Leather:
300 g potatoes, steamed, peeled, mashed
1 tbsp rice flour
1/2 tsp instant chicken broth
1/4 teaspoon nutmeg
1/4 tsp pepper
1 tsp milk powder
1 teaspoon margarine
Material contents:
1 tablespoon margarine
1/4 onion, finely chopped
1 clove garlic, finely chopped
100 g minced chicken
25 g carrots, cut into small dice
25 g green beans, cut into small dice
1 stalk celery, finely sliced
1/2 teaspoon bouillon powder
1/4 tsp pepper
1/4 tsp salt
1 tbsp flour, dissolved in a little water
30 ml of liquid milk
Coating materials:
1 egg, beaten with a fork for 2 minutes
50 g flour
50 g flour panir
oil for frying
How to make:
1. Contents: Heat margarine. Saute the onion and garlic until fragrant. Enter minced chicken, stir until it changes color. Add carrots, green beans, celery, bouillon powder, pepper powder, and salt. Stir. Pour a solution of flour and milk, stirring until smooth and thickened. Remove and set aside.
2. Skin: Mix all ingredients skin, mix well. Divide into 20 parts.
3. Take one dough piece leather, round shape, flatten. Give 1 teaspoon content material, rounded back.
4. Repeat step 3 until the dough no skin and fill out.
5. Roll the dough has been formed into the flour, dip into beaten eggs, and then dredge in flour panir until the entire surface is covered.
6. Heat oil, fry croquettes mini to medium heat until golden brown.
7. Remove, drain and serve with chili sauce or cayenne pepper.
300 g potatoes, steamed, peeled, mashed
1 tbsp rice flour
1/2 tsp instant chicken broth
1/4 teaspoon nutmeg
1/4 tsp pepper
1 tsp milk powder
1 teaspoon margarine
Material contents:
1 tablespoon margarine
1/4 onion, finely chopped
1 clove garlic, finely chopped
100 g minced chicken
25 g carrots, cut into small dice
25 g green beans, cut into small dice
1 stalk celery, finely sliced
1/2 teaspoon bouillon powder
1/4 tsp pepper
1/4 tsp salt
1 tbsp flour, dissolved in a little water
30 ml of liquid milk
Coating materials:
1 egg, beaten with a fork for 2 minutes
50 g flour
50 g flour panir
oil for frying
How to make:
1. Contents: Heat margarine. Saute the onion and garlic until fragrant. Enter minced chicken, stir until it changes color. Add carrots, green beans, celery, bouillon powder, pepper powder, and salt. Stir. Pour a solution of flour and milk, stirring until smooth and thickened. Remove and set aside.
2. Skin: Mix all ingredients skin, mix well. Divide into 20 parts.
3. Take one dough piece leather, round shape, flatten. Give 1 teaspoon content material, rounded back.
4. Repeat step 3 until the dough no skin and fill out.
5. Roll the dough has been formed into the flour, dip into beaten eggs, and then dredge in flour panir until the entire surface is covered.
6. Heat oil, fry croquettes mini to medium heat until golden brown.
7. Remove, drain and serve with chili sauce or cayenne pepper.
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