This is an ideal entrée for all sorts of gatherings. Here we present four versions: a potato croquette stuffed with minchi, two comprising minced beef or pork and one with rolled beef steak.

1lb 5oz | 600g of potatoes

5 oz | 150g of minchi

2 eggs

Panko breadcrumbs

Salt and pepper to taste

For the directions for cooking minchi, click HERE.

Peel and boil the potatoes until they are just cooked (be careful not to overcook them). Ideally, mash them to small threads using a potato ricer otherwise use an ordinary potato masher. Season with salt and pepper and mix thoroughly

Take a large spoonful of the mashed potatoes, put it on a plastic sheet, fold the sheet over to cover and flatten to about &frac12 cm by hand or with a rolling pin.

Uncover the top of the plastic sheet and place a heaped teaspoon of minchi in the middle. Lift up the edges of the plastic to cover the minchi completely and shape by hand either to a sausage or rugby football shape.

Set out three dishes: one with some plain flour, one with beaten egg and one with some Panko breadcrumbs. Roll each croquette in turn in the flour, then in the egg and finally in the breadcrumbs.

Deep fry in about 2cm of oil, turning to cook all sides to an attractive brown colour. Drain on clean paper and serve.

Breaded croquettes using minchi, whether of mixed meats, just of pork or just of beef. Make a simple and uniform mashed potato purée. Croquettes are formed with a minchi filling and a mashed potato casing. Coat them in beaten egg and breadcrumbs before frying.

1lb 5oz | 600g minced pork or beef
11oz | 300g chopped onions
1 large tin of Carnation milk
3 tbsp of cornflour mixed in a little milk
salt & pepper
2-3 beaten eggs
breadcrumbs
some plain flour

Place a little oil in the fry pan and sauté the onions until they soften a little.
Add the pork and fry until cooked.
Add the Carnation milk and fry for another 2-3 mins.
Add salt and pepper to taste.
Slowly add the cornstarch mixture and cook until the mixture thickens. If necessary add a little more cornflour mixed with a little milk. The mixture then must be cooled completely.
Roll the pork mixture into small croquettes, roll each croquette in plain flour, dip in the beaten egg mixture and then roll in breadcrumbs.
The croquettes can be frozen at this stage for later use in an airtight container, placing paper in between each layer.
Fry in hot oil until golden brown.

½ lb | 225g minced pork
4 spring onions chopped fine
1 thin slice of bread, soaked in water and squeezed
3 tsp grated cheese
¼ tsp chopped mint
2 raw eggs, beaten
toasted bread crumbs
fat for deep frying
salt and pepper to taste

Mix well the pork, spring onions, bread, cheese, salt and pepper in a bowl.

With a teaspoon, shape into cylindrical croquettes with flat ends. Drop each rolete into the beaten eggs and coat it well; draw it out and drain off as much as of the egg as possible and roll into the toasted bread crumbs.

Fry in deep fat till light brown, drain on a sheet of paper.

6 slices of beef steak about ⅛ in. | 3mm thick

3 stalks of spring onions, chopped

olives, diced

ham, chopped

beaten eggs

flour

bread crumbs

salt, pepper to taste

oil for frying

Take each piece of steak, season it with salt and pepper, place it between slices of plastic and flatten with a rolling pin.

Mix the spring onions, olives and ham for the filling.

Lay each piece of steak flat on a board, place 3 tsp of the filling mixture at one end of the beef and carefully roll up. Stuff a little more filling at each end.

Lay out flour, beaten egg and bread crumbs on 3 separate flat dishes. Roll the steak successively in flour, then in the beaten egg and finally in bread crumbs, and fry in oil, taking care not to turn up the heat so high that the exterior will be cooked but the insides raw.

Serve with mashed potatoes or mixed vegetables.