2 1/4 kgs potato
5 pcs egg, separated
2 Tbsp oil
1/2 cup garlic, minced
1/2 cup onion, chopped
500 g chicken, ground
450 g tokwa, mashed
2 tsp salt
1/2 tsp pepper, black
2 pouch DEL MONTE Sweet Style Spaghetti Sauce (250g)
1/2 cup soy sauce
3 tsp kinchay, chopped
2 1/2 cups breadcrumbs
oil, for deep frying
1. Boil potatoes until tender. Peel and mash. Mix with egg yolks. Set aside in a covered container.
2. Sauté garlic, onion, chicken, and tokwa. Add salt, pepper, DEL MONTE Sweet Style Spaghetti Sauce, and soy sauce. Cook for 30 minutes or until dry. Remove from heat and cool for 5 minutes. Mix with kinchay.
3. Form each tablespoon of meat mixture into balls. Cover with 2 tablespoon mashed potato. Form into croquettes. Dip in egg white and roll in bread crumbs. Repeat the process.
4. Deep-fry until golden brown. Drain on paper towels.
Best served with DEL MONTE Original Blend Ketchup or Lady’s Choice Real Mayonnaise.
Do not overcrowd the pan when deep frying because the temperature of the oil will drop, resulting in a soggy and oily croquette.