Cheese, potato, croquette
Make a moist and chewy croquette filling with seasonal fresh potatoes and bechamel sauce and fry it with bread crumbs to make a fantastic potato croquette with crispy outside and moist inside ^^
2 serving
Within 60 minutes
에브리맘
Ingredients
  • Potato
    3ea
  • mozzarella cheese
    100g
  • Salt
    1ts
  • Carrot
    1/4ea
  • onion
    1/4ea
  • Flour
    1/2cup
  • egg
    2ea
  • bread crumbs
    200g
  • Cooking oil
    little
  • Butter
    2TS
  • Flour
    2TS
  • Milk
    1cup
  • Salt
    little
Cooking Steps
STEP 1/7
Prepare potatoes by steaming them and mashing them gently.
STEP 2/7
Chop carrots and onions, soak them in salt water, and drain them.
STEP 3/7
[Making bechamel sauce]
Melt the butter gently in a pot and stir-fry the flour so that it does not burn.
STEP 4/7
[Making bechamel sauce]
(3)Beat milk thickly by dividing it little by little.
STEP 5/7
Mix mashed potatoes, carrots, onions, and bechamel sauce and cool in the refrigerator.
STEP 6/7
When the soft potato hardens, add cheese to form a round shape.
STEP 7/7
Put flour, eggs, and bread crumbs in order and fry them in 180 degrees of frying oil until golden brown.
It's even more delicious if you dip freshly fried croquette in pork cutlet sauce.
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