GARLIC POTATOE CROQUETS

Serves 2 INGREDIENTS. 6-7 medium sized potatoes, peeled and washed 1 teaspoon cumin powder 1 Bay leaf 1 tablespoon of mixed grated ginger and garlic 2 eggs, beaten Breadcrumbs 1 cup of all-purpose flour 1 chilli, chopped finely (optional) Salt 1 grated carrot. METHOD. 1:In a sufuria, add the potatoes, cumin powder, bayleaf, ginger and garlic mix. Cover to boil 2:Once the water starts boiling, add the salt and cover to cook till mushy or atleast well done. To check for readyness use a fork or toothpick 3:Once done, set aside to cool, then add your grated carrots and mash with a mwiko or fork. You can add some liquid, to smoothen out the mashed potatoes so as to avoid lumps. But be careful so as not to make the mahed potato to sppft because it will give a hard time when making the shapes. 4:Flour your hands and then pinch a medium sized amount of the mashed potato. Roll it into a ball then stretch it out into a sausage like shape. It should not be too thin nor too thick to avoid it being soggy. 5: Pass them through the flour, then the eggs and lastly coat with breadcrumbs generously. Please note this is what gives the crunchyness OK the outside. 6: Preheat your oil in a pan, wait for it to get hot and then add your croquets one by one. Don't overfill your pan as this tends to lower the oil temperature thus making your potatoes soggy due to absorbing too much oil. 5: Cool on either sides till golden brown and abit firm to the touch. Once done, place them in a container lined with grease proof paper or serviettes to absorb the excess oil. 6: Serve hot with your favorite protein. I would recommend my SAUTE THYME CHICKEN who's recipe is ready on my website. Remember to tag me on any social media platform once you post the food pictures, I would love to show you off HAPPY COOKING!! BY ROGZYS_KITCHEN.