Croquettes with Cheese
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
695
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,131 mg | (28 %) | ||
| Calcium | 361 mg | (36 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the croquettes
- 1 kilogram starchy potatoes
- 2 egg yolks
- 100 grams grated Parmesan
- 50 grams butter
- 2 Tbsps sherry
- 1 tsp hot Mustard
- 2 Tbsps chopped parsley
- salt
- peppers
- Nutmeg (ground)
- Also
- 1 egg (whisked with some milk)
- 6 Tbsps Pastry flour (to dust)
- 8 Tbsps breadcrumbs
- vegetable oil (for frying)
- Pastry flour (to work)
Preparation steps
1.
For the croquettes, peel the potatoes and cook in salted water for about 30 minutes. Drain, let cool, press through a potato ricer and let cool further. Mix with egg yolks, butter, salt and pepper. Stir in the Parmesan, nutmeg, sherry, mustard and parsley. If the mixture is too soft, knead with some flour. Make croquettes out of the mixture about 10 cm long and 5 cm thick (approximately 4 inches long and 2 inches thick) (best made with floured hands).
2.
Then roll the croquettes in flour, dip in the whisked egg and coat with breadcrumbs. Fry the croquettes in hot oil for about 4-5 minutes until golden brown. Drain on kitchen paper and serve.
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