Saturday, August 28, 2010

Beef and Potato Croquettes



This recipe is from Tessa Kiros and her Apples for Jam cookbook.


Beef and Potato Croquettes

(printable copy)

4 lbs potatoes, scrubbed
3/4 lb good quality ground beef
1/2 cup parmesan cheese, grated
1 large egg
1 tsp salt
about 1 cup dry breadcrumbs
about 4 tbsp olive oil

Method:

Add the unpeeled potatoes to water 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 they 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 small balls about the size of small of a golf ball and then flatten them a bit into little circles. 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 with the back of a spoon. Put the croquettes 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 crisp. Turn them over gently and bake for another 10 minutes, or longer if necessary, until the other side becomes nicely golden and crisp.







Tessa said that these croquettes seem to just disappear when there are kids around and I found that to be true as well.



Bay and I thought thet were really fun to make and they held together extremely well which was a big plus. I think they would be good rolled in seasoned breadcrumbs as well as the plain ones. I also added a teaspoon of thyme because I love the flavor.



Theses croquettes make a great weeknight dinner. I loved them paired with Thai Sweet Chili Sauce!

1 comment:

  1. They are such a family favourite in our house. I freeze any leftovers (i.e. they did not fit on my trays) for a quick meal for the kids on a night when I don't know what to cook.

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