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:
- 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.
- 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.
- 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.
- 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.