Bring water to a boil and add the U.S. dehydrated potato flakes. Simmer for 14-16 mins until they are completely cooked through.
Drain the water and mash well. Put the mixture back into the saucepan over low heat and cook for 1-2 mins, stirring constantly to remove excess moisture.
Add all the remaining ingredients, divide the mixture into 12 equal balls and roll each one into a short sausage shape. Chill for 10 mins in the freezer.
Mix roasted sesame seeds with the breadcrumbs.
Put the flour, beaten eggs, and breadcrumbs into three separate bowls. Roll the croquettes in the flour, followed by the beaten egg, then roll it in the breadcrumbs.
Deep fry the croquettes at 180°C for 2-3 minutes.
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