Potato croquettes stuffed with cheese and pumpkin seeds. To serve, place the croquettes on a large lightly greased baking sheet. Instructions Checklist Great recipe for Potato croquettes stuffed with cheese and pumpkin seeds. #mycookbook, the traditional Algerian recipe is eaten with soup and is ideal as a summer aperitif. Your stuffed potato croquettes must first be dipped in the flour, then in the beaten egg and finally in the breadcrumbs.
Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
Drain on paper towels and serve warm.
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, potato croquettes stuffed with cheese and pumpkin seeds. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Potato croquettes stuffed with cheese and pumpkin seeds is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Potato croquettes stuffed with cheese and pumpkin seeds is something which I've loved my entire life. They are nice and they look wonderful.
To serve, place the croquettes on a large lightly greased baking sheet. Instructions Checklist Great recipe for Potato croquettes stuffed with cheese and pumpkin seeds. #mycookbook, the traditional Algerian recipe is eaten with soup and is ideal as a summer aperitif. Your stuffed potato croquettes must first be dipped in the flour, then in the beaten egg and finally in the breadcrumbs.
To begin with this particular recipe, we have to prepare a few ingredients. You can have potato croquettes stuffed with cheese and pumpkin seeds using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Potato croquettes stuffed with cheese and pumpkin seeds:
- {Take 2 of potatoes.
- {Take of Salt.
- {Make ready 1/2 teaspoon of black pepper.
- {Take 1 teaspoon of red pepper.
- {Prepare 50 g of cheese of your choice.
- {Prepare 1 tablespoons of chopped parsley.
- {Prepare 1 pinch of nutmeg.
- {Take 1 pinch of thyme.
- {Prepare 4 (1 tablespoons) of flour.
- {Prepare 4 (1 tablespoons) of breadcrumbs.
- {Take 2 of eggs.
- {Prepare of Roasted pumpkin seeds.
- {Take of Frying oil.
Whisk in butter, sour cream, and yolks. Add potato pieces gradually, beating at medium speed until blended. Dip into crumbs, them milk, and again into crumbs. Fry in shallow hot fat until golden brown on all sides.
Instructions to make Potato croquettes stuffed with cheese and pumpkin seeds:
- Cook the potatoes in salted water for 20 minutes, then peel them and mash them with a fork..
- Put the mashed potatoes on a plate and add salt,red pepper, black pepper, a pinch of thyme and nutmeg and chopped parsley once the cold mash forms dumplings stuffed in the center of the cheese,roasted pumpkin seeds..
- Pass them in the flour then in two beaten eggs then in the breadcrumbs and immerse them in an oil bath 2 to 3 minutes so that it takes the golden colour,Drain on paper towels,serve with hot sauce or cheese sauce, and decorate them with the head of the peppers like the shape of a pumpkin...
No the information regards the Jap pumpkin being the same as Kabocha here in Australia, is actually incorrect. Japanese Kabocha pumpkin is called Kabocha Potkin. There is a very big difference between Jap pumpkin and Kabocha Potkin, namely the texture and dryness of the latter. Jap Pumpkin has a high water content and very soft skin. Typical fillings include finely chopped meat, seafood, cheese, rice, pasta, or various vegetables as well as seasonings such as spices, herbs, and mushrooms.
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