Potato croquettes

Name: Potato croquettes
Yield: Serves 5–6 (about 16 croquettes)
Cuisine: Tunisian
Ingredients: 1 large onion, peeled and finely chopped; 2 tbsp finely chopped flat leaf parsley leaves; 100 g (3½ oz) minced beef; vegetable oil, for deep frying; 5–6 tbsp breadcrumbs, for coating; 2 eggs, hard boiled, cut into eighths; 2 eggs, beaten; lemon juice, to taste; 1 tsp turmeric; 600 g (1 lb 1 oz) potatoes, peeled and boiled; salt and ground black pepper, to taste

Banatages

Preparation info

Serves
5–6
(about 16 croquettes)

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

These tempting croquettes have just a hint of North Africa in them thanks to the turmeric, although this can be replaced with garlic for more punch. Frying is typical of Jewish-Tunisian cuisine, but you can offset the oiliness by serving the croquettes with a fresh green salad.

Ingredients

vegetable oil, for deep frying
100 g (3½ oz) minced beef
2

Africa
Tunisia
La Goulette
Starter
North Africa
Mediterranean

Method

Heat a little vegetable oil in a frying pan. Lightly fry the minced beef over a medium heat, along with the parsley, onion, salt and pepper, then cover with water. Simmer hard until the water has evaporated. Remove from the heat and set aside.
Mash the potatoes, season with salt, pepper, turmeric and lemon juice, and stir in half the beaten egg. Mix well.