Tinapa Croquettas
By Chef Gene Gonzalez
¾ cup shredded tinapa meat
1 pc MAGNOLIA BROWN EGG, hard-boiled and chopped
½ cup mashed potato
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 tbsp MAGNOLIA ALL-PURPOSE CREAM
pinch nutmeg (optional)
2 tsp iodized fine salt
2 tsp white pepper
¼ cup green peas
½ cup MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS (use egg whites only)
1 cup bread crumbs
3 cups MAGNOLIA NUTRI-OIL PALM OLEIN
INSTRUCTIONS:
1. Mix tinapa and chopped egg with potato then add butter and put cream. Add nutmeg. Season with salt and pepper. Add peas. Chill.
2. Using a spoon, form chilled mixture into oval shapes then coat with flour. Dip in egg whites and coat again in flour and egg whites. Roll in breadcrumbs to seal very well.
3. Deep fry in hot oil.
Makes 3 to 4 servings.
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