Meat Stuffed Potato Croquettes
On March 12, 2014 by Meghalee Das
Meat Stuffed Potato Croquettes are crispy, fried mashed potato rolls, coated with breadcrumbs and stuffed with cooked ground meat. A croquette may or may not have a filling and it can be shaped like a cylinder, an oval or a disk. There are many versions of it across the world and popular fillings include cheese, paneer, shrimp and different kinds of meat or vegetables. For eg, in eastern India, they are sold as a popular snack stuffed with minced mutton or chicken. In northern India, the vegetarian version is more popular like the Aloo Tikki. They are also popular in countries like Japan, Brazil, Indonesia and many European countries.
I have used ground turkey here but you can use any other meat. I cooked the turkey with some chopped onions, garlic, cilantro, cumin powder, garam masala powder, besides salt and some lemon juice. You can use any leftover stuffing to make sandwiches or serve it with flatbreads and rice.
Ingredients:
Large potatoes: 4
Cooked ground turkey (or any other meat): 1 cup
Breadcrumbs (preferably Panko): 1 1/2 cups
Flour: 1/2 cup
Egg: 1
Salt to taste
Pepper to taste
Oil for frying
Method:
1) Boil the potatoes until they are soft. Peel and mash them to a smooth consistency. Avoid big lumps, as it will be difficult to shape the croquettes unless they are smooth.
2) Take a fist size amount of mashed potatoes, make a ball and then flatten it a bit. Place 1 – 2 tbsp stuffing in the depression.
3) Close and seal it and shape it like a disk. Arrange all the croquettes in a plate in a similar manner.
4) Season the flour with salt and pepper and set up a breading station for convenience: First place a plate of seasoned flour, next 1 beaten egg in a bowl and lastly, a plate of breadcrumbs next to it.
5) Coat the croquette with flour on all sides…
Dip it in the egg to make it wet all over…
Then coat it with the breadcrumbs…
Gently press the breadcrumbs into it so that you get a nice crispy layer when it is fried. I used a combination of regular and Panko breadcrumbs.
6) Arrange them back on the plate and keep it in the fridge for 30 minutes. You can also freeze these and fry them later.
7) Heat oil in a deep pan. I don’t really deep fry it, but fill it half with oil. The oil must be hot when you release the croquettes otherwise the breading may come off. I keep the heat at medium high and fry each side for 30 seconds to 45 seconds or until they are golden brown.
8) Keep on a paper towel for a few seconds to soak the excess oil..
and serve with ketchup or your favorite chutney. This recipe makes 6 large meat stuffed potato croquettes.
- Large potatoes: 4
- Cooked ground turkey (or any other meat): 1 cup
- Breadcrumbs (preferably Panko): 1½ cups
- Flour: ½ cup
- Egg: 1
- Salt to taste
- Pepper to taste
- Oil for frying
- Boil the potatoes until they are soft. Peel and mash them to a smooth consistency.
- Take a fist size amount of mashed potatoes, make a ball and then flatten it a bit. Place 1 - 2 tbsp stuffing in the depression.
- Close and seal it and shape it like a disk. Arrange all the croquettes in a plate in a similar manner.
- Season the flour with salt and pepper. Coat the croquette with the flour on all sides, dip it in a bowl of beaten egg and then coat it with breadcrumbs.
- Refrigerate for half an hour. Heat oil and fry the croquettes on medium high till golden brown.
- Serve hot with ketchup or any chutney.
