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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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My family love potato croquettes, I always purchased them from the store, but Alas! A few months ago bought frozen potato croquettes vanished out of the store. When I enquired, I was told that they were taken off the market. I decide to make my own and came up with this recipe. I find it’s best to prepare the potatoes the day before then leave them in the refrigerator until the next day. The following day put them into the egg then flour then fry them. Cooling in the freezer on the day of preparation cuts the preparation time in half I serve these potato cakes with Salmon, kingklip, hake, prawns or soles, coleslaw and a large green salad. Best of all my family love these potato cakes. Ingredients:
6 large potatoes |
125 ml low-fat smoked salmon cream cheese |
5 ml salt |
3 ml pepper |
250 ml flour |
1 large egg |
750 ml sunflower oil |
Directions:
1. Boil potatoes in jackets until soft, remove the jackets
2. Mash potatoes set-aside until cold.
3. When the potatoes are cold, add cream cheese, salt and pepper.
4. Form the potato mixture into large Hamburger shapes, when all the mixture has been used up,.
5. Refrigerate the potato cakes until well chilled.
6. Put the egg into a bowl beat well.
7. Sift the flour into a flat dish.
8. Pour the oil into a large deep pan and heat until very hot.
9. Coat each potato cake with beaten egg and then with flour making sure that they are well coated.
10. Fry in deep oil until golden brown.
11. Drain on kitchen towel and serve.
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