Scoop Croquettes with Leftover Curry

Name: Scoop Croquettes with Leftover Curry
Yield: 8-inch square baking dish
Ingredients: About 1 serving leftover curry; 1 cup panko breadcrumbs (about 50 grams); 3 potatoes; as needed Shredded pizza cheese,; 1 tablespoon olive oil (about 15 ml); 1 pinch Parsley (optional),; Sauce of your choice, to taste

Ｇａ＋ @cook_40123566

Turn leftover curry into scoop croquettes! This easy, healthy, and budget-friendly dish looks impressive, too.
Recipe background:
I thought minced meat curry would be perfect for making croquettes.

Ｇａ＋ @cook_40123566

Turn leftover curry into scoop croquettes! This easy, healthy, and budget-friendly dish looks impressive, too.
Recipe background:
I thought minced meat curry would be perfect for making croquettes.

Saved

Ingredients

8-inch square baking dish

About 1 serving leftover curry
1 cuppanko breadcrumbs (about 50 grams)
3potatoes
as neededShredded pizza cheese,
1 tablespoonolive oil (about 15 ml)
1 pinchParsley (optional),
Sauce of your choice, to taste

Saved

Steps

1

Toast the panko breadcrumbs in a dry pan until lightly golden, then set aside.
2

Boil the potatoes until a skewer goes through easily. You can also microwave them.
3

Peel the potatoes, return them to the pot, and roughly mash them.
4

Add the curry and mix. If the mixture is too watery, cook over low heat to thicken. Taste and add a little salt if needed.
5

Spread half of the potato mixture evenly in a heatproof baking dish, then sprinkle cheese evenly over the top.
6

Add the remaining potato mixture, spread it out, and sprinkle the toasted panko evenly over the surface.
7

Drizzle with olive oil and bake in a toaster oven until the top is lightly browned.
8

Sprinkle with parsley to finish. Add your favorite sauce if you like.
9

On October 3, 2016, this recipe became popular—thank you!