Creole potato and meat croquettes
Ingredients
A pack of Creole potato Andean Traditions
Ground paprika Andean Traditions
Ground oregano Andean traditions
Two eggs
Half a kilo of ground beef
White Flour Flower
Flour for apanar (breadcrumbs)
Salt to taste
JP products in this recipe
Preparation
Cook Creole potatoes Andean Traditions peeled with salt to taste and enough water.
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In a nonstick skillet, fry the meat with the Andean Traditions, the ground paprika and the ground oregano with a little El Conquistador oil.
When the potato boils remove the water and crush the potato until you get a mashed potato.
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To the mash of dad add the ground beef stir fried with Andean Traditions, you can add grated if you wish.
Stir very well and form sticks with this mixture.
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In a separate bowl, beat the egg, in another the sifted flour (as a tip we suggest adding a bit of Black pepper Andean Traditions to give it more flavor) and in another the breadcrumbs or flour.
Pass each of the sticks through these mixtures in order, first the egg, then the white flour, again in egg and finally in the breadcrumbs.
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Fry in enough oil (should cover the sticks).
Serve hot and enjoy!
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