Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, baked potato croquettes with pumkin/carrot/tomato soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Here is how you do that. Great recipe for Baked potato croquettes with pumkin/carrot/tomato soup. #allstarscontest.. Save this recipe and keep it for later. Cool and put through a ricer.
Baked potato croquettes with pumkin/carrot/tomato soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Baked potato croquettes with pumkin/carrot/tomato soup is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook baked potato croquettes with pumkin/carrot/tomato soup using 21 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Baked potato croquettes with pumkin/carrot/tomato soup:
- Get 1 kg irish potatoes
- Take 1 table spoon butter
- Prepare 1 large onion
- Get 1⁄2 tablespoon tumeric
- Make ready to taste Salt
- Prepare Cooking oil
- Get I bunch dhania
- Prepare Pumkin/carrot/tomato soup
- Make ready 2 cups pumkin puree
- Get 1 cup tomato puree
- Get 1⁄2 cup grated carrots
- Make ready 1 large onion
- Make ready 100 gms chicken pieces
- Get 1 tablespoon ginger/ garlic paste
- Prepare 1 knorr chicken cube
- Get I teaspoon tumeric
- Make ready 1⁄2 tablespoon tomato paate
- Make ready 1 cup milk/cream
- Take Cooking oil
- Prepare to taste Salt
- Prepare 1 teaspoon rosemery leaves
My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish. Mashed potato, stuffed with cheese, coated with breadcrumbs and baked until the cheese melts in the middle. I've got a little tip for how to get those croquettes lovely and golden, even though they're baked and not fried. Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper.
Instructions to make Baked potato croquettes with pumkin/carrot/tomato soup:
- Peel, wash and boil the potatoes. Then drain the excess water after boiling
- Fry the onions till well cooked
- Add in the butter, salt and tumeric
- Add in the dhania
- Add in the potatoes bit by bit as you stir
- Stir till well mixed then mash
- Let them cool the roll into desired shapes and arrange on a greased oven tray
- Apply melted butter on top
- Bake until browned and crispy
- For the soup. Prepare the ingredients
- In a pan fry the chicken pieces in a little oil till well browned and set them aside
- Fry the onions
- Add in the tomato puree and ginger/garlic paste. Stir, cover and let it simmer
- Add in the tomato paste, salt, tumeric, chicken cube and rosemery
- Add in the grated carrots and browned chicken
- Add in the pumkin puree bit by bit while stirring
- Add in the milk and keep stirring till a desired consitency is achieved
- Cover and allow it to simmer for a few mins
I've got a little tip for how to get those croquettes lovely and golden, even though they're baked and not fried. Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper. Line a baking sheet with aluminum foil and spray with canola cooking spray. Wash kabocha, cut in half, remove seeds and cut into wedges. Lay kabocha wedges on the prepared baking sheet, lightly drizzle with olive oil and gently season with salt and pepper.
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