Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, potato croquettes stuffed with cheese and pumpkin seeds. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Potato croquettes stuffed with cheese and pumpkin seeds. #mycookbook, the traditional Algerian recipe is eaten with soup and is ideal as a summer aperitif. Your stuffed potato croquettes must first be dipped in the flour, then in the beaten egg and finally in the breadcrumbs. To serve, place the croquettes on a large lightly greased baking sheet.
Potato croquettes stuffed with cheese and pumpkin seeds is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Potato croquettes stuffed with cheese and pumpkin seeds is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have potato croquettes stuffed with cheese and pumpkin seeds using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Potato croquettes stuffed with cheese and pumpkin seeds:
- Prepare 2 potatoes
- Make ready Salt
- Get 1/2 teaspoon black pepper
- Take 1 teaspoon red pepper
- Take 50 g cheese of your choice
- Make ready 1 tablespoons chopped parsley
- Get 1 pinch nutmeg
- Make ready 1 pinch thyme
- Prepare 4 (1 tablespoons) flour
- Get 4 (1 tablespoons) breadcrumbs
- Take 2 eggs
- Make ready Roasted pumpkin seeds
- Make ready Frying oil
Mashed potato, stuffed with cheese, coated with breadcrumbs and baked until the cheese melts in the middle. I've got a little tip for how to get those croquettes lovely and golden, even though they're baked and not fried. A great way to use up leftover mashed potato!. Some simple but totally addictive cheesy snacks.
Steps to make Potato croquettes stuffed with cheese and pumpkin seeds:
- Cook the potatoes in salted water for 20 minutes, then peel them and mash them with a fork.
- Put the mashed potatoes on a plate and add salt,red pepper, black pepper, a pinch of thyme and nutmeg and chopped parsley once the cold mash forms dumplings stuffed in the center of the cheese,roasted pumpkin seeds.
- Pass them in the flour then in two beaten eggs then in the breadcrumbs and immerse them in an oil bath 2 to 3 minutes so that it takes the golden colour,Drain on paper towels,serve with hot sauce or cheese sauce, and decorate them with the head of the peppers like the shape of a pumpkin..
Very good recipe although next time I will omit the salt as the cheese added a good amount (based on other reviews I used romano and cheddar). Japanese Kabocha pumpkin is called Kabocha Potkin. There is a very big difference between Jap pumpkin and Kabocha Potkin, namely the texture and dryness of the latter. Jap Pumpkin has a high water content and very soft skin. In a skillet over medium-high heat, heat the water.
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