These crispy potato balls have a filling of liquid beef gravy, which is placed inside croquettes in frozen and melts when frying. The result is very satisfying and tasty side dish or independent закуска. 
Time: 4hour. 45 minutes Difficulty: medium Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. finished beef gravy
- 800 gr. potatoes, peeled, coarsely chopped
- 3 tbsp. l (40 gr.) Butter
- 1/4 Art. fat cream
- 1 tbsp. flour
- 2 large eggs
- 3 tbsp. breadcrumbs
- Cooking Oil
- Special equipment: mold for ice cubes and deep fat thermometer
Recipes with similar ingredients: potatoes, butter, cream, flour, eggs, breadcrumbs
Recipe preparation:
- Pour the gravy into 8 cells of an ice mold (frozen cubes easiest to remove from silicone mold). Keep in the freezer chamber before hardening for at least 3 hours or overnight. Cover the pan with parchment paper.
- For mashed potatoes: Put the potatoes in a pan medium size, fill with cold water and salt. Bring water to a slow boil and cook for 10-15 minutes, until the potatoes become soft. Drain and mashed potatoes or pass through mashed press while it is still hot. Add butter and cream; mix until smooth. Salt and pepper. Form 8 balls from mashed potatoes and place them on prepared pan. Put in the freezer until hardening for approximately 30 minutes
- Remove the frozen cubes of beef sauce from the mold. Flatten balls of mashed potatoes in the palms of your hands and push a cube of sauce into Centre. Compress the potatoes around the filling, completely closing it, and form the ball again. Repeat with the remaining sauce and potatoes.
- Pour an even layer of flour into a shallow bowl. Break the eggs in another shallow bowl and whisk with a pinch of salt. Lay out breadcrumbs in a third bowl. Roll each ball in flour then in the egg, then in the breadcrumbs. Put them back in the pan and refrigerate for about 15 minutes. before hardening while warming the oil.
- Heat the oil in a cast iron, poured with a layer of 5 cm, to 160 ° C. Fry croquettes in two batches until saturated golden brown, about 7 minutes, between batches let the oil return to its initial temperature. Dry with paper towels. Salt and serve hot.
