Thursday, August 18, 2011
One popular snack that can be eaten when breaking or meal is meat croquettes. Croquettes can also be presented when the day of victory arrives. In order for a softer texture croquettes, fragrant, savory and delicious, mix with the contents of meat and milk used as a solvent mixture. Fry with oil many that croquettes cooked through and golden brown color.
500 g potatoes, fried, mashed2 tablespoons flour100 ml of fresh liquid milk1 tablespoon sliced green onion¼ tsp pepper powder¼ tsp fine nutmeg3 cloves garlic, mashed½ tsp fine salt1 tablespoon margarineOil for frying
300 g minced beef2 tablespoons margarine1 leek, thinly sliced4 cloves garlic, mashed50 g onions, chopped1 tsp sugar½ tsp pepper powder½ tsp fine saltLayers:3 eggs, beaten60 g flour100 g flour panir
How to Make:1. Contents: Heat margarine and saute onion and garlic until fragrant. Enter the minced meat, and cook until meat changes color. Enter the leeks, pepper, salt and sugar, cook until done. Lift. Set aside.2.
Heat margarine and saute garlic until fragrant. Enter the flour, stir well. Add fresh liquid milk, and cook until thickened texture. Add the potatoes, sliced scallions, pepper, nutmeg and salt. Cook until dull. Lift.3. Take one tablespoon of potato dough, flattened round shape. Give a half tablespoons of ingredients fill in the middle. Shape into long integers. Repeat until dough runs out.4. Roll the dough has been formed onto the flour, dip into beaten egg and finally, roll up panir flour until all flour covered surface.5. Heat oil and fry until cooked and the yellow-brown, remove from heat. Arrange on a serving dish, serve warm.For 20 Cut
Tip: To croquet is not broken before the mashed potatoes should be fried instead of steamed .. Contents may be substituted with chicken or shrimp. Do not fry the croquettes with the fire too big because the inside will be raw but the exterior was charred.