Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, baked potato croquettes with pumkin/carrot/tomato soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Baked potato croquettes with pumkin/carrot/tomato soup is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Baked potato croquettes with pumkin/carrot/tomato soup is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook baked potato croquettes with pumkin/carrot/tomato soup using 21 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Baked potato croquettes with pumkin/carrot/tomato soup:
- Make ready 1 kg irish potatoes
- Prepare 1 table spoon butter
- Prepare 1 large onion
- Make ready 1/2 tablespoon tumeric
- Get to taste Salt
- Make ready Cooking oil
- Prepare I bunch dhania
- Prepare Pumkin/carrot/tomato soup
- Make ready 2 cups pumkin puree
- Make ready 1 cup tomato puree
- Make ready 1/2 cup grated carrots
- Take 1 large onion
- Get 100 gms chicken pieces
- Make ready 1 tablespoon ginger/ garlic paste
- Prepare 1 knorr chicken cube
- Prepare I teaspoon tumeric
- Take 1/2 tablespoon tomato paate
- Prepare 1 cup milk/cream
- Get Cooking oil
- Prepare to taste Salt
- Prepare 1 teaspoon rosemery leaves
Chill and then shape using an ice cream scoop. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish. Mashed potato, stuffed with cheese, coated with breadcrumbs and baked until the cheese melts in the middle.
Instructions to make Baked potato croquettes with pumkin/carrot/tomato soup:
- Peel, wash and boil the potatoes. Then drain the excess water after boiling
- Fry the onions till well cooked
- Add in the butter, salt and tumeric
- Add in the dhania
- Add in the potatoes bit by bit as you stir
- Stir till well mixed then mash
- Let them cool the roll into desired shapes and arrange on a greased oven tray
- Apply melted butter on top
- Bake until browned and crispy
- For the soup. Prepare the ingredients
- In a pan fry the chicken pieces in a little oil till well browned and set them aside
- Fry the onions
- Add in the tomato puree and ginger/garlic paste. Stir, cover and let it simmer
- Add in the tomato paste, salt, tumeric, chicken cube and rosemery
- Add in the grated carrots and browned chicken
- Add in the pumkin puree bit by bit while stirring
- Add in the milk and keep stirring till a desired consitency is achieved
- Cover and allow it to simmer for a few mins
My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish. 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! Drain and mash thoroughly, preferably with a ricer.
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