Shrimp and Broccoli Tartare Style Croquettes
Shrimp and Broccoli Tartare Style Croquettes

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, shrimp and broccoli tartare style croquettes. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Shrimp and Broccoli Tartare Style Croquettes is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Shrimp and Broccoli Tartare Style Croquettes is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have shrimp and broccoli tartare style croquettes using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Shrimp and Broccoli Tartare Style Croquettes:
  1. Take 2 Eggs
  2. Take 400 grams Potatoes
  3. Get 100 grams Broccoli
  4. Prepare 100 grams Boiled shrimp
  5. Take 1/2 Onion
  6. Take 10 grams Butter
  7. Make ready 4 tbsp Mayonnaise
  8. Make ready 1 Salt and coarsely ground pepper
  9. Get The coating:
  10. Make ready 1 ┌Plain flour
  11. Take 1 egg + 2 tablespoons milk | Whisked eggs + milk
  12. Take 1 └Panko
  13. Make ready 1 Frying oil
Instructions to make Shrimp and Broccoli Tartare Style Croquettes:
  1. Hard-boil the eggs. Boil the broccoli in salted water (not listed). Cut the potatoes into equal-sized pieces, rinse, lightly submerge in water, and boil until soft. Tip: Check to see if they're done by poking with a toothpick.
  2. Drain excess water once the potatoes have boiled, evaporate the remaining water in a pot, turn off the heat, and mash.
  3. Separate the yolks from the eggs, lightly beat, and add the yolks to the potatoes from the previous step (set it all without mixing for the moment). Coarsely mince the egg whites, boiled shrimp and broccoli. Tip: The color and texture of the croquettes will improve if you use 50 g stems and florets each.
  4. Saute the finely chopped onions in butter, add the salt once translucent (about 1/3 teaspoon), and season with coarsely ground black pepper.
  5. Thoroughly mix the potatoes from Step 2 together with the minced ingredients from Step 3, the onions from Step 4, and the mayonnaise. Flatten out, and divide it into 8 equal portions.
  6. Shape the portions from step 5 into ovals, and bread with flour, beaten egg, milk, panko in that order.
  7. Fry in 170°C oil until they turn crispy and golden brown.
  8. Drain the oil, arrange on plates with your favorite vegetables, and serve.

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