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Subject: Potato Croquet
Newsgroups: rec.food.cooking

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From: Frenchy 
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 

Anyone have the right quantities?

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From: Guido 
Date: Sun, 10 Feb 2002 20:48:45 +0100
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please look here...

http://vegetarian.allrecipes.com/az/PotatoCroquettes.asp

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From: Frenchy 
Date: Mon, 11 Feb 2002 08:58:13 +1300
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Guido wrote
> please look here...
> http://vegetarian.allrecipes.com/az/PotatoCroquettes.asp

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

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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.

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From: Frenchy 
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

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From: Janet Bostwick 
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.

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From: Janine 
Date: Mon, 11 Feb 2002 02:26:20 GMT
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Potato Croquet?  Is that played with crab mallets?

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From: The Good Pie Girl 
Date: Sun, 10 Feb 2002 23:37:35 -0500
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The right sized mallet is important...

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From: Kate Connally 
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 

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


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