Croquettes de pommes de terres (potato croquettes)

Hello everyone,

I can tell as a Frenchman that we don't usually think of croquettes, wrongly. It is a delicious way to accommodate potatoes that makes a nice change from the usual french fries or plain steamed potatoes. It works well with pretty much everything and it is simple to make; so I thought why not? I can't really say which country invented those croquettes first but almost every country has it's own variation sometimes with potatoes like the Japanese korokke and sometimes with other ingredients like the Chinese nangua bing.

But today it's gonna be the French version that I slightly modified but I put the normally used ingredients in brackets. Why the French version? well... I honestly and naively believed it was a French invention... it is not, not really. The origin of such type of food is probably so old that no one can tell where it first appeared. Either way, here is the French version, hope you'll enjoy it and don't hesitate to check out the different variations each country has.

	Preparation: 10 mn	Cooking: 30 mn	Total time: 40 mn
	Difficulty: Easy	Caloric intake: about  200 Kcal per portion	Price: Cheap

A worldwide spread food, From Europe to Japan different in each country but always deliciously soft under their crusty crust.

Ingredients:

For 4 people

500 g of potatoes
60 g coconut oil (or butter)
3 egg yolks
1 egg
1 tablespoon Ngo Hiong powder (or nutmeg powder if you are going for classic)
1 teaspoon salt
1 teaspoon pepper
flour
bread crumbs (or more flour)

Preparation:

Step 2

1. Peel and chop your potatoes in small cubes.


2. Boil your potato cubes in salted water until they are tender.


3. Drain and mash the potatoes and add the egg yolks, the coconut oil, the salt, the pepper and the Ngo Hiong. Mix until homogeneous.


4. Roll your mashed potatoes into tiny thumb long sausages. 





Step 3

5. Mix the egg in an omelet like blend.


6. Coat your potato roll in the flour, then put them in the mixed egg and coat them in the bread crumbs. 


7. Boil your oil and fry your croquettes to coloration. CAREFUL, to avoid the oil getting black in the middle of the process, make sure to cook all of the croquettes in one batch or two or you'll have to change the oil.


8. You may serve it with any meat / fish dish, or for vegetarians, with a bit of rice and some sauce.

Variations:

The classic version is with nutmeg but you may use any spices you can think of for different flavors.
You may add onions, garlic and / or parsley in the croquettes or other flavor enhancers, enjoy yourself.

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Enjoy!

Cooking daddy