Bakels
Baking ingredients since 1904

POTATO CAKES & CROQUETTES

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Pies and Savoury - Batters and Potato
Recipe No:  R766a
Group  Ingredient KG
  FINO POTATO CAKE MIX 0.400
  Water (cold) 1.100
  Total Weight 1.500
Method:  1. Pour the Water over the flakes while stirring.
2. Allow to soak for 5 minutes.
3. Work the mixture to a smooth dough.
4. Roll out into lengths.
5. Cut into slices of approximately 50g (2oz) and deep fry or pan fry using a small amount of BAKELS FRYING SHORTENING.
6. Fry at 182-190°C (360-375°F) for 25-30 seconds or until golden brown.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.