The chicken breast is washed, dried with paper towels and passed through a mincer.
Boil the potatoes in their skins in salted water, but they should not become crumbly. After boiling, pass it under a stream of cold water and peel the potatoes. Place on a large-mesh grater, add minced meat, egg, chopped onion slices, spices to taste and basil. Mix the composition.
Put a few tablespoons of breadcrumbs on a plate or on a baking sheet. We take a teaspoon of the croquette composition, pass it through the breadcrumbs and form sticks with our hands. Fry them in palm oil until golden brown on all sides. Remove on paper towels to absorb excess oil. We served with salad. You're welcome!!
What are Duchesse potatoes?
I took the Duchesse (Duchess's potatoes) recipe from Larousse Gastronomique, to find out about the classic composition and how to prepare it.
This is the best, especially in the case of well-known foreign recipes: to go directly to the trusted source. I discovered that this composition is a thick one, composed of potatoes, butter and eggs (plus spices), as not contains no milk at all (so it is not a classic mashed potatoes) and that, after shaping, these Duchesse potatoes are greased with beaten egg and then baked over a good heat until golden brown. You can't get this beautiful and uniform color just by baking a mashed potato. You will see that the dough resembles a pate of choux & # 8211 dough for choux and eclairs & # 8211 and like the taste of these baked croquettes reminiscent of them.
These croquettes can be a festive garnish to accompany steaks on the tray or a savory snack, an aperitif. The truth is that they are very attractive both visually and olfactory. Not to mention the taste & # 8230. a delight! Before baking, they can also be sprinkled with grated cheese (Emmentaler, Gruyere or native cheese).
Also from this composition of Duchess potatoes can be created with pos and decorative borders for pasture baked, pudding or au gratin vegetables. Old school
From the quantities below we obtained approx. 2 trays of Duchess potatoes (depends on how you model them).
- 500 g raw potatoes cut into cubes (flour varieties for puree)
- 50 g butter with min. 80% fat
- 1 whole egg + 2 yolks
- salt, pepper, a little nutmeg
- 1 whole beaten egg with a little salt - for greased
- optional: 30 g Parmesan, Emmentaler or other finely grated cheese
Potato croquettes with minced meat
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of potato croquettes with minced meat is somewhat new to me. I discovered it recently when a friend brought me two croquettes. Her recipe is a Japanese one, but I looked for a Moroccan one, closer to the taste of my family. Luckily for me, I found one in a Moroccan cookbook and adapted it. A delicious recipe came out, extremely tasty and aromatic. All my family appreciated it and it seems to me a recipe that you must have in your repertoire. They are good both hot and cold, and I like them with ketchup and salad.
What I like about this recipe for potato croquettes is that it is very easy to prepare. First of all you need minced meat. I used minced beef, but it's also good for poultry or even pork. It is important to have lean meat or as little fat as possible. Beef seems to me the best choice. It's tasty, it's a quality protein and goes very well with the potato. We hardened the meat with onions and our favorite spices. You can put any spices you want or you can even omit them altogether.
Boil the potatoes as for puree, peeled or peeled, as you prefer. It is important to pass them well so that there are no pieces of unripe potatoes left. Then mix them with the meat and check the taste. Add more salt, pepper or spices as needed. A little garlic goes, if you like. As greenery you can put parsley, dill chives or even green onions. You can shape these mashed potato croquettes as you wish. Oval shape, bars or even balls. After passing them through the breadcrumbs, fry the croquettes in hot oil until they are nicely browned on top.
You can also put them in the oven, sprinkled with oil. To serve them you can choose a sauce you like or a fresh salad. Tomato sauce and ketchup go very well, and the salad can be of any kind. They are good both hot and cold and you can pack them without any problems. Needless to say, the little ones will love it, so I hope you like these potato croquettes too. For another delicious potato recipe, I invite you to try the recipe for accordion potatoes in the oven.
Spicy chicken croquettes
Put the chicken pieces in a large enough bowl and add beaten milk, 1/4 teaspoon pepper and salt to taste.
Cover and let marinate in the cold for 1 hour or even overnight, but not more than 12 hours.
If you leave the chicken in the fridge overnight, take it out for 30 minutes before you start cooking.
In a bowl, beat the egg with pepper, 1/4 teaspoon paprika and salt to taste. Set it aside.
Put the flour on a flat plate.
On another plate, put breadcrumbs, a little pepper, the rest of the paprika, Parmesan cheese and salt.
Remove the chicken pieces one by one from the marinade and pass them through the flour, then through the beaten egg and finally through the breadcrumbs mixture.
Heat oil in a deep frying pan over medium heat.
Fry a few croquettes at once, so as not to crowd the pan.
Fry them for 2-3 minutes on each side, or until they start to brown.
Drain on paper towels and serve.
Potato croquettes with cheese
The potatoes are washed and boiled in their skins for 30 minutes. in salted water. Peel a squash, grate it and squeeze the juice.
In a bowl put the mashed potatoes, butter, salt and pepper and mix. Add 1 egg, 1 egg yolk, grated cheese and 2 tablespoons flour.
From the obtained composition, balls of about 3 cm are formed. which are given through flour, egg and breadcrumbs, and fried over a suitable heat in hot oil.
Serve as an appetizer or garnish.
2 Comments on "Cheese croquettes with cheese"
How big should the potato and cheese balls be made? I made them with a diameter of 5-6 cm and they came out quite soft inside.
The diameter must be 3 cm. to bake inside as well. However, the weights of the composition must also be respected.
Thanks for the question, I added this to the recipe.
Baked potato croquettes
Baked potato croquettes can be successfully served as an appetizer at any festive event. The croquettes will be to everyone's liking because they are delicious, crunchy and very filling.
Exclusive - now benefit from Special offer From lower: TESTS SOLVED for success in the final exam in preschool education
How to get 10 at the Final Exam for Preschool Educators in the July 2021 session The RESOLVED Tests paper for success in the final exam in preschool is developed with the support of a team of teachers Carmen Luca Camelia Vlad and Ilie Alin Birsan The 25 of.
How to prepare potato croquettes?
Boil the potatoes in their skins in salted water. After they have boiled, we peel them and pass them as for puree. Add cheese, butter, egg, salt and pepper and mix the composition.
We make croquettes in the shape of a cylinder (of about 50 g) which we put in breadcrumbs. Put the croquettes in a pan greased with butter or oil and leave in the oven until browned, about 15-20 minutes.
Boil the chicken breast and cut it into small pieces.
We laugh on the side with small holes in the chaddar cheese and the sheep's house.
In a bowl, mix the chicken breast, sheep's cheese, cheese, Parmesan cheese and 2 tablespoons of tomato juice, knead by hand until the composition is homogeneous.
Spread the dough as evenly as possible in a square shape about the thickness of a little finger, on a tray with baking paper.
Portion and put the tray in the cold for 30 minutes.
We pass each piece through flour, beaten egg with a little salt and breadcrumbs and fry it in hot oil.
Remove on a kitchen towel and leave for a few moments.
Serve hot or cold with a sauce of garlic, mayonnaise or ketchup.
Wash the chicken breast and pat dry. Then fry on both sides for 8 to 10 minutes. Season with salt and pepper and leave to cool. When it has reached room temperature, pass it with the ham cut into pieces so that you get a paste.
Peel the onion, then chop into small cubes and cook in butter. Add the flour and sauté, stirring constantly, then add the milk and mix again. Let it boil for 2 minutes. Add the meat and simmer again for 2 minutes. Season well with nutmeg, salt and pepper and leave to cool for approx. 2 hours.
Heat the oil in a pan or fryer. Meanwhile, form small meatballs from the previously obtained meat mixture and pass through beaten eggs and then flour. Fry the croquettes in oil for 3-4 minutes then dab well with a paper kitchen towel. It can be served hot or cold.
Chicken breast croquettes
They are made very simply from chicken breast in soup. Usually, I would break my chest into splinters and make a loaf of bread. Or a salad like & quotboeuf & quot, but with chicken breast. Now I tried something else.
So: chicken breast from soup, carrots from soup, 1-2 raw potatoes, canned mushrooms, onions, garlic, parsley, salt, pepper, eggs, breadcrumbs, spice for chicken.
I prepare it like this: cut the chicken breast into suitable pieces and put them in the mixer, with the mushrooms. Then, also in the mixer, potatoes, onions, garlic. Mix the two compositions. I put the finely chopped parsley (as much as we like), and the diced carrots. Mix with beaten eggs, in which I put salt and pepper (well, at the end taste and add more, if necessary). The composition is used to make croquettes, which are rolled in breadcrumbs mixed with chicken spice (it gives it a paprika color). And fry in hot oil.
As you can see, I didn't give quantities - I make them & quotochiometric & quot, depending on how many breasts were in the soup, but also their size.
What are studs? What does "dowel" mean?
The name "gujon" (plural gujonas) has its origins in French cuisine and refers to a piece of fish or meat cut obliquely in the shape of a stick. In DEX we are told:
GUJÓN s.n. In gastronomy, a slice cut obliquely from flat fish fillets, similar to a small fish (fr. stud = pebbles), given through flour or wrapped in fluid dough, fried in an oil bath.
Chicken breast is a lean and rather tender meat that must be "helped" a little before cooking. That's why I decided to marinate the meat strips in a yogurt flavored with garlic. It makes the meat very tender due to the enzymes and acid it contains. Put everything in a bag or box with a lid and leave in the fridge for at least 12 hours.
The meat becomes soft, juicy and is impregnated with the aroma of the spices used. Yogurt can be successfully replaced with whipped milk or kefir.
You can also make larger chicken schnitzels that are sliced after frying. It is not wrong if we use boneless chicken legs or turkey breast.
From the quantities below it results approx. 16 chicken breasts (strips of breaded chicken breast).