Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “panko crumbs”

Baked Potato Croquettes

I am the left-over queen and can’t bear to throw away perfectly good food.  I can always transform something left-over into something else to enjoy.  Apart from being economical it’s also a lot of fun.  Thinking how to use up those bits and pieces in the most interesting way is worth the time as you can often discover your new favourite dish at the same time!

The secret ingredient in these delicious croquettes is a tub of spreadable Philly Light Cheese with Chives.  It gives a lovely subtle flavour to the mashed potato and renders it creamy and soft.  Coated in crunchy breadcrumbs, this is a definite winner…

Potato Croquettes

Ingredients:

Leftover mashed potato (about 3 cups)

1 200g tub spreadable Philadelphia Light Cream Cheese with Chives

1 beaten egg

1 cup grated parmesan cheese

½ teaspoon grated nutmeg

Salt & pepper to taste

Couple of tablespoons of plain flour to bind the mixture

Panko bread crumbs

2 tablespoons olive oil

Olive oil spray

Method:

Mix together all the ingredients apart from the panko crumbs & olive oil

Form into balls or patty shapes

Combine the panko crumbs and olive oil together and press each croquette

Into the mixture using your hands to keep the shape even

Place on a baking tray lined with baking paper

Spray lightly with olive oil spray

Bake in hot oven – 220c fan-forced – for about 20 minutes or until golden brown

 

 

Bon Appetit!   🙂

Mini Chicken Kiev Balls

Who doesn’t love Chicken Kiev – garlic butter oozing out from deep-fried chicken pieces – it ticks all the boxes for me and now you can make them in minutes with the minimum of fuss…

I use fresh chicken thighs and roughly blitz them myself as I find bought chicken mince is a bit too mushy.   The texture is much more substantial if you do it yourself. You can buy thigh mince or ask your butcher to mince them for you…

I also cheat with the garlic butter – you can make your own of course, but it becomes messy trying to get it into the chicken meatball so I cheat and use Lurpak Danish Garlic butter which comes in a little stick.  Any left butter can be frozen and kept for the next batch.

Chicken Kiev 2

When these balls of deliciousness come out of the hot oil, beware the butter is very hot!  When it cools down it permeates though the chicken mince and the taste is sensational…  I get about a dozen balls from four large chicken thighs and they reheat well…

Chicken Kiev

Ingredients:

4 large chicken thighs

Garlic butter

Salt & pepper to season

2 beaten eggs

2 cups flour

2 cups panko crumbs

1 teaspoon garlic salt (optional)

Canola oil for frying

Method:

Trim chicken thighs of all visible fat

In a food processor (or Ninja) blitz the chicken with salt & pepper until broken up but not a paste

Cut the garlic butter into small cubes

Using wet hands, shape the chicken mince into balls

Push a cube of butter into the middle of each ball and seal it thoroughly

Roll in flour then dip in egg mixture

Roll in panko crumbs seasoned with garlic salt

Deep fry in hot oil for around 6-8 minutes – not too high – until the balls are golden brown and the chicken is cooked through

Drain on paper towels

Be careful when cutting them – the butter is HOT

 

Bon Appetit!   🙂

Sensational Scotch Eggs

I ended up with a dozen eggs in the fridge and after much thought about what to do with them, I remember that old-fashioned favourite – Scotch Eggs!
Scotch Eggs are a bit of a labour of love but the end result is worth all the fiddling about with eggs and breadcrumbs (who doesn’t hate the big fat fingers you get when crumbing anything).

These are terrific hot but are even better served cold and we never go on a picnic without a box of these delicious football shaped treats.  Buttered bread in one hand and a Scotch Egg in the other – heaven…

 

Scotch Eggs

Ingredients:

10 large free-range eggs, 2 beaten

800 g quality sausage meat

1 small bunch fresh chives, finely chopped

1 small bunch fresh parsley leaves picked and finely chopped

1 whole nutmeg

1 tablespoon English mustard

Salt & pepper to taste

Plain flour, for dusting

2 cups Panko Crumbs

2 litres canola oil

Method:

Gently boil 8 eggs for 3 to 4 minutes, and then transfer to a bowl of cold water. Once cooled, carefully peel them.

Beat the reaming eggs to be used for the coating

Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper.

Give it all a good mix together then divide into 8 balls.

Wet your hands and flatten the sausage balls into oval-shaped patties.

Roll peeled eggs in flour then place in the middle of the pattie.

Gently shape the meat evenly around the egg, moulding it with your wet hands.

Roll in the flour; dip into the beaten egg, followed by the breadcrumbs.

Heat the oil in a deep pan or deep fryer – I test it by dropping in some breadcrumbs – if they sizzle it’s ready

Carefully lower the eggs into the pan and cook for about 6 minutes, turning them every so often, until golden.

Remove with a slotted spoon and drain on kitchen paper

Place in an 180c oven for a few more minutes to ensure the sausage casing is cooked though

 

Bon Appetit!  🙂

Panko Prawns and Scallops

We love this dish in the summer – sitting outside with a big bowl of crunchy prawns and scallops with a nice salad and a selection of dipping sauces…  Panko crumbs are wonderful Japanese style breadscrumbs and give a really crisp crunchy texture to food.  They can befound in the Asian section any supermarket these days…

1 dozen green prawn cutlets

1 dozen fresh scallops

12 cup plain flour

Salt & pepper

2 beaten eggs

2 cups Panko Crumbs

Butter and Olive oil for frying

Place the scallops and prawns in a large bowl

Season the flour with salt and pepper

Sprinkle over the prawns and scallops and make sure they are all evenly coated.

Place in a colander and shake off excess flour

Beat the eggs together in a large bowl

Tip the prawns and scallops in and stir to combine – each one should have a generous coating of egg

Have the breadcrumbs ready in another large bowl and tip in the eggy prawns and scallops and shake thoroughly to coat

Using tongs, pick them out of the crumbs and shallow fry them in the sizzling butter and olive oil in a large frying pan

Serve immediately

Bon Appetit!

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!