Panko-crusted mozzarella croquettes with red Mexican salsa
You have to try these! These panko-crusted mozzarella croquettes are a true poetry of flavors. The stringy cheese, coated in a crispy breadcrumb coating and dipped in Mexican salsa, is perfect for evening gatherings.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
15 min
Difficulty level
EASY
INGREDIENTS
- 100 gr House of Asia panko breadcrumbs
- 1 can Mexican Red Salsa Casa de Mexico
- 500 g peeled potatoes
- 100 g mozzarella cheese, cut into small cubes
- 2 eggs
- 1/2 teaspoon nutmeg
- 6 tablespoons of wheat flour
- 3-4 tablespoons of oil for frying
- 2 tablespoons chopped chives
- A few sprigs of coriander
- Salt and pepper to taste
A METHOD OF PREPARING
- Boil the potatoes in salted water. Drain thoroughly, press through a ricer, and let cool slightly. Then transfer to a bowl. Add the egg, 2 tablespoons of flour, nutmeg, salt, pepper, chives, and mozzarella. Knead the mixture into a smooth dough. Divide into equal portions, then shape into balls or cylinders.
- Coat the prepared croquettes in flour, then in beaten egg, and finally in panko and fry until golden brown.
- Serve the finished dish with Mexican salsa and cilantro.
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