Super simple celeriac croquettes (using leftovers from my duck dinner). Baby ducks (ducklings) really like to play and swim but they have to swim near their mother until they are fully grown. Use a brown pencil for the details and a black marker for the feathers on the wing. Next step is to put together the head.
No need for extra salt as the crackers have salt already.
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Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, super simple celeriac croquettes (using leftovers from my duck dinner). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Baby ducks (ducklings) really like to play and swim but they have to swim near their mother until they are fully grown. Use a brown pencil for the details and a black marker for the feathers on the wing. Next step is to put together the head.
To begin with this recipe, we must first prepare a few components. You can cook super simple celeriac croquettes (using leftovers from my duck dinner) using 8 ingredients and 5 steps. Here is how you can achieve it.
Ingredients for Super simple celeriac croquettes (using leftovers from my duck dinner):
- Give Leftover celeriac mash.
- Provide 1 for egg.
- Need 1 - plate of dried breadcrumbs.
- You need 1 of plate of flour.
- Require of Seasoning.
- Give of Dried herbs of choice.
- Prepare of Zest of one lemon.
- Need 3 tbsp rapeseed oil.
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Super simple celeriac croquettes (using leftovers from my duck dinner) making:
- Preheat oven to 200 degrees c.
- Crack the egg into a bowl and whisk. Place the flour on a plate and season with salt and pepper. Place the dried breadcrumbs on a plate and add a tsp of dried herbs, the zest of a small lemon, salt, pepper and oil and mix together..
- Roll the leftover mash into croquette shapes. Roll in flour, then egg, then breadcrumbs and set on a non stick baking tray..
- Depending on how much mash you’ve got, you might need more of the coating mixture..
- Bake the croquettes in the over for 20 minutes, or until golden. Serve with dipping sauce. I used the leftover fig sauce from my duck recipe..
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