Croquette with seasonal vegetables Snacks,Japan price supplier

product details

Origin:

Croquette with seasonal vegetables
Type of Food Creative Japanese

Croquette with seasonal vegetables

Type of Food
Creative Japanese

Cooking time
45 mins

Restaurant
Chisoya Dai

Ingredients (for 1 person)

<Croquette Ingredients>

<White Sauce Ingredients>

Potatoes (Mayqueen)
2
Milk
1 L(4 1/6cup)

Clams
2 or 3
Weak flour
250 g(8 3/4oz)

Corn
As required
unsalted butter
250 g(8 3/4oz)

asparagus
1 stick
Fresh cream
200 cc (0.85cup)

Prawns
3
Salt & pepper
Pinch

Mini tomato
1

<Sauce Ingredients>

Shredded cheese
(Mozzarella cheese)
7 g(1/4oz)
Butter, ketchup,
Worcestershire sauce
suitable amount

Salt & pepper
Pinch

Egg
1

Flour, breadcrumbs,
salad oil
As required

White sauce
As required

Method

<Preparation>
Soak clams in water to remove salt.
Boil the corn, prawns, clams, and asparagus, and chop finely.
Boil the potatoes and mash them.

<Make the white sauce>
A: Melt the butter in a suitable saucepan and add weak flour a little bit at a time. Stir while heating for 20 to 30 minutes so that the mixture does not burn.
Add milk and fresh cream to a separate saucepan and heat to about 70 (160 ). Combine with A and flavour with salt and pepper.

Spread some mashed potato out on your hand. Add white sauce, shredded cheese, clams, prawns, asparagus and corn, and wrap inside the potato to make a croquette.

Dip the potato croquette in flour, beaten egg and breadcrumbs in order, and deep fry in oil heated to 180 (355 ). The white sauce and cheese inside the potato croquette will try to escape when heated so it is a good idea to make some holes in a few places with a skewer when heat has penetrated about half way into the croquette. *

<Make the sauce>
Add butter and ketchup to Worcestershire sauce and heat appropriately in a saucepan, mixing the ingredients together.

Arrange the croquettes colourfully and garnish with mini tomatoes to finish.

One Point

* If small holes are made in a few places with a skewer, etc, the croquette loses its shape less easily.

Type: Fruit & Vegetable Snacks

	<Preparation> Soak clams in water to remove salt. Boil the corn, prawns, clams, and asparagus, and chop finely. Boil the potatoes and mash them.

	<Make the white sauce> A: Melt the butter in a suitable saucepan and add weak flour a little bit at a time. Stir while heating for 20 to 30 minutes so that the mixture does not burn. Add milk and fresh cream to a separate saucepan and heat to about 70 (160 ). Combine with A and flavour with salt and pepper.

	Spread some mashed potato out on your hand. Add white sauce, shredded cheese, clams, prawns, asparagus and corn, and wrap inside the potato to make a croquette.

	Dip the potato croquette in flour, beaten egg and breadcrumbs in order, and deep fry in oil heated to 180 (355 ). The white sauce and cheese inside the potato croquette will try to escape when heated so it is a good idea to make some holes in a few places with a skewer when heat has penetrated about half way into the croquette. *

	<Make the sauce> Add butter and ketchup to Worcestershire sauce and heat appropriately in a saucepan, mixing the ingredients together.

	Arrange the croquettes colourfully and garnish with mini tomatoes to finish.