My Friday dinner was completely without meat this time. In addition, as befits a real Polish woman, it was made with potatoes 🙂
On Friday, I served cheese and potato croquettes for dinner. I prepared a simple spinach sauce for the croquettes.
The croquettes, which were the main ingredient of the meal, had been actually prepared some time before and were frozen.
I had made a larger portion then so now I just had to take them out of the freezer, into the baking tray and into the oven.
Instead of wheat flour, I used rice flour for the croquettes. They were therefore gluten-free and thus easier on the stomach.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Boil the potatoes, let them cool slightly, then press them through a potato press.
Put the potatoes, egg, quark cheese, rice flour, salt, pepper, cumin and finely sliced basil leaves into a bowl. Mix until all ingredients are well combined together.
Place the prepared dough on the worktop. Take out small balls from the dough, form elongated rollers from them, then gently flatten them in your hands. If the dough starts to stick to your hands, gently sprinkle it from time to time with a little rice flour.
Put the finished croquettes on a baking tray previously lined with baking paper. Gently sprinkle each croquette with melted butter.
Bake the croquettes at 200 degrees Celsius for 45 minutes. Turn over to the other side at half of the baking time.
Serve as an addition to meat or topped with sauce.
I used dairy products without lactose because I have an intolerance to it. Of course, you can use standard cheese or butter.
Cumin seeds gave a more intensive flavour to the croquettes. Ground cumin would not have the same effect.
If you want to freeze the croquettes, do it before baking them.
Do you like croquettes? If yes, try our recipe for Stuffed potato croquettes.