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Several things can affect the taste quality of non-fried potato croquettes with cheese and butter, start from the type of ingredients, then selection of fresh and good ingredients until how to make and serve. No need dizzy guys if want prepare non-fried potato croquettes with cheese and butter good as long as you know the trick then this dish is able be a treat that is very special.

Ingredients and seasonings required for prepare

1. Use [For coating:]
2. Prepare 200 ml Panko
3. Use 2 tbsp Vegetable oil
4. Use 3 Potatoes
5. Prepare 1 tbsp Butter
6. Use 5 to 6 shakes ● Salt and pepper
7. Prepare 1 tsp ● Soup stock granules
8. Take 60 grams Cream cheese (chopped into smaller cubes)

Keep in mind you want these to be stiffer than normal mashed potatoes! In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs. Working with one croquette at a time, gently roll in the flour, then dip in the egg mixture, then roll in the breadcrumbs to evenly coat.

How to make Non-fried Potato Croquettes with Cheese and Butter:

1. Cut potatoes into bite-sized pieces. Put into heatproof container with a little water and cover with plastic wrap. Microwave (if your microwave has settings, select something like "prepping root vegetables"). Combine with butter while hot. Mash and mix well.
2. Add ● ingredients to the mixture in Step 1 and season. (Adjust the taste to your liking.)
3. Chop each cube of foil-wrapped cream cheese into fours.
4. Form potatoes from Step 2 into 11 to 12 small balls. Bury cubes of cheese in their centers and shape.
5. Combine ingredients for coating in heatproof container used in Step 1. Preheat oven to 210°C. ※Also refer to Step 8.
6. Coat the potato balls from Step 4 with the coating mixture. (Scoop the mixture with one hand, place the balls on top, and coat as if making onigiri.) Line oven-proof plates with baking paper.
7. Bake in a preheated oven for 13 to 15 minutes and it's done. ※It won't be undercooked even if the coating isn't golden brown because the filling is already cooked.
8. [If you prefer the panko golden brown] Dry-fry until browned and mix in some vegetable oil if you want to give your croquettes some extra toasted crispiness.
9. Done and ready to serve!

Place the flour, beaten egg and breadcrumbs in three separate trays or bowls. Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then. To make the croquettes, peel and cut the potatoes into cubes. Drain the water, mash them and allow them to cool completely. Mix well with a wooden spoon.

how is this? Easy isn’t it? That’s the make non-fried potato croquettes with cheese and butter that you practice at home. Congratulations enjoy