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Patatokeftedes (Potato Croquettes)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.6918
Energy (kCal)1144.1563
Carbohydrates (g)207.6961
Total fats (g)10.925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rice the potatoes. | 2. Add the egg, onions, parsley or cilantro, cheese and pepper. | 3. Taste and add salt if not salty enough. | 4. Combine well and refrigerate for 2 hours before proceeding with recipe. | 5. Shape the potato mixture into'meatballs'. | 6. Dredge in flour, flattening slightly, and fry in hot oil (we use olive oil in Greece, but vegetable oil can be used instead). | 7. Drain on paper towels. | 8. Serve hot or warm. | 9. Note: Breadcrumbs can also be used to dredge the potato croquettes instead of the flour. | 10. This results in a crisper exterior. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 lbs cooked peeled 698.5331 158.6668 18.5973 0.8165
    egg 1 71.5 0.36 6.28 4.755
    green onion 4 sliced 76.68 16.3016 2.7548 1.3348
    flat leaf parsley 3/4 cup minced - - - -
    parmesan cheese 1 cup 296.0 32.0 32.0 4.0
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    flour - - - -
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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