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Ingredients

Adjust Servings:
Vermicelli – 3 ½ oz (100 g)
Ham – 3 ½ oz (100 g)
Bread Crumbs – 3 ½ oz (100 g)
Salt – to taste
Eggs – 3
Wheat Flour – 5 ¼ oz (150 g)
Potatoes – 3 ½ lb (1 ½ kg)
Ground Black Pepper – to taste
Butter – 1 ¾ oz (50 g)
Nutmeg – 2 pinches

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Saint-Florentin Potatoes

Saint-Florentin Potatoes

Cuisine:
  • 60 min
  • Serves 4
  • Easy

Ingredients

Recipe

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Without lengthy introductions and unnecessary delays, Cook It shares with you a unique recipe for Saint-Florentin potatoes that will undoubtedly impress your guests. Crispy coating on top, soft potato with ham inside — super delicious and unusual!

Saint-Florentin is a city located in Burgundy (France). Although it is unclear why these potato croquettes were named in its honor, they are incredible and deserve recognition.

Select starchy potatoes for this recipe — they will better hold their shape. After pureeing, you can keep the pan on the stove for a couple of minutes, so that moisture completely evaporates. To make the crispy coating, use pre-crushed thin soup noodles. You can employ the method specified in the recipe, or you can use modern equipment (food processor that can crush ice).

Steps

1
Done

Peel the potatoes, chop, cover with water, season with salt, and boil. Drain the water, mash the potatoes. Take off the lid and let the pan cool completely.

2
Done

Cut the ham into small cubes and combine them with the potatoes, then add butter, the yolks separated from the whites, black pepper, and nutmeg. Thoroughly mix the mass.

3
Done

Beat egg whites until they foam. Using a spatula, put half of it in the potato mass.

4
Done

Grind the vermicelli noodles. To do this, put them in a plastic bag and crush them with a rolling pin. Add breadcrumbs and mix.

5
Done

Roll small sausages from the potato mass on a surface covered with flour. First, dip each one in whipped egg white, and then in the mixture of vermicelli noodles and breadcrumbs.

6
Done

Deep fry the potatoes until browned.

Put the finished Saint-Florentin potatoes on a paper towel to absorb excess oil. Then transfer to a platter covered with lettuce leaves. Serve with sour cream and mustard sauce: 2 tablespoons of Dijon mustard mixed with 3 ½ oz (100 g) of thick sour cream and a pinch of salt. Add paprika to taste and mix. If you want to surprise your friends, show them this recipe!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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