Longganisa and Kesong Puti Croquettas

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6 medium potatoes (2 1/2 pounds), peeled and quartered

250g kesong puti, cubed

250g cooked longganisa, crumbled

1/4 cup grated parmesan

1 tablespoon salt

1/4 cup chopped parsley

3 large eggs

1 cup bread crumbs

2 1/2 cups Jolly Soya Oil







1.  Generously cover potatoes with salted cold water in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and mash potatoes, then stir in cheeses, salt, parsley, longganisa,  1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.

2.  Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl.

3.  Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.

4.  Heat 1/2 inch Jolly Soya Oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.



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