Potato Croquettes
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
696
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram potatoes (floury)
- 2 egg yolks
- 100 grams grated Parmesan
- 50 grams butter
- 2 Tbsps sherry
- 1 tsp spicy Mustard
- 1 Tbsp chopped parsley
- salt
- peppers
- Nutmeg (ground)
- 1 egg
- 1 Tbsp milk
- 6 Tbsps Pastry flour (as needed)
- 8 Tbsps breadcrumbs
- vegetable oil (for frying)
- Pastry flour (for work surface)
Preparation steps
1.
Peel the potatoes and boil in salted water for about 30 minutes. Drain well, press through a ricer and let cool slightly.
2.
Mix the potatoes with the egg yolks, butter, salt and pepper. Add the parmesan, nutmeg, sherry, mustard and parsley and mix well. Add flour if needed to keep the dough together. Then form the dough into walnut-sized balls with floured hands.
3.
Roll the balls in more flour, dip in beaten egg and coat with breadcrumbs. Fry on all sides in hot oil for 4-5 minutes until golden brown. Drain on paper towels and serve.
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