- 2 tbsp YEO’S SAMBAL OELECK
- 2 tbsp YEO’S SOY BEAN DRINK
- 3 tbsp Gluten Free Plain Flour
- ½ tsp Onion, chopped
- 1 Spring Onion, chopped
- 2 Egg Yolks, beaten
- ½ tsp Pepper
- 4 cups Mashed Potatoes
- 1 Egg, beaten for egg wash
- YEO’S PURE SESAME OIL, for frying Salt, to taste
1. Add YEO’S SAMBAL OELECK, YEO’S SOY BEAN DRINK, flour, onion, spring onion, egg yolks, pepper and salt to mashed potatoes.
2. Chill mixture for 15 minutes. Roll mixture into log shape, cut into 3cm pieces and mould into shape.
3. Dip in egg wash and roll through bread crumbs.
4. Fry each croquette in shallow YEO’S PURE SESAME OIL till brown on all sides. Serve hot.