June 7, 2017
Croquettes are simple to prepare, use very few ingredients and are great to serve as finger foods. What’s better? You can use your leftover mashed potatoes and transform them into these crispy and irresistible stuffed potato croquettes!
1Take a pan and heat it up. Add Loma Linda taco filling and dry out the moisture from the filling. Remove and keep aside. Let it cool down completely.
2Divide the filling into 15-20 portions and roll into balls. Refrigerate/freeze for at least half an hour (makes handling easy)
3In mashed potatoes, add the taco seasoning and mix well. If the mashed potatoes are not firm enough to form into balls, add in the Neat egg (prepare as per instructions on the pack) and 1 tablespoon of corn starch. Mix well and refrigerate for at least half an hour (makes handling easy)
4Divide the seasoned mashed potato into 15-20 portions (same as taco filling balls). Take one potato ball and flatten into a bowl shape. Place the taco filling ball in the center and re-roll into balls. Repeat with all the potato and taco filling balls.
5In a deep bottom pan, heat the oil for frying. While the oil heats up, add water into 2 tablespoons of corn starch and form into a thin paste. Roll each croquette ball in the cornstarch paste followed by rolling in breadcrumbs to coat evenly and fry in the hot oil till crisp and evenly golden brown outside. Remove and serve hot with your favorite condiment.
Variation – Add a cube of cheese (vegan) in the center of the stuffed croquettes along with the taco filling for a cheesy croquette.