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Food
Potato Croquettes

To rice cooked potatoes, we used the shredding blade on the food processor. We also used a pinch of onion powder instead of the onion juice. You could also add half a minced onion to the potato mixture.

4 to 6 small boiling potatoes
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon celery salt
Fg (few grains) cayenne
Few drops onion juice
1 teaspoon finely chopped parsley
2 eggs
1 cup bread crumbs

Peel potatoes. Boil about 20 minutes or until tender. Drain and let dry. Sprinkle potatoes with salt and force them through a strainer into a dish to create 2 cups of hot, riced potatoes. Put riced potatoes in a large bowl and add butter, salt, spices, onion juice and parsley, in order given and beat thoroughly.

Beat eggs in a shallow bowl. Place bread crumbs on a plate. Shape potato mixture into croquettes, dip in eggs, then dip in crumbs. Fry one minute in hot deep fat and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to form a smooth ball by rolling one round in hands. Then press flat on board until of desired shape, about 3 inches long and 1 1/2 inches wide.

Thursday, May 09, 2002

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