Ingredients:
2 kilos mashed camote (peeled and boiled for 30 mins and mashed)
1/2 kilo diced Spanish ham
2 cups diced mozzarella
4 tablespoon unsalted butter
1 tablespoon minced garlic
½ cup heavy cream
A pinch black pepper
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 kilos mashed camote (peeled and boiled for 30 mins and mashed)
1/2 kilo diced Spanish ham
2 cups diced mozzarella
4 tablespoon unsalted butter
1 tablespoon minced garlic
½ cup heavy cream
A pinch black pepper
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
Spanish paprika
Chili powder
2 pieces eggs, beaten
Pandesal breadcrumbs
Minced scallions for garnishing
Oil for deep frying
Chili powder
2 pieces eggs, beaten
Pandesal breadcrumbs
Minced scallions for garnishing
Oil for deep frying
Procedure:
- Heat butter in low fire and cook garlic for 2 mins. Add ham, black pepper, cream and AJINOMOTO GINISA All Purpose Seasoning Mix. Cook for another 2 mins.
- Add mixture to the mashed camote. Add mozzarella and mix. Adjust seasoning.
- Use 1 tablespoon of mixture and roll into balls. Roll them in breadcrumbs. Dip in egg and roll again in breadcrumbs.
- Refrigerate for 30mins. Heat oil and deep fry croquettes in batches of 5-7 pcs until lightly brown. Drain in paper towels.
- Garnish with scallions. Season with pinch of chili powder and paprika. Serve.
Original Post: www.ajinomoto.com.ph
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