Croquettes (in French) from potatoes, and in our opinion potato balls, can be prepared in your own kitchen. They are made with different fillings and served as a side dish or an independent dish, collecting bouquets of thanks from eaters.
Material Content:
Mashed potato balls in a pan
The fastest and easiest way to please your home with this treat is to fry croquettes in a pan. You just need to have at your disposal a thick-walled deep pan with a thick bottom.
Ideal - made of cast iron.
What will be needed for making balls?
- Mashed potatoes - from a kilogram to 1.2 kg;
- raw chicken eggs - take 3 pieces;
- breadcrumbs for breading - 120 grams is enough;
- vegetable oil (preferably odorless).
Cook the potatoes and knead in fresh mashed potatoes. Or take yesterday, adding warm boiled water or milk to the eye, mix to become soft, but not liquid.
Beat eggs. Mix them with potatoes.
Pour a lot of vegetable oil into a cast-iron skillet. While we form croquettes from potato and egg “dough”, it will warm up to a boil.
Bread rolls in breadcrumbs and dip in boiling oil.
Potato balls will be fried in it. After a few minutes, they are covered with a golden crust, and they can be removed on a paper towel to get rid of excess oil. Serve with milk sauce.
How to cook in the oven
Mushrooms are an important ingredient in many culinary delights. With their help, even unpretentious croquettes can be made as exquisite. Will we try?
The following components are needed:
- potato - take a kilogram;
- ½ kilogram of mushrooms (champignons or honey mushrooms are suitable);
- a raw egg;
- flour - enough 50 grams;
- the same amount of butter - cream, spread and margarine are not suitable;
- cream - enough glasses;
- onion head;
- cheese (preferably hard) - 100 grams;
- salt - focus on your taste.
Cook the usual mashed potatoes, break the egg and mix. We roll croquettes from a still warm base. Now you can roll them in flour, then “bathe” in breadcrumbs. Next, the koloboks are sent to a deep pan with hot vegetable oil or a deep fryer. When they get golden, we will transfer them to a paper towel - to get rid of excess oil. And from there, we relocate to the baking dish.
While croquettes are resting there, we are doing mushroom sauce. We cut mushrooms and onions, fry in a pan along with vegetable oil. Do not forget about salt. When we see that the mushrooms are ready, pour the cream into the onion-mushroom mass. All together must be put out briefly.
The secret of the bright taste and rich aroma of the sauce is that mushrooms should be used fresh, not dried or thawed.
Sauce pour potato balls directly on the baking sheet, sprinkle with grated cheese on top. You can send the container to the oven, fried up to 1800C. For five minutes, no more - until the cheese melts.
Potato balls in a slow cooker
If the kitchen has this wonderful technique, a slow cooker, it is easy to cook potato balls in it. They can even be called potato peaches - they turn out to be juicy and similar to these fruits in their appearance.
Such a dish is prepared from:
- potatoes - half a kilogram or a little more;
- minced pork - enough 400 grams;
- one raw egg;
- one bulb;
- flour - take 5 tablespoons;
- turmeric - a pair of teaspoons;
- sunflower oil (we take refined - the odor is useless) - 100 grams;
salt and ground black pepper; - breadcrumbs.
Half an hour we cook potatoes in a slow cooker in the corresponding task mode. Cool the vegetables.
Minced pork “dilute” with spices, salt. Mix it with finely grated onions. Now we make from a mixture of small cutlets.
Pour oil into the multi-bowl. We expose the device to "Multipovar" and limit the time to 10 minutes. Just enough for the cutlets to have a pleasant golden crust.
Processed by this time potatoes are processed on a grater, the mass is divided in two. We add flour to each part - so much that the mass is easily molded, but not “crawled”. We send turmeric to one more. The result was a “dough” of two colors.
We sculpt “peaches” - from halves of different colors with a cutlet inside. At the end, grease with a whipped testicle and sprinkle thickly with breadcrumbs.
On the remaining oil in the multi-bowl, put the peach potato croquettes. Baking mode with a time interval of 40 minutes - and you're done. Serve with sour cream sauce.
A great addition to the dish will be a light salad of fresh vegetables and herbs.
With a herring inside
There are several varieties of potato balls that are especially loved in the Scandinavian countries. For example, Norwegians will prefer herring croquettes to all other recipes. Fish can be chopped and introduced directly into the "dough", and can be hidden inside the ball in the form of a piece of fillet. We suggest you try the second option - balls with herring inside.
Just so that everything works out as it should, do not use friable potato varieties.
In the cooking process you will need:
- three large potatoes;
- herring fillet - take 100 grams;
- a raw egg;
- flavourless vegetable oil - we will fry in it;
- natural cow butter - 50 grams is enough;
- fresh herbs and salt - in accordance with your own taste;
- garlic prongs - 2-3 pieces;
- breadcrumbs or a little flour.
Boil the potato (it is possible and not until fully cooked, it will come when frying). When it cools, let us pass through a grater with large cells.
Beat the egg with salt, add a tablespoon of vegetable oil to this mixture. Mix and send to the potato mass.
We cut fish fillets in small fragments.From the vegetable "mincemeat" we make flat oblong crusts, put in each piece of herring and turn the cakes into balls. To not fall apart, sprinkle with flour or bread crumbs.
Deep-fry our balls until deep golden. Pour with melted vegetable oil and crushed garlic and eat while hot.
Mushroom Appetizer
Mushrooms are an important ingredient in many culinary delights. With their help, even unpretentious croquettes can be made as exquisite. Will we try?
The following components are needed:
- potato - take a kilogram;
- ½ kilogram of mushrooms (champignons or honey mushrooms are suitable);
- a raw egg;
- flour - enough 50 grams;
- the same amount of butter - cream, spread and margarine are not suitable;
- cream - enough glasses;
- onion head;
- cheese (preferably hard) - 100 grams;
- salt - focus on your taste.
Cook the usual mashed potatoes, break the egg into it and mix. We roll from still warm croquettes. Now you can roll them in flour, then "bathe" balls in breadcrumbs. Then the koloboks are sent to a deep frying pan with hot vegetable oil or deep fryer. When they get golden, we will transfer them to a paper towel - to get rid of excess oil. And from there, we relocate to the baking dish.
While croquettes are resting there, we deal with mushroom sauce. We cut mushrooms and onions, fry in a pan along with vegetable oil. Do not forget about salt. When we see that the mushrooms are ready, pour the cream into the onion-mushroom mass. All together must be put out briefly.
The secret of the bright taste and rich aroma of the sauce is that mushrooms should be used fresh, not dried or thawed.
Sauce pour potato balls directly on the baking sheet, sprinkle with grated cheese on top. You can send the container to the oven, fried up to 1800C. For five minutes, no more - until the cheese melts.
Mashed potato balls with cheese
If you add cheese, you get a delicious dish, which with honor will play the role of a dinner side dish or, in a cold form, a snack for beer. This option is certainly more useful and safer than store potato chips: you can be firmly convinced that there are no any “E” health risks in the snack.
For mashed potatoes with cheese you need:
- mashed potatoes - not less than one and a half kilograms;
- hard cheese ("Russian" or "Dutch" is quite suitable) - take 300 grams;
- salt and black pepper - we focus on your taste;
- flour - enough 50 grams;
olive oil or refined sunflower.
We add salt to the still warm mashed potatoes, season them with pepper. Then pour in the flour and mix well. The mixture should not be fluid and viscous. We give the original test a little time to cool down: it should not burn hands.
In the meantime, with the help of a knife we turn cheese into medium-sized bricks.
When mashed potatoes can be picked up, we will start making croquettes. We spread a teaspoon of “dough” on the palm, flatten it a little. Put the cheese cube in the center, pinch the edges and form a ball.
We perform this procedure until the products run out. We will put balls on a board or a flat plate, at a distance from each other. And in order to surely prevent sticking together, we also press them with flour.
Now we lower the potato koloboks into the cooking oil boiling in the pan (they should be completely plunged) and wait for the appearance of a golden crust.
We “cook” ready ones with a slotted spoon: let the potato balls with cheese lie on a paper towel and get rid of excess oil. Serve with onion sauce and mustard.
How to make ham
If there is ham in the refrigerator, you can use it as a component of potato balls.
For such a dish you will need:
- 300 grams of ham;
- 1.2 kilograms of potato;
- a pair of raw eggs;
- 60-70 grams of flour and crackers for breading;
- 200 grams of refined sunflower oil (can be cooking oil);
- a few twigs of green parsley,
- salt.
Cook the potatoes until cooked.Water needs to be drained, dried vegetables and grind while they are still hot.
Finely chop the ham, then send it to the potatoes, along with a piece of flour. There are beaten egg yolks. We mix the resulting "dough" and sculpt balls (or figures similar to cylinders) from it.
The last three steps remained: roll the balls in the flour, then grease with whipped egg whites, and then dip in the breadcrumbs.
Now you can put in a deep fryer or a deep frying pan with boiling fat or vegetable oil and wait until a delicious crust appears. Serve with green sauce.
With minced meat
This treat is ideal for lovers of the traditional “duet” - potatoes and meat. The good thing is that minced meat from any meat or a combination of several types in any proportion is suitable. Perhaps, it would seem to someone that messing with cooking for an hour and a half is too long. But the result is worth the time!
The little secret to this dish is adding onions to the minced meat. He gives juiciness.
You will need the ingredients:
- potato - a pound;
- flour - take ½ cup;
- baking powder - a teaspoon without a “cap”;
- raw chicken eggs - enough pairs;
- minced meat seasoned with dry dill and ground black pepper - 180-200 grams;
- one onion;
- hard cheese - 50 grams is enough.
In the mashed potatoes, we break the eggs, supplement the "society" with flour, baking powder. You can flavor the mixture with your favorite spices. Then we mix everything: the composition should come out homogeneous.
Rub the onion head as small as possible, mix with minced meat. We add a little salt to the mass.
We make balls with minced meat inside. The procedure is similar to the cheese recipe described above. Croquettes are sent to the baking dish (do not forget to grease it with oil) and put in a hot oven. There, at 1800С, they will spend 45 minutes. We take out for a minute to grease and sprinkle with grated cheese. And back in the oven for another ten minutes.
We will serve with fresh herbs and tomato sauce.
