicious if I added more ingredients. It is a bit hard at the process 4 because there are lots of ingredients but try to make the potatoes well-mixed in with the rest of the ingredients at the process. Recipe by Shiroi grape cookpad.japan Ingredient-packed Croquettes Ingredient-packed Croquettes I thought it would be delicious if I added more ingredients. It is a bit hard at the process 4 because there are lots of ingredients but try to make the potatoes well-mixed in with the rest of the ingredients at the process. Recipe by Shiroi grape cookpad.japan Potato Croquettes Potato Croquettes Since I had a lot of potatoes at home, I decided to make croquettes. Make sure to mash and season the potatoes well. Recipe by Buppi- cookpad.japan Potato Croquettes Potato Croquettes Since I had a lot of potatoes at home, I decided to make croquettes. Make sure to mash and season the potatoes well. Recipe by Buppi- cookpad.japan Creamy and Soft Tuna and Tofu Croquettes Creamy and Soft Tuna and Tofu Croquettes I wanted to make tasty croquettes without using meat or dairy products. The filling is really creamy, just like bechamel sauce. In Step 3, stir constantly over low heat to cook the cake flour through, taking care not to let it burn. Since the tuna and soup stock flavor the filling well, it's best not to add salt. The croquettes are easier to form if you chill the filling well. The croquettes are very tender, so form them into small patties so that they won't fall apart when you hold them with chopsticks. Recipe by Yu-hi cookpad.japan Creamy and Soft Tuna and Tofu Croquettes Creamy and Soft Tuna and Tofu Croquettes I wanted to make tasty croquettes without using meat or dairy products. The filling is really creamy, just like bechamel sauce. In Step 3, stir constantly over low heat to cook the cake flour through, taking care not to let it burn. Since the tuna and soup stock flavor the filling well, it's best not to add salt. The croquettes are easier to form if you chill the filling well. The croquettes are very tender, so form them into small patties so that they won't fall apart when you hold them with chopsticks. Recipe by Yu-hi cookpad.japan Butcher's Croquettes Butcher's Croquettes I used to love the butcher's style croquettes my mother made for me as a child. I recreated it from memory and turned it into a recipe. The potato filling is already cooked, so all you need to do is to deep fry the croquettes until the coating is crispy. Taste the filling at Step 6, and adjust the seasoning. For 12 croquettes. Recipe by Karin cookpad.japan Butcher's Croquettes Butcher's Croquettes I used to love the butcher's style croquettes my mother made for me as a child. I recreated it from memory and turned it into a recipe. The potato filling is already cooked, so all you need to do is to deep fry the croquettes until the coating is crispy. Taste the filling at Step 6, and adjust the seasoning. For 12 croquettes. Recipe by Karin cookpad.japan Delicious Japanese-Style Croquettes Delicious Japanese-Style Croquettes I turned nikujaga into croquettes, and the turned out sticky with a different taste, and it made me want to eat Japanese-style croquettes. You don't have to add butter if you hate the smell. Boil until the juices have evaporated. These are delicious cold or in a bento! Recipe by Midorenja- cookpad.japan Delicious Japanese-Style Croquettes Delicious Japanese-Style Croquettes I turned nikujaga into croquettes, and the turned out sticky with a different taste, and it made me want to eat Japanese-style croquettes. You don't have to add butter if you hate the smell. Boil until the juices have evaporated. These are delicious cold or in a bento! Recipe by Midorenja- cookpad.japan