Stuffed Potato Croquette
(Tavuklu Patates Kroketi)
2 medium-size white potatoes, boiled, peeled and grated
1 or 2 slices of Turkish bread (insides only), crumbled
1 egg white
1/2 tsp salt
1 pinch black pepper
Cooked chicken breast (as required) or left over chicken or Turkey meat, shredded
1 tbsp olive oil
Small onion, thinly sliced
1 garlic clove, minced
1/2 cup flour, all purpose
1 egg yolk + 1 egg, lightly beaten
1/2 cup bread crumbs
1/2 cup sunflower oil
Tomato Sauce Ingredients:
1 tbsp butter
1/2 cup canned crushed tomatoes
1 garlic clove, mashed with salt
2 tbsp flour, all purpose
1 Bay leaf
First, cook all the tomato sauce ingredients in a small pot. Then discard the bay leaf.
Saute the onion with salt and pepper in a small pan. Stir garlic until fragrant for about 30 seconds. Add the chicken pieces and oregano. Cook for a few more minutes. Put it aside.
Place all the croquette ingredients in a bowl. Mix them with your hand. Cover and leave in the fridge for 30 minutes.
Pour the oil into a large frying pan and heat it up. Meanwhile, take a ball of the croquette mixture, make a hole and stuff the inside with the filling, close. Give it a long shape as seen in the picture. First roll it in the flour, then soak in the egg mixture, then roll it into the bread crumbs. Repeat for the remaining potato mixture and fry all the croquet until golden brown. Place them on the paper towel to soak up the extra oil.
Serve with warm tomato sauce poured over the tops:)