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Mashed Potato

  • Water 750.0 ml
  • Butter 100.0 g
  • Cream 200.0 g
  • Salt 10.0 g

Filling

  • All-Purpose Flour 75.0 g
  • Milk 100.0 g
  • Salt 5.0 g
  • Black Pepper 1.0 g
  • Onion, diced 50.0 g
  • Beef Chorizo 125.0 g
  • Manchego Cheese, shredded 125.0 g

Croquette

  • All-Purpose Flour 200.0 g
  • Chicken Eggs, beaten 4.0 pc
  • Panko Bread Crumbs 500.0 g
  • White Pepper 1.0 g

Dipping Sauce

  • Gochujang 40.0 g

Plating

  • Nori 10.0 g
  • Black Sesame Seed 1.0 g
  • White Sesame Seed 1.0 g
  1. Mashed Potato

    • Boil water and salt, then add Knorr Potato Flakes.
    • Whisk until the desired mashed potato consistency is achieved, then chill.
  2. Filling

    • Heat butter, then sauté onions and chorizo until fragrant.
    • Add salt and pepper and whisk in the flour.
    • Cook while consistently stirring, then pour hot milk and manchego cheese.
    • Mix until all ingredients are combined, then chill.
  3. Croquette

    • Combine equal parts mashed potato and filling and flatten in a tray.
    • Freeze for 4 hours, then shape like a ping-pong ball. Coat evenly in flour, then egg and panko and freeze.
    • Fry at 180°C until golden brown.
  4. Dipping Sauce

    • Mix in mayonnaise, gochujang and Knorr Tom Yam paste, then put aside.
  5. Plating

    • Spread the gochujang-tom yam mayo on the plate, then place the croquettes on top.
    • Add a small dollop of mayonnaise on top, then garnish with nori and a mix of black and white sesame seeds.