Longganisa and Kesong Puti Croquettes

Longganisa and Kesong Puti Croquettes

Ingredients:

• 6 pcs medium potatoes (1 kg), peeled and quartered
• 2 1/2 cups Jolly Heart Mate Canola Oil
• 250 g kesong puti, cubed
• 250 g cooked longganisa, crumbled
• 1/4 cup rated parmesan cheese
• 1 tbsp salt
• 1/4 cup chopped parsley
• 3 pcs large eggs
• 1 cup Good Life bread crumbs
• 1/2 tsp ground pepper

Procedure:

1. Generously cover potatoes with salted cold water in a large pot, then simmer until tender, about 15 minutes. Drain and mash potatoes, then stir in cheeses, salt, parsley, longganisa, pepper and salt to taste. Stir in 1 egg.
2. Form potato mixture into 24 round croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl.
3. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
4. Heat 1/2 inch Jolly Heart Mate Canola Oil in a 12-inch heavy skillet over medium-high heat. When the bubbles start to form, fry croquettes in batches. Turn occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve warm.