So cocreta it is. I had a bit of a problem when I was molding my croquettes. I guess I put in more milk than the recipe called for (I just poured straight from the can) so my mashed potato became too creamy. But I managed to pull it off *whew*
COCRETA DE PATATAS
½ kg potatoes, boiled, peeled and mashed well
3 tbsp butter or margarine, melted
1 8g MAGGI Magic Sarap
salt and pepper to taste
¼ cup CARNATION Evap, or enough to make a paste
2 tbsp cooking oil
1 tbsp minced garlic
2 tbsp minced onion
¼ kg ground beef
¼ cup water
1 11g MAGGI Beef Broth Cube
¼ cup minced spring onion
2 tbsp all purpose flour
bread crumbs, as needed
2 eggs slightly beaten
cooking oil for frying
Hot Sauce: Combine -
¼ cup MAGGI Chilli Sauce
¼ cup water
2 tbsp MAGGI Savor, Calamansi
salt, sugar and pepper to taste
1. Combine mashed potato, butter, and MAGGI Magic Sarap. Season with salt and pepper to taste. Pour in CARNATION Evap until a paste consistency is achieved. Set aside.
2. Heat cooking oil, sauté garlic and onion until limp. Stir in ground beef and cook until the beef turns brown in color. Pour in water, add MAGGI Beef Broth Cube and spring onion. Continue cooking until mixture is almost dry. Let cool.
3. Add flour to the mashed potato to achieve molding consistency. Scoop about 2 tbsp of the prepared mashed potato and fill it up with ground beef mixture. Shape into a ball or into small logs. Dip in beaten eggs then roll in breadcrumbs.
4. Heat cooking oil. Fry the cocreta one by one until golden brown. Transfer onto a plate lined with paper towels to drain excess oil. Serve with the prepared sauce on the side.