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Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, baked potato croquettes with pumkin/carrot/tomato soup. It is one of my favorites food recipes. For mine, 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 current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Baked potato croquettes with pumkin/carrot/tomato soup is something which I have loved my whole life.

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 begin with this particular recipe, we have to prepare a few ingredients. You can cook baked potato croquettes with pumkin/carrot/tomato soup using 21 ingredients and 18 steps. Here is how you can achieve that.

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

1. Take irish potatoes
2. Get butter
3. Get large onion
4. Prepare tumeric
5. Make ready Salt
6. Prepare Cooking oil
7. Take I bunch dhania
8. Prepare Pumkin/carrot/tomato soup
9. Take pumkin puree
10. Get tomato puree
11. Make ready grated carrots
12. Prepare large onion
13. Take chicken pieces
14. Make ready ginger/ garlic paste
15. Take knorr chicken cube
16. Get I teaspoon tumeric
17. Take tomato paate
18. Make ready milk/cream
19. Prepare Cooking oil
20. Prepare Salt
21. Take 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 is going to wrap this up for this exceptional food baked potato croquettes with pumkin/carrot/tomato soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!