Time: 4 hours 45 minutes
Complexity: average
Servings: 8

These crispy potato balls are filled with a thin beef gravy, which is placed frozen inside the croquettes and melts when fried. The result is a very filling and delicious side dish or appetizer.

Ingredients:

• 3/4 cup ready beef gravy
• 800 g potatoes, peeled and coarsely chopped
• 3 tbsp (40 g) butter
• 1/4 cup heavy cream
• 1 cup flour
• 2 large eggs
• 3 cups breadcrumbs
• Vegetable oil for frying
• Special equipment: ice cube tray and deep-fry thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, butter, cream, flour, eggs, breadcrumbs

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Preparation:

Step 1
• Pour the sauce into 8 ice cube trays (silicone molds are easiest to remove frozen cubes from). Freeze until firm, at least 3 hours or overnight. Line a baking sheet with parchment paper.
Step 2
• For mashed potatoes: Place the potatoes in a medium saucepan, cover with cold water, and season with salt. Bring the water to a simmer and cook for 10-15 minutes, until the potatoes are tender. Drain and mash the potatoes or press them through a masher while still hot. Add the butter and cream; mix until smooth. Season with salt and pepper. Form the mashed potatoes into 8 balls and place them on the prepared baking sheet. Freeze until firm, about 30 minutes.
Step 3
• Remove the frozen beef gravy cubes from the pan. Flatten the mashed potato balls in your palms and press a cube of gravy into the center. Press the potatoes around the filling, completely enclosing them, and form another ball. Repeat with the remaining gravy and potatoes.
Step 4
• Spread an even layer of flour in a shallow bowl. Crack the eggs into another shallow bowl and whisk with a pinch of salt. Place the breadcrumbs in a third bowl. Dredge each ball in flour, then in the egg, then in the breadcrumbs. Return them to the baking sheet and refrigerate for about 15 minutes until firm while you heat the oil.
Step 5
• Heat a 5cm (2in) layer of oil in a cast iron skillet to 160°C (328°F). Fry the croquettes in two batches until richly golden brown, about 7 minutes each, allowing the oil to return to the original temperature between batches. Pat dry with paper towels. Season with salt and serve hot.

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