Mashed Potato Croquettes With A Surprise Recipe by Francesca
Cooking Instructions 15–20 minutes 1 Combine all the ingredients for the croquette base. Add the breadcrumbs gradually; depending on how soft your mashed potatoes are, you may need more or less. The mixture should not be too sticky and should be easy to roll into balls. 2 Lightly moisten your hands with water. Take a portion of the mixture, flatten it in your hand, place a piece of mozzarella (cut ahead of time) in the center, and wrap the mixture around it, rolling it into a ball. 3 Roll each croquette in breadcrumbs. If you have time, chill them in the refrigerator for about 30 minutes. 4 Now cook the croquettes. I chose to fry them in hot oil, but you can also bake them in the oven. 5 When they are golden brown, they are ready. Remove them from the pan and let them drain on paper towels. Serve hot so the center stays nice and melty. 1 Combine all the ingredients for the croquette base. Add the breadcrumbs gradually; depending on how soft your mashed potatoes are, you may need more or less. The mixture should not be too sticky and should be easy to roll into balls. 1 Combine all the ingredients for the croquette base. Add the breadcrumbs gradually; depending on how soft your mashed potatoes are, you may need more or less. The mixture should not be too sticky and should be easy to roll into balls. 2 Lightly moisten your hands with water. Take a portion of the mixture, flatten it in your hand, place a piece of mozzarella (cut ahead of time) in the center, and wrap the mixture around it, rolling it into a ball. 2 Lightly moisten your hands with water. Take a portion of the mixture, flatten it in your hand, place a piece of mozzarella (cut ahead of time) in the center, and wrap the mixture around it, rolling it into a ball. 3 Roll each croquette in breadcrumbs. If you have time, chill them in the refrigerator for about 30 minutes. 3 Roll each croquette in breadcrumbs. If you have time, chill them in the refrigerator for about 30 minutes. 4 Now cook the croquettes. I chose to fry them in hot oil, but you can also bake them in the oven. 4 Now cook the croquettes. I chose to fry them in hot oil, but you can also bake them in the oven. 5 When they are golden brown, they are ready. Remove them from the pan and let them drain on paper towels. Serve hot so the center stays nice and melty. 5 When they are golden brown, they are ready. Remove them from the pan and let them drain on paper towels. Serve hot so the center stays nice and melty. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Swedish Meatballs and Gravy Lemon Bundt Cake with Lemon Icing Baked Spaghetti with Pepperoni Indonesian Fresh Cucumber Pickles (Acar Ketimun) Lemon Chicken Swedish Meatballs and Gravy Lemon Bundt Cake with Lemon Icing Baked Spaghetti with Pepperoni Indonesian Fresh Cucumber Pickles (Acar Ketimun) Lemon Chicken Till ke ladoo Greek yogurt blueberry muffins Oats whole wheat muffins Herbed Capsicum and Corn Rice Cabbage omellette Cheese Croquettes Red beans with toast and egg omelette "Sun" dried tomatoes Crispy aloo samosy Chocolate Muffin Mix Bread Till ke ladoo Greek yogurt blueberry muffins Oats whole wheat muffins Herbed Capsicum and Corn Rice Cabbage omellette Cheese Croquettes Red beans with toast and egg omelette "Sun" dried tomatoes Crispy aloo samosy Chocolate Muffin Mix Bread