- 2 tbsp Yeo’s Sambal Oeleck Sauce
- 2 tbsp Yeo’s Soy Bean Drink
- 3 tbsp Gluten Free Plain Flour
- ½ tsp Onion, chopped
- 1 Spring Onion, chopped
- 2 Egg Yolks, beaten
- ½ tsp Pepper
- 4 cups Mashed Potatoes
- 1 Egg, beaten for egg wash
- 150g Dried Gluten Free Bread Crumbs
- Yeo’s Pure Sesame Oil, for frying
- Salt, to taste
Malaysian-Style Potato Croquettes
Serves : 4
Preparation Time : 45mins
Cooking Time : 10mins
- Add Yeo’s Sambal Oeleck Sauce, Yeo’s Soy Bean Drink, flour, onion, spring onion, egg yolks, pepper and salt to mashed potatoes.
- Chill mixture for 15 minutes. Roll mixture into log shape, cut into 3cm pieces and mould into shape.
- Dip in egg wash and roll through bread crumbs.
- Fry each croquette in shallow Yeo’s Pure Sesame Oil till brown on all sides. Serve hot.