Vietnamese Potato Croquettes Cha Khoai Tay Recipes

VIETNAMESE POTATO CROQUETTES (CHA KHOAI TAY)

Vietnamese Potato Croquettes (Cha Khoai Tay) image

Lightly spiced potato patties present a nice blend of flavors that make this old favorite a welcome departure from the ordinary. If you want to have the traditional dipping sauce, there are many recipes for nuoc cham on 'Zaar: I use Gourmet Garden chili spice blend (in a tube in the salad section of the grocery stores), mixed into equal parts water, lime juice, soy sauce and rice vinegar to make it easier if not wholly authentic.

Provided by East Wind Goddess

Categories < 30 Mins

Time 25m

Yield 12 patties, 4 serving(s)

Number Of Ingredients 16

Ingredients

2 russet potatoes (or 1 potato and 1 yam, of equal size)
1 teaspoon salt
1/4 cup cornstarch
1/2 medium onion, minced
1 teaspoon fresh ground black pepper
1 teaspoon curry powder
1 teaspoon cinnamon
1 egg, lightly beaten
4 garlic cloves, minced
3 scallions, minced
2 teaspoons lemongrass, minced
1 teaspoon lemon zest
1 teaspoon fish sauce (Vietnamese nuoc mam)
1 cup panko breadcrumbs
2/3 cup vegetable oil, for frying
vietnamese dipping sauce (Nuoc cham)

Steps:

Shred the potatoes in a food processor and place in a colander. Sprinkle with the salt and mix well. Let stand in the sink to drain for 15 minutes.
Mix the dry seasonings together.
Squeeze the potatoes dry and place in a mixing bowl. Add the cornstarch and mix thoroughly. Add all the remaining ingredients except the panko crumbs and oil and mix well.
Drop the potato mixture by tablespoonfuls into the panko crumbs and flatten slightly. Coat all the way around.
Divide the oil in half and heat in a pan over moderately high heat. Lower the patties into the hot oil and flatten the patties with a spatula if necessary: the patties should not be too thick, and should be about 2 inches across.
Fry until crisp and golden on the bottom, then turn and fry the other side. Drain on a wire rack or on paper towels, then transfer to plates. Add more oil as needed for frying the remaining patties.
Optional: serve with Nuoc Cham dipping sauce.
(A note on fish sauce: this is a very salty Southeast Asian specialty food. I don't care for the odor, but it blends well into sauces and other foods. You can substitute soy sauce for an approximation if you want to leave it out and make this a true vegetarian dish).

Nutrition Facts : Calories 578.1, Fat 39.2, SaturatedFat 5.5, Cholesterol 46.5, Sodium 924.9, Carbohydrate 50, Fiber 4.9, Sugar 3.5, Protein 8.1

INDONESIAN POTATO CROQUETTES- (KROKET KENTANG)

Indonesian Potato Croquettes- (Kroket Kentang) image

This recipe came from my mother-in-law who is Indonesian. My kids who love regular mashed potatoes really like this too. I cook alot of Indonesian food in our home and this is one of our favorites.

Provided by Mira38305

Categories Potato

Time 25m

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

1 egg, lightly whisked
1 teaspoon water
1 cup breadcrumbs
1 tablespoon oil
1 lb peeled potato, cooked and mashed
2 tablespoons powdered milk
1/4 teaspoon nutmeg
1 teaspoon salt
2 chopped garlic cloves
5 shallots
1 stalk sliced celery
1/2 lb cooked ground beef, drained
1 diced carrot
100 ml water
1 teaspoon salt
1/4 teaspoon pepper (to taste)
1/2 teaspoon nutmeg
1/2 teaspoon sugar
1 tablespoon sweet soy sauce
2 teaspoons cornstarch, mixed with
1 teaspoon water

Steps:

Fillng: Stir-fry garlic and shallots with a little butter or margarine.
Stir in meat, carrot and celery.
Then add water and the rest of the spices.
Mix in cornstarch and stir until mixture thickens.
Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
Cover the mixture and shape into a round ball.
Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
Deep fry in hot oil until lightly browned.
This recipe can be easily doubled.

Nutrition Facts : Calories 890, Fat 32.3, SaturatedFat 10.7, Cholesterol 215.5, Sodium 2945.1, Carbohydrate 98.8, Fiber 8.9, Sugar 11.5, Protein 50.4

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