Cook the peeled potatoes, mash in the passe-vite and season

with herbs.

Separate the yolks of the egg-white. Add the egg yolk and flour

to the puree (the dough should not stick).

With game dishes: replace the flower with chestnut flour.

Make rolls of 3 cm long, roll first through egg-white and then

through breadcrumbs. Set away in the cold.

Fry the croquettes in a deep fryer at 180°C until they are

golden brown.

Potato croquettes

potatoes

eggs

smooth flour or chestnut flour

bread crumbs

salt and pepper

A Recipe Guide For The Amateur Chef Belgian Cuisine

Potato croquettes

Cook the peeled potatoes, mash in the passe-vite and

season with herbs.

Separate the yolks of the egg-white. Add the egg yolk

and flour to the puree (the dough should not stick).

With game dishes: replace the flower with chestnut

flour.

Make rolls of 3 cm long, roll first through egg-white

and then through breadcrumbs. Set away in the cold.

Fry the croquettes in a deep fryer at 180°C until they

are golden brown.

potatoes

eggs

smooth flour or chestnut flour

bread crumbs

salt and pepper

a recipe guide for the amateur chef Belgian Cuisine