Potato Croquettes with Boiled Eggs
Ingredients:
- 1/2 kg (500 g) boiled potatoes
- 2 boiled eggs
- 1 medium carrot, diced finely
- A handful of chopped scallions (green onions) and celery
- 3 cloves garlic
- 5 shallots
- Black pepper, to taste
- Salt, to taste
- Granulated sugar, to taste
- Candlenuts (kemiri), 2-3 pieces
- Breadcrumbs
- 1 egg, beaten
Instructions:
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Prepare the Aromatics:
- Finely chop the shallots and set aside.
- In a food processor or mortar and pestle, blend the garlic, black pepper, candlenuts, salt, and granulated sugar into a smooth paste.
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Cook the Vegetables:
- Heat a little oil in a skillet over medium heat. Add the chopped shallots and sauté until they become fragrant and translucent.
- Stir in the prepared spice paste and continue to cook for a few minutes until the spices are well incorporated and aromatic.
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Add Vegetables:
- Add the diced carrot, scallions, and celery to the skillet. Cook, stirring occasionally, until the carrots are tender and the vegetables are well combined with the spices.
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Combine with Potatoes:
- Mash the boiled potatoes until smooth. Add the cooked vegetable mixture to the mashed potatoes and mix thoroughly until evenly combined.
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Shape the Croquettes:
- Take small portions of the potato mixture and form them into balls. Press a piece of boiled egg into the center of each ball and seal it, reshaping as needed.
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Coat and Fry:
- Dip each croquette into the beaten egg, ensuring it is fully coated. Then roll it in breadcrumbs to create a uniform coating.
- Heat oil in a pan over medium heat and fry the croquettes until golden brown and crispy on all sides.
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Serve:
- Remove the croquettes from the oil and drain on paper towels. Serve warm and enjoy!
These delightful croquettes combine creamy, flavorful potato with the savory richness of boiled egg, all encased in a crispy breadcrumb coating. Perfect for a savory snack or appetizer!
