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Mashed Potato Croquettes stuffed with Braised Brisket

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You can make this dish with any leftover meat or poultry and it works great! I used braised brisket.

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Mashed Potato Croquettes stuffed with Braised Brisket
Mashed Potato Croquettes stuffed with Braised Brisket
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Rating: 0
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Ingredients
  • 2 Yukon Gold potatoes
  • 1/2 onion sliced
  • salt
  • pepper
  • 1 tbsp butter
  • 1/2 cup flour (and more for working with)
  • 1/4 cup Parmesan cheese
  • 1 tsp garlic powder
  • 1/4 cup breadcrumbs
  • 1 egg
  • leftover meat (Braised or roasted Beef, Lamb,
    Chicken, etc. - probably not fish)
  • vegetable oil for deep frying
Servings: people
Ingredients
  • 2 Yukon Gold potatoes
  • 1/2 onion sliced
  • salt
  • pepper
  • 1 tbsp butter
  • 1/2 cup flour (and more for working with)
  • 1/4 cup Parmesan cheese
  • 1 tsp garlic powder
  • 1/4 cup breadcrumbs
  • 1 egg
  • leftover meat (Braised or roasted Beef, Lamb,
    Chicken, etc. - probably not fish)
  • vegetable oil for deep frying
Servings: people
Instructions
  1. In a pot, boil the potatoes and onion until the potato becomes tender to a fork (approximately 15-20 minutes). Place the drained potatoes and onions into the bowl with the butter, a tsp of salt and a 1/2 tsp of ground black pepper and mash until smooth. Taste and adjust salt and pepper to liking, remembering that you will be putting some parmesan cheese in which contains salt as well. Cover and let come to room temperature.
  2. When, and only when the potatoes have come to room temperature add the flour, parmesan cheese, garlic powder, breadcrumbs and egg and mix throughly. Let set for about 15-20 minutes in fridge.
  3. Flour a large plate. Then put some flour in the palm of your non dominant hand and scoop out about a half of a fist full of the potato mixture with the other and immediately roll it in the flour in your hand. It should not stick to your hands when you roll it in the flour. Then pat it down into a pancake about a quarter of an inch thick.
  4. Place a half of a tsp- tsp of the cold meat of choice in the center and roll the potato mixture around it, making sure to seal it. Form it into a cylinder or ball shape, and then roll it into the flour on the plate. Set it aside on another floured plate (so it won’t stick to the plate) and repeat until the meat or potato is used up, whichever comes first.
  5. When you have all of the croquettes prepared, heat the vegetable oil in a deep pot or deep fryer. If using a pot, fill it to where there is enough room to immerse the croquettes, but no more than 2/3 rds of the way up the pot. Try to use a pot large enough so that you only need to do two rounds of frying (if you do more, by the third and fourth round, your croquettes will appear burned more rapidly- Oil is really good for only two rounds until you will need to replace it). Also, when deepfrying with a pot, make sure the pot is completely clean and dry, if there is any remnants of food on the bottom, or water, the oil will “pop” and could scald you. If you have not deep fried in a pot before, I suggest, you read up on it before attempting.
  6. Test the oil with a little bit of the dough. If the oil bubbles rapidly around the dough, it is ready. Place the croquettes GENTLY into the oil and let sit for 3- 4 minutes, watching to make sure they do not burn. Also, make sure they do not sit on the bottom of the pot (this will cause them to burn). Take out of the oil and place on a plate with paper towels.
  7. Serve them on a plate. If you have any gravy or sauce leftover from the meat you used, you can serve them with that.
  8. Bon appetit [email protected]!
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