Potato Croquet

Subject: Potato Croquet
Newsgroups: rec.food.cooking

From: Frenchy (Frenchy at playful.com)
Date: Mon, 11 Feb 2002 07:42:58 +1300
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Used to have a recipe for these, I think just a Roux and then mashed potato added and well mixed and then deep fried in small balls (the mixture not the chef <grin>

Anyone have the right quantities?

From: Guido (CyberGuido64 at Yahoo.com)
Date: Sun, 10 Feb 2002 20:48:45 +0100
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please look here...

http://vegetarian.allrecipes.com/az/PotatoCroquettes.asp [archive.org]

From: Frenchy (Frenchy at playful.com)
Date: Mon, 11 Feb 2002 08:58:13 +1300
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Guido wrote
> please look here...

Thanks the prompt reply, BUT this ain't the recipe I want that has Roux as the base. (Flour/butter mixture)

These croquettes on the Potato page are just potato, no Roux

From: stan at temple.edu
Date: 10 Feb 2002 20:01:31 GMT
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Frenchy wrote:
> Thanks the prompt reply, BUT this ain't the recipe I want that has Roux as
> the base. (Flour/butter mixture)

> These croquettes on the Potato page are just potato, no Roux

So why not make up your own recipe? People do it all the time. You described the ingredients you think the recipe should have. Just experiment a bit by mixing some roux into some mashed potatoes, adding a bit of crushed garlic, frying up a teaspoon full and see how it tastes. You can than adjust the ingredients accordingly.

From: Frenchy (Frenchy at playful.com)
Date: Mon, 11 Feb 2002 09:36:51 +1300
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Stan wrote
> So why not make up your own recipe? People do it all the time.

Appreciate that and will obviously be doing that, but as I had a short time frame here, was hoping to get the right quantities. Can't remember volume of roux versus that of potato.

Do know that chopped spring onions goes well and also a can of corned beef

From: Janet Bostwick (nospam at cableone.net)
Date: Sun, 10 Feb 2002 17:55:28 -0700
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Your recipe sounds good. Is it a family recipe? It just sounds like something a mom would do to stretch food and leftovers. It sounds as though the roux is being used as a binder. My mom's recipe used egg and milk. If you get the mixture too thin with the roux, add some bread crumbs or crushed saltines.

From: Janine (ezbuy at home.com)
Date: Mon, 11 Feb 2002 02:26:20 GMT
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Potato Croquet? Is that played with crab mallets?

From: The Good Pie Girl (GPG at somemailsomewhere.com)
Date: Sun, 10 Feb 2002 23:37:35 -0500
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The right sized mallet is important...

From: Kate Connally (connally at pitt.edu)
Date: Mon, 11 Feb 2002 14:58:12 -0500
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Frenchy wrote:
> Used to have a recipe for these, I think just a Roux and then mashed potato
> added and well mixed and then deep fried in small balls (the mixture not the
> chef <grin>

Uh, when you play potato croquet do you use raw or cooked potatoes?