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Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, baked potato croquettes with pumkin/carrot/tomato soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Baked potato croquettes with pumkin/carrot/tomato soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Baked potato croquettes with pumkin/carrot/tomato soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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

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

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