Stuffed Potato Croquettes - BeeaaB - MyBeeaaB

Pour a tablespoon of olive oil into the pan and put over gentle heat. Slowly heat 60 grams of raw onion, add a little golden to the yellow (1 g) then add carrots (20 g) and pepper (60 grams) and 60 grams. Add a little salt (1 g) and pepper (1 g) and thyme powder (1 g) and nutmeg (1 g). Next, dilute the tomato paste (10 grams) with a small amount of warm water and add to the ingredients with a jub (1) and allow the lid to cook for 10 minutes. We must be careful that the water is completely dried at the end.

Raw potatoes (525 grams) boil and then crush with good meat to soften like a dough. Bake 2 raw eggs in a bowl and add a little and add to the potatoes. Add the flour (2 pcs) and parsley (1 pm) and salt (2 g) and pepper (2 g) to the dough and mix well to make it uniform. Tip: Some types of breadcrumbs have spices, so be careful before adding salt and pepper. We wet the hand slightly from the mixture we have made to the size of a tablespoon of the palm, spread slightly and put a small spoonful of the vegetable mixture in the middle of the potato. Then rolle it in breadcrumbs (5 AH) to completely impregnate. Pour oil in a small container that has 2 to 3 crackers (it is best for the crackers to be immersed in the oil when frying) and over medium heat. Well oil (oil heat should be so that the crackers do not need to be too much in the oil and absorb too much oil), throw 2 to 3 ready -made crackers into it as soon as they are golden, remove the extra cracked oil with a clean napkin and cut into the pan.