Grilled Egg Croquettes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), medium size, approx. 5-6 pieces
- 125 ml milk
- 20 g butter
- 2 egg yolks
- 3 egg (s), hard-boiled
- 1 bunch herbs, mixed
- 1 onion (s)
- 1 clove garlic
- salt
- pepper
- 30 g butter
Print Recipe
Pin Recipe Instructions
- Boil jacket potatoes and allow to cool. After peeling, press or grate through the potato press. Bring the milk to the boil, add the butter and mix with the chopped potatoes. Let cool down.
- Boil the eggs and, after cooling, cut them into fine cubes. Finely grate the onion. Chop the herbs and garlic. Mix the egg yolk, cubed eggs, herbs, garlic and spices into the potato mixture. Chill for at least 60 minutes.
- Preheat the oven to 200 ° C. Line the baking sheet with baking paper.
- Shape the dough into approx. 20 croquettes 7-8 cm in length. If the potato dough is very sticky, add 2 tablespoons of potato starch. Place on the baking paper.
- For the crust, briefly heat the butter and use a spoon to spread it over the egg croquettes. Grill in the oven for 7-9 minutes until they are nicely browned. Turning is not necessary.
- The egg croquettes can be eaten warm and cold. In the barbecue season, it goes well with fresh salads and barbecue sauces.
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