Aardappelkroketjes (Potato Croquettes)

Name: Aardappelkroketjes (Potato Croquettes)
Ingredients: 1 kilo crumbly potatoes; 100 g butter; 3 egg yolk; salt; pepper; green garden herbs; egg whites; breadcrumbs

Serves 1

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Aardappelkroketjes (Potato Croquettes)

tiktok.com

Serves 1

Directions

1Boil the potatoes in water with salt.
2Drain the potatoes and let them steam dry.
3Push the potatoes through a puree peg to get a nice crumb.
4Separate the eggs, using the yolk for the puree and egg whites for breading.
5Mix the potato crumb with 100g of melted butter and the 3 egg yolks.
6Season the mixture with salt and pepper, and optionally add cut green garden herbs.
7Scoop the mixture into a piping bag with a fairly large opening.
8Flour a plate or baking tray.
9Spray long lanes of the duchesse puree onto the floured surface.
10Sprinkle the lanes with flour again.
11Refrigerate the lanes to make them easier to cut.
12Once cold, cut the lanes into croquettes.
13Roll the croquettes through the egg whites.
14Roll the croquettes through the breadcrumbs.
15Chill them again for half an hour in the fridge.
16Fry the croquettes in oil at 180 degrees Celsius until crispy and warm inside.
17Let them drain on kitchen paper.

Ingredients

1 kilo crumbly potatoes
100 g butter
3 egg yolk
salt
pepper
green garden herbs
egg whites
breadcrumbs

Equipment

puree pegpiping bagplatebaking trayfridgechip shopkitchen paper

Tips

You can also add flavors to the croquettes such as bacon, anchovies, green herbs, and nuts.

Aardappelkroketjes (Potato Croquettes)

Serves 1

tiktok.com

Aardappelkroketjes (Potato Croquettes)

tiktok.com

Serves 1

Directions

1Boil the potatoes in water with salt.
2Drain the potatoes and let them steam dry.
3Push the potatoes through a puree peg to get a nice crumb.
4Separate the eggs, using the yolk for the puree and egg whites for breading.
5Mix the potato crumb with 100g of melted butter and the 3 egg yolks.
6Season the mixture with salt and pepper, and optionally add cut green garden herbs.
7Scoop the mixture into a piping bag with a fairly large opening.
8Flour a plate or baking tray.
9Spray long lanes of the duchesse puree onto the floured surface.
10Sprinkle the lanes with flour again.
11Refrigerate the lanes to make them easier to cut.
12Once cold, cut the lanes into croquettes.
13Roll the croquettes through the egg whites.
14Roll the croquettes through the breadcrumbs.
15Chill them again for half an hour in the fridge.
16Fry the croquettes in oil at 180 degrees Celsius until crispy and warm inside.
17Let them drain on kitchen paper.