You are|Are|Again} looking for inspiration recipes non-fried potato croquettes with cheese and butter that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious non-fried potato croquettes with cheese and butter should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of non-fried potato croquettes with cheese and butter, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare non-fried potato croquettes with cheese and butter delicious home, because as long as you know the trick, this dish is could become treat special.

Ingredients and seasonings required in make

1. Prepare [For coating:]
2. Use 200 ml Panko
3. Prepare 2 tbsp Vegetable oil
4. Take 3 Potatoes
5. Take 1 tbsp Butter
6. Use 5 to 6 shakes ● Salt and pepper
7. Prepare 1 tsp ● Soup stock granules
8. Use 60 grams Cream cheese (chopped into smaller cubes)

Drain the water, mash them and allow them to cool completely. If you use leftover mash, just add it to a large bowl and add the ham, cheeses, salt and pepper and spring onion chopped finely. Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper. Mix well with a wooden spoon.

Instructions to cook Non-fried Potato Croquettes with Cheese and Butter:

1. Cut potatoes into bite-sized pieces. Put into heatproof container with a little water and cover with plastic wrap. Microwave (if your microwave has settings, select something like "prepping root vegetables"). Combine with butter while hot. Mash and mix well.
2. Add ● ingredients to the mixture in Step 1 and season. (Adjust the taste to your liking.)
3. Chop each cube of foil-wrapped cream cheese into fours.
4. Form potatoes from Step 2 into 11 to 12 small balls. Bury cubes of cheese in their centers and shape.
5. Combine ingredients for coating in heatproof container used in Step 1. Preheat oven to 210°C. ※Also refer to Step 8.
6. Coat the potato balls from Step 4 with the coating mixture. (Scoop the mixture with one hand, place the balls on top, and coat as if making onigiri.) Line oven-proof plates with baking paper.
7. Bake in a preheated oven for 13 to 15 minutes and it's done. ※It won't be undercooked even if the coating isn't golden brown because the filling is already cooked.
8. [If you prefer the panko golden brown] Dry-fry until browned and mix in some vegetable oil if you want to give your croquettes some extra toasted crispiness.
9. Done and ready to serve!

Season generously with salt, white pepper and nutmeg. The mixture must be fairly dry or the croquettes will burst during frying. Place the flour, beaten egg and breadcrumbs in three separate trays or bowls. Prepare the mashed potatoes: Place the potatoes in a large pot and fill it with cold water. Drain the potatoes and add them to a large bowl.

how is this? Easy isn’t it? That’s the make non-fried potato croquettes with cheese and butter that you do at home. Hope it’s useful and good luck!