Potato – Nut – Croquettes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 25 g butter
- 500 g potato (s), boiled, mashed
- salt
- 25 g hazelnuts, roasted, chopped
- 2 tablespoon parsley, chopped
- 1 egg (s)
- 2 tablespoon flour
- 75 g breadcrumbs
- Oil for deep-frying
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Peel onions and cut them into fine pieces. Heat the butter in a pan. Stew the onion in it for 5 minutes. Mix the potatoes and onions. Season with salt and pepper. Then mix in the nuts and parsley.
- Form eight approx 7.5 cm long croquettes from the potato mixture. Line a baking sheet with parchment paper. Place the croquettes on top and cover and chill for about 10 minutes.
- Whisk the egg. Turn the croquettes in the flour first, then in the beaten egg and finally in the breadcrumbs. Press on the breading with your fingertips.
- Heat the oil in a pan with a high rim. Fry the potato and nut croquettes in portions for about 5 minutes. Drain well on kitchen paper and serve as hot as possible.
- Tip: The deep-frying oil is hot enough if a cube of white bread in it turns golden brown and crispy within 30 seconds.
- These croquettes go particularly well with grilled meat or fish. Serve a colorful salad as an additional side dish.
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