Fraszynki – stuffed potato croquettes
Making a simple but delicious dinner can often be a challenge. If you are looking for ideas, look no further.
I do not remember where I saw a similar recipe the first time but knowing myself it was in one of the many culinary programs I watch.
I do not know how those croquettes in that show tasted but mine turned out to be so delicious that I ended up eating not one but a few at one go 🙂
This was also the first time I made a stuffing containing boiled eggs. I had never done any kind of meat stuffing like this before but it was worth tasting.
From now on I will use this combination of ingredients because they all went together very nicely.
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Ingredients for Fraszynki stuffed potato croquettes.
Potato pastry:
- 900 g of potatoes
- 2 eggs
- 1 teaspoon of salt
- 250 g of flour (half and half plain and potato flour)
Filling:
- 2 tablespoons of grated Parmesan
- 2 boiled eggs
- 1/4 teaspoon of salt
- black pepper according to taste
- 250 g of minced meat (beef or pork or mix)
Breadcrumbs coating:
- 1 egg
- breadcrumbs
- oil for frying
Mushroom sauce:
- 1 tablespoon of butter
- 200 g of mushrooms
- 100 ml of double cream
- 200 ml of water
- 1 tablespoon of dill
- 1 teaspoon of flour
- pepper and salt according to taste
How to make Fraszynki stuffed potato croquettes.
Croquettes: begin by peeling and boiling the potatoes. When ready, lightly cool them down and smash them up.
Mix potatoes, eggs, salt and flour in a bowl then knead.
Prepare the filling in a separate bowl. Combine the minced meat with the cheese, grated eggs, salt and pepper.
Depending on the size of the croquettes, take some portions of the potato dough. Pick them up on your palm and flatten them. Add about a spoon of the meat filling on the top. Close them by forming a ball then gently flatten. Cover in beaten egg and later in breadcrumbs. Fry on a medium heat until they get golden brown.
Sauce: melt the butter in a saucepan and add finely sliced mushrooms, salt and pepper according to taste. Fry on low heat for 3-4 minutes. Mix the water with the double cream and flour in a cup. Pour it onto the mushrooms. Put the heat a little bit up and continue frying, and stir it from time to time. Cook for another 2-3 minutes. Finally, add the finely chopped dill.
Enjoy!
Good to know when making potato croquettes.
The mushroom sauce can easily be replaced by tomato sauce, it will taste just as nice. The croquettes should be drained from oil after frying. This is best done by putting them on a paper towel.
Do You like potatoes? Check our recipe for Potato dumplings with strawberries
