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RECIPE CORNER


Main/Side Dishes  
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Main/Side Dishes
Jalapeno Cheese Stuffed Croquettes
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2 tbspMilk30 ml
3 tbspAll-purpose Flour45 ml
1 tsp Green Onions, thinly sliced5 ml
2Egg yolks, beaten2
4 cupsMashed Potatoes1000 ml
1 1/2 cupsBread Crumbs375 ml
1/2 tspSalt2 ml
1/2 tspPepper2 ml
3/4 cupParmesean Cheese180 ml
1Egg, beaten1
3/4 cupChopped Jalapeno peppers (sliced jar type) 180 ml
2 1/2 cupsCooking oil, enough to fill pan 625 ml




Directions
Place your mashed potatoes in an large bowl. Add the milk, salt, pepper, chopped onion, beaten egg yolks and flour. Mix together. Put mixture in fridge and chill it until you can shape balls.

You can use an ice cream scoop to portion each croquette. Flatten each croquette to about 2 cm in width and add a tsp to 1/2 tbsp of jalapeno peppers and a sprinkle of Parmesan cheese. Form the croquette around the jalapeno peppers into a small ball.

Dip each ball in the beaten egg, then roll through mixed bread crumbs and Parmesan. Fry each croquette in shallow oil until brown on all sides.

Make sure and cook in small batches, giving each croquette at least 5 cm of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.




This potato recipe is brought to you courtesy of Trudy Megeney.

 
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