Potato Croquettes With Melted Cheese Center Recipe by Cecilia Lascaux "Cocina Hoy Con Cecilia "
Potato Croquettes with Melted Cheese Center Cooking Instructions 1 Gather all the ingredients for the recipe. 2 Peel, wash, and cut the potatoes into small cubes. 3 Cook the potatoes in salted water. 4 While the potatoes are cooking, remove the stems from the parsley and keep only the leaves. 5 Finely chop the parsley leaves. 6 Stack the cheese slices and cut them into sticks, or if using a block, cut into sticks as well. These will go inside the croquettes. 7 Once the potatoes are cooked, drain them and mash with a potato masher or fork. Add nutmeg, a pinch of salt, ground white pepper, and freshly ground black pepper. 8 Add the chopped parsley. 9 Mix well, mashing with a fork. Taste and adjust the salt if needed, then let the mixture cool. 10 Once the mashed potatoes are cool, form balls of about 1 ounce (30 grams) each. 11 Make a hole in the center of each ball and insert a piece of cheese. 12 Seal the ball well with your hands so the cheese is completely enclosed. Shape into croquettes. 13 In a bowl, beat the eggs well with a pinch of salt. Prepare another bowl with breadcrumbs. 14 Dip the croquettes in the beaten egg. 15 Then coat them in breadcrumbs. 16 Dip them again in the beaten egg. 17 And finally, coat them again in breadcrumbs. 18 Double coating the croquettes will help prevent them from opening while frying. Refrigerate for about 15 minutes. You can fry them in a skillet with plenty of hot oil or in a deep fryer. Make sure the oil is hot. 19 Drain the croquettes on paper towels and serve immediately to enjoy the melted cheese center! 20 Https://cocinahoyconcecilia.blogspot.com 1 Gather all the ingredients for the recipe. 1 Gather all the ingredients for the recipe. 2 Peel, wash, and cut the potatoes into small cubes. 2 Peel, wash, and cut the potatoes into small cubes. 3 Cook the potatoes in salted water. 3 Cook the potatoes in salted water. 4 While the potatoes are cooking, remove the stems from the parsley and keep only the leaves. 4 While the potatoes are cooking, remove the stems from the parsley and keep only the leaves. 5 Finely chop the parsley leaves. 5 Finely chop the parsley leaves. 6 Stack the cheese slices and cut them into sticks, or if using a block, cut into sticks as well. These will go inside the croquettes. 6 Stack the cheese slices and cut them into sticks, or if using a block, cut into sticks as well. These will go inside the croquettes. 7 Once the potatoes are cooked, drain them and mash with a potato masher or fork. Add nutmeg, a pinch of salt, ground white pepper, and freshly ground black pepper. 7 Once the potatoes are cooked, drain them and mash with a potato masher or fork. Add nutmeg, a pinch of salt, ground white pepper, and freshly ground black pepper. 8 Add the chopped parsley. 8 Add the chopped parsley. 9 Mix well, mashing with a fork. Taste and adjust the salt if needed, then let the mixture cool. 9 Mix well, mashing with a fork. Taste and adjust the salt if needed, then let the mixture cool. 10 Once the mashed potatoes are cool, form balls of about 1 ounce (30 grams) each. 10 Once the mashed potatoes are cool, form balls of about 1 ounce (30 grams) each. 11 Make a hole in the center of each ball and insert a piece of cheese. 11 Make a hole in the center of each ball and insert a piece of cheese. 12 Seal the ball well with your hands so the cheese is completely enclosed. Shape into croquettes. 12 Seal the ball well with your hands so the cheese is completely enclosed. Shape into croquettes. 13 In a bowl, beat the eggs well with a pinch of salt. Prepare another bowl with breadcrumbs. 13 In a bowl, beat the eggs well with a pinch of salt. Prepare another bowl with breadcrumbs. 14 Dip the croquettes in the beaten egg. 14 Dip the croquettes in the beaten egg. 15 Then coat them in breadcrumbs. 15 Then coat them in breadcrumbs. 16 Dip them again in the beaten egg. 16 Dip them again in the beaten egg. 17 And finally, coat them again in breadcrumbs. 17 And finally, coat them again in breadcrumbs. 18 Double coating the croquettes will help prevent them from opening while frying. Refrigerate for about 15 minutes. You can fry them in a skillet with plenty of hot oil or in a deep fryer. Make sure the oil is hot. 18 Double coating the croquettes will help prevent them from opening while frying. Refrigerate for about 15 minutes. You can fry them in a skillet with plenty of hot oil or in a deep fryer. Make sure the oil is hot. 19 Drain the croquettes on paper towels and serve immediately to enjoy the melted cheese center! 19 Drain the croquettes on paper towels and serve immediately to enjoy the melted cheese center! 20 Https://cocinahoyconcecilia.blogspot.com 20 Https://cocinahoyconcecilia.blogspot.com More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Chili Sesame Avocado & Brown Sushi Rice Bowl for 1 🌟🌟🌟🌟🌟Meatloaf Lemon Basil & Garlic Pasta Beef Roast Spicy Grilled Chicken Chili Sesame Avocado & Brown Sushi Rice Bowl for 1 🌟🌟🌟🌟🌟Meatloaf Lemon Basil & Garlic Pasta Beef Roast Spicy Grilled Chicken Kulfa Saag Bhaji Missi Roti Spinach butter chakali Khosala Saaga Bhajja Spinach omelette Meethi matar malai Sprouts Dhokla Spinich & corn rolls,coriender dip Dal Tadka Jeera Aloo Kulfa Saag Bhaji Missi Roti Spinach butter chakali Khosala Saaga Bhajja Spinach omelette Meethi matar malai Sprouts Dhokla Spinich & corn rolls,coriender dip Dal Tadka Jeera Aloo