Roquefort Croquettes
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
599
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For croquettes
- 800 grams floury potatoes
- salt
- 2 egg yolks
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- peppers
- freshly grated Nutmeg
- 60 grams Roquefort cheese
- For breading
- 4 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- vegetable oil (for frying)
Preparation steps
1.
For the croquettes, peel the potatoes and boil in salted water for about 30 minutes. Drain, pass through a potato ricer and let cool slightly. Combine the potatoes, egg yolks, Parmesan and butter into a moldable dough, adding more flour if necessary. Season with salt, pepper and nutmeg. Dice the cheese into 20 cubes. Divide the potato mixture into about 20 balls shapes, flatten slightly, and wrap around a cube of cheese. Roll in flour, dip in beaten eggs and turn into the breadcrumbs.
2.
Brown in hot oil in rounds for about 4-5 minutes.
3.
Drain on paper towels and serve with lettuce if desired.
