Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, baked potato croquettes with pumkin/carrot/tomato soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Baked potato croquettes with pumkin/carrot/tomato soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Baked potato croquettes with pumkin/carrot/tomato soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish. Mashed potato, stuffed with cheese, coated with breadcrumbs and I like to bake these croquettes because it means you can cook more of them at once, and also prevents that splattery mess you can get with frying foods. Crispy on the outside, soft on the inside filled with plenty of spiced up mashed pumpkin and potato.

To begin with this particular recipe, we must prepare a few components. You can have baked potato croquettes with pumkin/carrot/tomato soup using 21 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Baked potato croquettes with pumkin/carrot/tomato soup:

1. Make ready 1 kg irish potatoes
2. Get 1 table spoon butter
3. Take 1 large onion
4. Get 1/2 tablespoon tumeric
5. Take to taste Salt
6. Take Cooking oil
7. Get I bunch dhania
8. Prepare Pumkin/carrot/tomato soup
9. Prepare 2 cups pumkin puree
10. Get 1 cup tomato puree
11. Prepare 1/2 cup grated carrots
12. Make ready 1 large onion
13. Take 100 gms chicken pieces
14. Make ready 1 tablespoon ginger/ garlic paste
15. Prepare 1 knorr chicken cube
16. Get I teaspoon tumeric
17. Make ready 1/2 tablespoon tomato paate
18. Get 1 cup milk/cream
19. Make ready Cooking oil
20. Take to taste Salt
21. Prepare 1 teaspoon rosemery leaves

Potato croquettes recipe, perfect looking potato croquettes that are vegetarian friendly. Potato, corn, cheese as main ingredients, these are great snack for kids, perfect party starters too. I saw these cheese oozing croquettes in Tasty, but it was not a vegetarian one. But I loved the recipe and Aj too.

Steps to make Baked potato croquettes with pumkin/carrot/tomato soup:

1. Peel, wash and boil the potatoes. Then drain the excess water after boiling
2. Fry the onions till well cooked
3. Add in the butter, salt and tumeric
4. Add in the dhania
5. Add in the potatoes bit by bit as you stir
6. Stir till well mixed then mash
7. Let them cool the roll into desired shapes and arrange on a greased oven tray
8. Apply melted butter on top
9. Bake until browned and crispy
10. For the soup. Prepare the ingredients
11. In a pan fry the chicken pieces in a little oil till well browned and set them aside
12. Fry the onions
13. Add in the tomato puree and ginger/garlic paste. Stir, cover and let it simmer
14. Add in the tomato paste, salt, tumeric, chicken cube and rosemery
15. Add in the grated carrots and browned chicken
16. Add in the pumkin puree bit by bit while stirring
17. Add in the milk and keep stirring till a desired consitency is achieved
18. Cover and allow it to simmer for a few mins

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