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Cuban Fusion Potato Croquettes

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Potato Type: YellowRusset
Prep Method: Fried

Dish

Main Dish

Prep Time

240 Mins

Serving

Serves 7

Ingredients

+

CUBAN STYLE SHREDDED BEEF

  • 2 lbs. flank steak
  • 1 yellow onion
  • 1 carrot
  • 1 celery
  • 1 jalapeño
  • 12 ounces beef stock
  • 12 ounces black beans
+

CORN CROQUETTES

  • 8 ears sweet corn
  • 2 cups russet potato, riced
  • 1 cup gold potato, riced
  • ¼ cup crumbled cotija
  • 2 eggs
  • 2 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup egg wash
  • 1 cup flour
  • 1 cup Panko breadcrumbs
  • 1 cup dehydrated potato flakes

Preparation

  1. Add beef, carrot, onion, celery, jalapeño, and stock to a deep hotel pan and simmer in the oven for 90 minutes.
  2. Remove beef from cooking liquid and shred.
  3. Purée vegetables into cooking liquid and pour over shredded beef. Add black beans and spices and cook for 30 more minutes.
  4. Fry corn croquettes for 2 to 3 minutes or until golden. Remove husk and silk from corn.
  5. Grill corn, let cool and remove kernels.
  6. Combine riced potato, corn, eggs and seasoning in a mixing bowl.
  7. Let mixture cool for 1 hour or overnight.
  8. Form into one Tablespoon size pieces. Combine breadcrumbs and potato flakes.
  9. Follow standard breading procedure: flour, egg, crumbs, making sure it is completely coated.
  10. Form breaded croquettes into cork-shaped pieces and freeze for service.
  11. Serve: in a lined boat, top with fresh sliced avocado, three corn croquettes, fresh lime juice and cilantro.

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Nutrition Facts Per Serving

Calories

880

Fat

47g

Sodium

860mg

Cholesterol

115g

Carbohydrates

84g

Fiber

13g

Protein

37g

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