PARSNIP AND POTATO CROQUETTES By Dapur Sinolin

Preparation time: 70 minutes

Cooking time: 15 minutes

Ingredient:

• 500 ml of Sinolin cooking oil
• 1 Medium radish
• 3 large potatoes
• 1 egg
• 5 green chili, chopped
• 1 cup wheat flour
• 1 tsp salt
• 1 teaspoon white pepper
• 1 tablespoon garlic powder
• Cilantro

Supplementary material:

• 1 egg, shaked
• 1 cup wheat flour

Direction:

1. Peel and wash potatoes and parsnip, cut into several parts.
2. In a saucepan, boil 500 ml of water. After boiling, add the potatoes and turnips boil for 10 minutes. Lift and drain to reduce excess water, set aside.
3. In a food processor, add potatoes, turnips, green chili, egg, wheat flour, celery, salt, garlic powder, white pepper and white pepper, blend for 10 minutes. If it still feels too soft, you can add more flour.
4. Place the dough in a bowl, add some  fried onions and  slighty  mix it. Chill for 1 hour.
5. Take same dough with a soup spoon, round it and press it to about 0.5 cm thick. Dip it in eggs then coat with flour until all covered evenly.
6. Heat the Sinolin cooking oil in a frying pan over medium heat.
7. Fry the dough that has been formed into patties and fry for 8 minutes for each side until brownish. Lift and drain.
8. Serve with your favorite sauce to enjoy a tea time with your family.