2 tablespoons chives, finely chopped
Freshly ground pepper
Nutmeg
2 tablespoons vegetable oil
50 g bread crumbs
1.
Boil the potato cubes in salted water for 15 minutes until ready. Drain
the potatoes and mash them finely with a potato masher or a ricer. Allow
the mashed potatoes to cool.
2.
Add the egg yolk, cheese, flour and chives to the potato puree and mix
well. Season to taste with salt, pepper and nutmeg.
3.
Set the halogen oven to 446
°F
. Mix the oil and the bread crumbs and
keep stirring until the mixture becomes loose and crumbly again.
4.
Shape the potato puree into 12 croquettes and roll them through the
bread crumbs until they are completely coated.
5.
Put six croquettes in a fryer basket and place the basket into the halogen
oven. Set the timer to 5-8 minutes and fry the potato croquettes until
they are crispy brown. Then fry the rest of the croquettes.
Tips
-
If you wet your hands slightly before shaping the croquettes, the puree
forms easily into smooth croquettes.
-
Double the croquette recipe and freeze half of the prepared unfried
croquettes for another time.
R
ö
sti
Appetizer - 4 portions
10 m 15 minutes airfryer
250 g waxy potatoes, peeled
1 tablespoon chives, finely chopped
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoon sour cream
100 g smoked salmon
1.
Preheat the halogen oven to 392
°F
. Coarsely grate the potatoes into a
bowl and add three-quarters of the chives and salt and pepper to taste.
Mix well.
