Philippine cuisine is a multi-layered expression of culture and history. A simple potato recipe, the Cocreta de Patatas ( Potato Croquettes) in a country with culinary influences from foreign colonizers, settlers, and traders from further abroad, has caused the emergence of a modified indigenous cuisine by incorporating different culinary procedures over the centuries to turn them into a harmonizing cultural taste which is now a contemporary Filipino fare.
Potato croquette, a small fried food usually oval-shape, was a French invention (from the French croquer, “to crunch”) that gained worldwide popularity as a delicacy, either as an appetizer or as a fast food, for a quick easy potato-meat meal.
In Bangladesh, Alu Chop is a popular croquette served traditionally as a snack or appetizer. The center is filled with ground beef, peas, or other fillings. In Brazil, croquettes are made from beef and sold as German fare. While in China, croquettes are pumpkin-based and often popular in their Dragon Boat Festival. Croquettes in various countries differ in preparation according to culture and tradition.
Although its preparation varies from one country to another, the Philippine’s common main ingredients are mashed potatoes and ground meat. The Filipino potato croquette is derived no doubt from the Spanish colonial era, but unlike the croquettes in Spain, especially filled with ham or chicken, Filipino cocretas are made with mashed potatoes and ground meat. Like most Spanish-influenced foods in the Philippines, this potato recipe is served mainly in the middle and upper class households.
So, here is the quick and easy food for a complete meal – The Philippine’s Cocreta de Patatas.
Potato Croquettes Recipe
- ½ kilo Potatoes, boiled and mashed well
- ½ kilo Ground beef
- ½ cup Milk
- 2 Beaten eggs
- Bread crumbs
- Minced garlic
- Minced onions
- Salt and pepper to taste
- Butter
- Flour (optional)
- Oil for frying
Preparation:
- Saute the garlic and onions in oil.
- When garlic is golden brown, include the ground beef and bring to a boil until the meat is done.
- Remove the meat from the pan making sure the mixture is dry. Set aside.
- Combine the mashed potato, ground beef, milk, little dollop of butter, salt and pepper and mix well.
- Add a little flour if needed for molding consistency.
- Shape mixture into a firm egg-shape size form.
- Roll each one in breadcrumbs and dip into slightly beaten eggs.
- Fry in butter (low fire in order not to burn the butter).
- Serve with gravy, catsup, hot sauce or any of your chosen dip on the side.
Note: Left-over meat (poultry, pork, etc.), shrimp, fish or any combination thereof can also be used instead of the regular ground beef.
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