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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, baked potato croquettes with pumkin/carrot/tomato soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Baked potato croquettes with pumkin/carrot/tomato soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Baked potato croquettes with pumkin/carrot/tomato soup is something which I have loved my whole life. They’re fine and they look fantastic.

Here is how you do that. Great recipe for Baked potato croquettes with pumkin/carrot/tomato soup. #allstarscontest.. Save this recipe and keep it for later. Cool and put through a ricer.

To get started with this recipe, we must first prepare a few ingredients. You can have baked potato croquettes with pumkin/carrot/tomato soup using 21 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Baked potato croquettes with pumkin/carrot/tomato soup:

1. Take 1 kg irish potatoes
2. Prepare 1 table spoon butter
3. Take 1 large onion
4. Take 1/2 tablespoon tumeric
5. Make ready to taste Salt
6. Get Cooking oil
7. Take I bunch dhania
8. Get Pumkin/carrot/tomato soup
9. Take 2 cups pumkin puree
10. Make ready 1 cup tomato puree
11. Take 1/2 cup grated carrots
12. Get 1 large onion
13. Make ready 100 gms chicken pieces
14. Prepare 1 tablespoon ginger/ garlic paste
15. Make ready 1 knorr chicken cube
16. Take I teaspoon tumeric
17. Prepare 1/2 tablespoon tomato paate
18. Prepare 1 cup milk/cream
19. Make ready Cooking oil
20. Take to taste Salt
21. Prepare 1 teaspoon rosemery leaves

My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish. Mashed potato, stuffed with cheese, coated with breadcrumbs and baked until the cheese melts in the middle. I've got a little tip for how to get those croquettes lovely and golden, even though they're baked and not fried. Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper.

Instructions to make Baked potato croquettes with pumkin/carrot/tomato soup:

1. Peel, wash and boil the potatoes. Then drain the excess water after boiling
2. Fry the onions till well cooked
3. Add in the butter, salt and tumeric
4. Add in the dhania
5. Add in the potatoes bit by bit as you stir
6. Stir till well mixed then mash
7. Let them cool the roll into desired shapes and arrange on a greased oven tray
8. Apply melted butter on top
9. Bake until browned and crispy
10. For the soup. Prepare the ingredients
11. In a pan fry the chicken pieces in a little oil till well browned and set them aside
12. Fry the onions
13. Add in the tomato puree and ginger/garlic paste. Stir, cover and let it simmer
14. Add in the tomato paste, salt, tumeric, chicken cube and rosemery
15. Add in the grated carrots and browned chicken
16. Add in the pumkin puree bit by bit while stirring
17. Add in the milk and keep stirring till a desired consitency is achieved
18. Cover and allow it to simmer for a few mins

I've got a little tip for how to get those croquettes lovely and golden, even though they're baked and not fried. Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper. Line a baking sheet with aluminum foil and spray with canola cooking spray. Wash kabocha, cut in half, remove seeds and cut into wedges. Lay kabocha wedges on the prepared baking sheet, lightly drizzle with olive oil and gently season with salt and pepper.

So that’s going to wrap this up with this special food baked potato croquettes with pumkin/carrot/tomato soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!