This recipe is made by mashing boiled potatoes, mixing them with kashar cheese, shaping into cylinders, coating in breadcrumbs, and baking. It's a lighter alternative to deep-frying.
Mix the mashed potatoes with grated kaşar cheese, egg, and flour, and season with salt and black pepper.
Chill the mixture in the refrigerator for 20 minutes, then shape into cylindrical croquettes in the palm of your hand.
Coat the croquettes by pressing them into beaten egg, then into breadcrumbs.
Arrange the croquettes on a parchment-lined tray, drizzle a thin layer of vegetable oil over them, and bake in a preheated 200-degree oven, turning occasionally, until golden brown.
Important: If you try to shape the mashed potato while it's hot, it may fall apart; shape it only after it has cooled completely. Allergen: Contains dairy, egg, and gluten (breadcrumbs).
If you add finely chopped sujuk to the inside of the croquettes, both the flavor is enriched and you get a more satisfying snack.
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