Easiest Way to Prepare Tasty Baked potato croquettes with pumkin/carrot/tomato soup

Baked potato croquettes with pumkin/carrot/tomato soup. Easy Potato Pancakes - Polish Placki Ziemniaczane. My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish. Mashed potato, stuffed with cheese, coated with breadcrumbs and I like to bake these croquettes because it means you can cook more of them at once, and also prevents that splattery mess you can get with frying foods.

We don't celebrate Thanksgiving in the UK, but For a dish like this soup substitution are easy - but when you bake you need to check you have all the Spiced Pumpkin, Carrot & Sweet Potato Soup. A sweetly spiced vibrant orange soup, perfect for. Mix until it has a creamy texture. You can cook Baked potato croquettes with pumkin/carrot/tomato soup using 21 ingredients and 18 steps. Here is how you cook that.

Ingredients of Baked potato croquettes with pumkin/carrot/tomato soup

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

Mix pumpkin seed/almond mixture in a bowl with brown rice, carrots and seasonings. Leave to cool slightly and then put them through a Stick a piece of vanilla pod into each carrot and potato croquette and serve sprinkled with the remaining sesame seeds and the poppy seeds. Loaded Baked Potato Croquettes - The Candid Appetite. Crispy on the outside, soft on the inside filled with plenty of spiced up mashed pumpkin and potato.

Baked potato croquettes with pumkin/carrot/tomato soup step by step

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.

After slicing the pumpkin in half and the insides cleaned out I place them cut side down on a baking sheet. The potatoes are placed directly on the oven rack. These Loaded Baked Potato Croquettes are full of fluffy Idahoan Signature™ Russets Mashed Potatoes, gooey cheese, salty bacon, and coated with crispy panko. A surprisingly easy, yet impressive appetizer for any occasion! Thanks to Idahoan for sponsoring today's post.