User Manual

Starters and side dishes 21
MASH:
CHILLING TIME: 2 HOURS
500 g new potatoes, floury
Salt
1 egg
Nutmeg
30 g butter
30 g grated cheese
Parsley
COATING:
100 g flour
2 eggs
100 g panko flour
CROQUETTES:
1 l vegetable oil
Barbecue sauce
Per serving
492 kcal, 45 g carbs, 30 g fat,
11 g protein
PREPARATION
1. Wash the potatoes. Place in a pan, cover with salted
water and bring to the boil at setting 9. Then cook for
approx. 20 minutes at setting 4 or lower with the lid on
until the potatoes are done.
2. Then peel the potatoes and press through a strainer.
3. Separate the egg. Season the mash to taste with egg
yolk, nutmeg, butter, cheese, salt and parsley. Cover and
leave to cool in the refrigerator for 2 hours.
4. Then shape into balls in the size you require.
Whisk 2 eggs in a bowl. First turn the balls lightly
in flour, and then in egg and panko flour.
5. Heat 1 l oil in a pan at setting 9 for approx. 5 minutes.
When the oil is hot enough, add half of the croquettes
and deep-fry for approx. 2 minutes until golden brown.
Leave to drain on kitchen towel. Deep-fry the rest of the
croquettes the same way.
6. Serve the croquettes with barbecue sauce.
Tip:
You can check the temperature of the oil with a wooden
spoon. The right temperature has been reached when
you dip the wooden spoon into the oil and little bubbles
rise up.