From Grandma - Potato and corn croquettes. See recipes for From Grandma - Potato and corn croquettes too. Great drink to start the Fall season with! Sweet potato acts as a mildly sweet thickener, walnuts give it a nutty taste, and with that little touch of cinnamon.

Sage-Quinoa Sweet Potato Croquettes for the Holiday; Corn & Potato Croquette with spicy notes. We observed not eating meat and my mother, was ever so creative with coming up with ideas to feed us all, God Bless her ! Potatoes were always a good place start and a sure way to provide a base for the meal. You can have From Grandma - Potato and corn croquettes using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of From Grandma - Potato and corn croquettes

1. It's 300 g of ground pork.
2. Prepare 500 g of potato (about 5).
3. You need 1 of cob of corn.
4. You need 1/2 of onion.
5. You need 1/4 of Salt.
6. It's 1/4 of Pepper.
7. Prepare 1 TBSP of Butter.
8. Prepare 2 TBSP of potato starch.
9. Prepare 2 of eggs.
10. Prepare of Flour.
11. Prepare of Bread crumbs.

Mashed Potato Croquettes are the stuff from which dreams are made. Soft, warm, comforting and the perfect use of leftover mashed potatoes. Potato croquettes make a strong case for proving that potatoes might just be better as leftovers. This stew is packed with sweet potatoes, carrots, peas, corn, tomatoes, beef, and plenty of seasoning!

From Grandma - Potato and corn croquettes instructions

1. Peel potatoes and cut in half. (Do not cut into small pieces because if the potatoes get too wet they will be hard to shape later).
2. In a large pressure cooker, pour 2 inches of water and add potatoes. Cook for 4 minutes after it start to whistle. (if you don’t have a pressure cooker, just boil the potatoes until you can insert a tooth pick easily, 7 - 8 minutes).
3. While potatoes are cooking, season the pork with a dash of salt and sauté it in a large pan, medium-high heat until it’s golden brown for 5 minutes..
4. In the same pan, add minced onion and sauté until the onion gets clear. Add corn and sauté for another 2 minutes..
5. Drain potatoes after cooking. Put the potatoes back into the pot and sauté with low heat until any excess water is gone and the surface of the potatoes becomes white. Turn off the heat..
6. Smash the potatoes while they are still hot. Add butter, salt and pepper for seasoning. Don’t smash too much because the chunkiness is good for croquette’s texture..
7. Pour mashed potatoes into the large pan and mix well. Add potato starch if the texture is too watery..
8. Shape it as you like..
9. Coat them with flour, egg and bread crumbs (in that order).
10. In a large pan, put vegetable oil about 2 inches, heat oil to medium heat and fry the croquettes. Fry them in small batches to avoid them touching each other..
11. Pour ‘Bull-Dog sauce’ over and enjoy😍.

The Muenster and gouda cheese give this soup a really creamy and smooth taste. This recipe is one of his grandma's staples and everyone from the farm help to the Fedex man have been known to stop by when she is making them! Salmon Patties make the perfect family friendly, Friday meal during Lent but are enjoyed here all year long. Place on a wax-paper lined baking tray. Heat enough canola oil in a small saucepan or frypan over medium heat (or use a deep fryer) to completely cover the croquettes.