Potato Croquettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 905 mg | (23 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the potato mixture
- 800 grams starchy potatoes
- salt
- 2 egg yolks
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- peppers
- freshly grated Nutmeg
- For the breading
- 4 Tbsps Pastry flour
- 2 eggs
- 100 grams Bread flour (or white breadcrumbs)
- 1 tsp dried thyme
- vegetable oil (for greasing)
Preparation steps
For the potato mixture: Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Strain the potatoes and press through a potato ricer back into the hot pot. Allow to dry. Stir in the egg yolks, Parmesan and butter until a malleable dough is formed. Add more flour if necessary. Season with salt, pepper and nutmeg to taste.
Preheat a convection oven to 180°C (approximately 350°F).
On a lightly floured surface, divide the potato mixture into 2 or 3 parts. Roll each portion into a 3 cm (approximately 1 1/4 inch) diameter log. Slice each into 8 cm (approximately 3 1/4 inch) long pieces. For the breading: Dredge in flour. Beat the eggs in a bowl. Coat each potato croquette in the egg mixture. Stir the bread flour and thyme in another dish. Coat the croquettes in the breadcrumb mixture. Place on a greased baking sheet and bake until golden brown, about 20 minutes.
