Creamy Mushroom and Potato Croquette

Ingredients:

n Olive oil - 2 tbsp

n Chopped garlic cloves -2

n Chopped button mushrooms - 2

n Potato, boiled, peeled and grated - 2

n Dr. OetkerFunFoods Pasta Alfredo with Cheese - 4 tbsp

n Salt to taste

n Black pepper powder

n  Refined flour - 3 tbsp

n Water - 4 tbsp

n Bread crumb - 100 g

n  Vegetable oil - 200 ml

Method

n Heat oil in a nonstick pan (low flame) add garlic, mushroom and sauté for two minutes. Add potato, alfredo sauce, salt, black pepper powder, mix well and keep aside.

n Take above mix, make small balls and finally shape them into small cigars or cylinders. Keep these potato croquettes in a plate and refrigerate for 10 minutes.

n Take a bowl, add refined flour, water, salt, black pepper powder and whisk to form smooth mixture.

n Take out bread crumb in a plate, dip potato croquette in above flour mix and finally put them in bread crumb to get good coating all over. Repeat this process with rest of the potato croquette and keep them in refrigerator for 30 minutes.

n Heat oil in a kadhai (medium flame) and deep fry all. Serve hot.