How To make Egg Croquettes
8 ea Hard-cooked eggs; chilled
-and peeled 1 cn (4-oz.) Mushroom stems and
-pieces, drained 1/2 ts Salt
1/4 ts Pepper
3 T Butter
3 T All-purpose flour
1 1/2 c Milk
1 ea (additional) raw egg
1/4 c (additional) milk
1 1/2 c Fine bread or cracker crumbs
x Vegetable oil for deep -frying 1 T Parsley, finely chopped
Chop the eggs and mushrooms until they are the consistency of coarse corn meal. Add the salt and pepper and mix well.
Melt the butter in a saucepan over low heat; stir in the flour. When the mixture is smooth and free of lumps, add the milk and continue to cook over very low heat, stirring constantly, until the mixture is thick and creamy.
Add 1/2 cup of the thick cream sauce to the chopped eggs and mushrooms. Reserve the rest of the cream sauce until later. Mix the eggs, mushrooms and cream sauce together well and spread over the bottom of a flat pan. Place in the coldest part of the refrigerator for 1 hour to become firm and solid.
When chilled and firm, form the mixture into balls about the size of an egg. Beat the additional raw egg until frothy, add the additional milk; mix well. Dip each ball into the egg-milk mixture and then roll in the bread or cracker crumbs until completely covered.
Place the croquettes in the hot oil (375 degrees F.) and fry until they are a golden brown. Remove from the oil and place on a paper towel to drain.
Reheat the remainder of the cream sauce over slowly boiling water in a double boiler. Serve the croquettes with a portion of the hot cream sauce. Sprinkle with the minced parsley for added flavor and color. Serves 4.
From: "The Fabulous Egg Cookbook" by Jeffrey Feinman (sorry, no ISBN listed; Published 1979, Ventura Associates, Inc., 200 Madison Avenue, New York 10016.)
From : Iris Grayson
How To make Egg Croquettes's Videos
Potato & Egg Croquettes Recipe || Ramadan Recipe || Iftar Special by TICKLETHOSETASTEBUDS
Golden and crispy on the outside and soft in the centre, these Potato & Egg Croquettes are mildly spiced and full of flavour. It’s a perfect appetizer, kid-friendly snack and is freezer-friendly too.
List of Ingredients
- 3 potatoes (peeled and cut in cubes)
- 3 Eggs (boiled and mashed)
- 2 tbsp Cream cheese or Mayonnaise
- 1 1/2 tsp Salt
- 1 1/2 tsp Black Pepper
- 1 tsp Red Chili flakes
- 1/2 tbsp Green chillies (finely chopped)
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Dried Oregano
- 1 Tbsp Fresh Cilantro (chopped)
For Breading
- 1 cup Plain Flour
- 3 cups Cheese savouries or crackers or breadcrumbs
- 2 eggs (whisked)
- Oil for frying
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Egg Croquettes | Healthy Recipes with Nutralite Mayo | Sanjeev Kapoor Khazana
How does one make healthy food their child's best friend? This is a question every mom has asked me. So, presenting to you the first video in my new series 'Healthy Recipes with Nutralite Mayo'.
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EGG CROQUETTES | Egg Kabab | Egg Cutlets || अंडा कबाब रेसिपी | Piyush Moolchandani
Egg kabab is a very popular snack made with boiled eggs. A very different way of making by grating eggs and make a dough by mixing all the ingredients.
A very easy and tasty starter for all the parties since the taste is so amazing that everyone especially kids will surely love it.
Do try this recipe at home and enjoy this magical taste from this unique recipe.
INGREDIENTS:
Chopped mint- 2tbsp
Chopped coriander - 2tbsp
Boiled eggs - 4
Ginger garlic paste- 2tbsp
Besan(gram flour) - 1 cup
Spring onions chopped- 2tbsp
Green chilies - 1tbsp
Salt to taste
Chaat masala- 1tsp
Ajwain-1tsp
Red chili powder-1tbsp
Black pepper powder-1tsp
Jeera powder-1tsp
METHOD
Great the eggs in a bowl. add all the ingredients except gram flour and mix really well. Now add gram flour gradually and mix to avoid lumps. Add a splash of water for better binding. Now take 2 spoons and grease them with oil. Take a mixture with a spoon and pass it to another spoon by making it in a cylindrical shape. And press it gently to make it tight so that it doesn't splatter when you fry it. do this step 3-4 times to make it nice and tight. Do the same steps to make others. Now place these on a plate and freeze it for half an hour. Now take a pot and deep fry until golden brown. Serve it hot with green chutney or ketchup.
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