We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
As a side dish or as a main course with a mesclun salad, the potato croquettes with Saint-nectaire cheese are delicious.
Ingredients for 4 persons
- 5 strands of chive
- 2 whole eggs
- 70 g of Saint-Nectaire
- 600 g leftover mash
- Espelette pepper (to taste)
- 8 tbsp. tablespoon flour
- 6 tbsp. breadcrumbs
- 2 tbsp. of sunflower oil
- 15g butter
- Salt, freshly ground pepper
Potato croquettes with Saint-Nectaire
- Wash and chop the chives.
- Separate the whites from the yolks.
- Slice the cheese, peel it and dice it.
- In the mash, stir in the egg yolks, chopped chives, chili, cheese, 3 tbsp. tablespoons of flour.
- Season and mix well.
- Shape mashed patties in the palm of your hand.
- In 3 different plates, place the remaining flour, lightly beaten egg whites and breadcrumbs. Successively roll the pancakes.
- In a frying pan, heat the oil and butter, place the patties there, cook until they are crispy.
- Keep warm when entering the oven.
Serve with a mixed salad.
Chef's B.A.BA
Make a good homemade mash:
- Peel large, firm apples, cut them into pieces and cook them in cold salted water until they crumble a bit. Drain and mash them in a vegetable mill (especially not in a blender, which would give the mash an elastic and sticky texture).
- Heat the mash over low heat, add butter (75 g for 750 g of flesh), mix with a wooden spatula and relax with a little milk (or cream, meat juice, etc.) in order to obtain the desired consistency.
- Garnish with salt, pepper, garlic, grated nutmeg or others as desired.
Based on this recipe, leftover mash can be accommodated differently by varying a few ingredients: ham,
parsley, emmental, mimolette, onion, garlic, leftover meat or fish ...
Recipe: A. Beauvais, Photo: F. Hamel
