Camote, Mozzarella and Ham Croquettes Recipe

Camote, Mozzarella and Ham Croquettes


2 kilos mashed camote (peeled and boiled for 30 mins and mashed)
1/2 kilo diced Spanish ham
2 cups diced mozzarella
4 tablespoon unsalted butter
1 tablespoon minced garlic
½ cup heavy cream
A pinch black pepper
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
Spanish paprika
Chili powder
2 pieces eggs, beaten
Pandesal breadcrumbs
Minced scallions for garnishing
Oil for deep frying

1. Heat butter in low fire and cook garlic for 2 mins. Add ham, black pepper, cream and AJINOMOTO GINISA All Purpose Seasoning Mix. Cook for another 2 mins.
2. Add mixture to the mashed camote. Add mozzarella and mix. Adjust seasoning.
3. Use 1 tablespoon of mixture and roll into balls. Roll them in breadcrumbs. Dip in egg and roll again in breadcrumbs.
4. Refrigerate for 30mins. Heat oil and deep fry croquettes in batches of 5-7 pcs until lightly brown. Drain in paper towels.
5. Garnish with scallions. Season with pinch of chili powder and paprika. Serve.

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