My Daily Recipes

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, baked potato croquettes with pumkin/carrot/tomato soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Baked potato croquettes with pumkin/carrot/tomato soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Baked potato croquettes with pumkin/carrot/tomato soup is something which I’ve loved my whole life.

Easy Potato Pancakes - Polish Placki Ziemniaczane. My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish. Mashed potato, stuffed with cheese, coated with breadcrumbs and I like to bake these croquettes because it means you can cook more of them at once, and also prevents that splattery mess you can get with frying foods. Spiced Pumpkin, Carrot & Sweet Potato Soup.

To get started with this recipe, we have to prepare a few components. You can have baked potato croquettes with pumkin/carrot/tomato soup using 21 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Baked potato croquettes with pumkin/carrot/tomato soup:

1. Get 1 kg irish potatoes
2. Prepare 1 table spoon butter
3. Get 1 large onion
4. Take 1/2 tablespoon tumeric
5. Make ready to taste Salt
6. Prepare Cooking oil
7. Prepare I bunch dhania
8. Prepare Pumkin/carrot/tomato soup
9. Take 2 cups pumkin puree
10. Take 1 cup tomato puree
11. Make ready 1/2 cup grated carrots
12. Get 1 large onion
13. Get 100 gms chicken pieces
14. Take 1 tablespoon ginger/ garlic paste
15. Get 1 knorr chicken cube
16. Prepare I teaspoon tumeric
17. Get 1/2 tablespoon tomato paate
18. Prepare 1 cup milk/cream
19. Make ready Cooking oil
20. Take to taste Salt
21. Prepare 1 teaspoon rosemery leaves

Korokke (Japanese Potato & Meat Croquettes) are mashed potato cakes that are coated with panko and deep fried. With a golden crispy crust and creamy succulent interior, Korokke is a well-loved food in Japan! Mix until it has a creamy texture. Mix pumpkin seed/almond mixture in a bowl with brown rice, carrots and seasonings.

Steps to make Baked potato croquettes with pumkin/carrot/tomato soup:

1. Peel, wash and boil the potatoes. Then drain the excess water after boiling
2. Fry the onions till well cooked
3. Add in the butter, salt and tumeric
4. Add in the dhania
5. Add in the potatoes bit by bit as you stir
6. Stir till well mixed then mash
7. Let them cool the roll into desired shapes and arrange on a greased oven tray
8. Apply melted butter on top
9. Bake until browned and crispy
10. For the soup. Prepare the ingredients
11. In a pan fry the chicken pieces in a little oil till well browned and set them aside
12. Fry the onions
13. Add in the tomato puree and ginger/garlic paste. Stir, cover and let it simmer
14. Add in the tomato paste, salt, tumeric, chicken cube and rosemery
15. Add in the grated carrots and browned chicken
16. Add in the pumkin puree bit by bit while stirring
17. Add in the milk and keep stirring till a desired consitency is achieved
18. Cover and allow it to simmer for a few mins

Mix until it has a creamy texture. Mix pumpkin seed/almond mixture in a bowl with brown rice, carrots and seasonings. These Loaded Baked Potato Croquettes are full of fluffy Idahoan Signature™ Russets Mashed Potatoes, gooey cheese, salty bacon, and coated with crispy panko. A surprisingly easy, yet impressive appetizer for any occasion! Thanks to Idahoan for sponsoring today's post.

So that is going to wrap it up for this special food baked potato croquettes with pumkin/carrot/tomato soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!