2 table spoon
Sweet Chili Sauce
1 tea spoon
1 tea spoon
Boil 1.5 liters of water for the potatoes.
Peel the potatoes and divide them into 6 equal parts. (We want it to be cooked faster.) Take them in the boiling water. Boil until it's completely soft and cooked. (If the fork is easily stuck, potatoes are in the condition you want.)
Set the oven to 200 degrees and run it.
Grate the cheddar cheese. Chop the parsley thinly.
When the potatoes are boiled, drain and take them to a mixing bowl. Apply the crushing process to the puree consistency.
Break the egg into the potato. Add shredded cheddar cheese, chopped parsley, panko, garlic flakes and chili pepper. Adjust the salt-pepper and stir until it becomes a homogeneous mixture.
Before you give the croquette shape, rest the mixture in the fridge and start preparing the salad ingredients.
Squeeze the lemon. Keep it aside to use just before serving.
Wash and dry the Mediterranean greens. Peel the carrot and grate or chop it according to your request. Take in a mixing bowl and just before serving add 1 tbsp olive oil, lemon juice and a pinch of salt and pepper. Stir them.
Take 1 tbsp of potato mixture in your hand. Roll it in the palm of your hand and give a cylindrical shape. (Do not leave the croquettes loose. We recommend that you squeeze a little to avoid being destroyed while cooking.)
After preparing all the croquettes, tap them into the breadcrumbs and place them in the baking tray/ovenware. (Remember to lay baking paper.)
Bake for 12-15 min in 200 degrees heated oven.
Potato Croquettes can be served with Carrot & Green Salad and sweet chili sauce.