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The ingredients needed to cook Potato & Corn Cream Croquettes:
- Provide 2 to 3 Potatoes (baking type recommended)
- Take 130 grams Corn kernels (canned or frozen)
- Use 1 1/2 tbsp Flour
- Get 100 ml Milk
- Take 1 tbsp ◎ Butter
- Get 1 tsp ◎ Soup stock granules
- You need 1/4 tsp ◎ Salt
- Prepare 1 dash ◎ White pepper
- Get 1 Flour, eggs, panko
- You need 1 Oil for deep frying
Steps to make Potato & Corn Cream Croquettes:
- Put the flour in a heatproof bowl. Add the milk little by little, stirring constantly so no lumps form.
- Microwave without covering it for 90 seconds at 500 W. Add the ◎ ingredients and mix well. The béchamel sauce is done.
- Wash the potatoes and wrap them, unpeeled, with plastic wrap. Microwave for 5 minutes. When a toothpick goes through them easily, they're done. Peel while still hot, and mash up with a fork.
- Mix the potatoes and béchamel sauce with the corn kernels (drain beforehand if using canned).
- Form into oval patties. If you divide the mixture into 8 portions, I think they'll turn out to be the perfect size, but you can vary this to your liking.
- Coat the patties with flour, beaten egg and panko in that order.
- Deep fry.
- Done! These are flavored very well, so try them out first without added sauce to begin.
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