For the Dawn on the Amazon Peruvian Cuisine Cookbook
Rosemary Potato Croquetas
Our Peruvian Grandmother Judy and Marmelita worked all morning perfecting these ingredients and techniques. Our crew and I spent half an hour finishing them off. That’s just the way it is…
1 cup diced chicken
1 cup diced cecina (substitute cured ham)
9 small yellow potatoes (substitute favorite potato)
3 tbls. olive oil
1 tbls. fresh diced rosemary
1 tsp. sage
1 tsp. thyme
1/2 cup unbleached flour
1/2 cup bread flour
salt and pepper to taste
oil to fry
Boil the potatoes, peel, and mash in a large bowl to the texture of pastry. Set aside.
Heat olive oil in pan, fry cecina or ham, add chicken, rosemary, sage, and thyme, stir fry four minutes. Set aside.
Make a crater in the potatoes to add one egg, and the cecina, herb mixture. Mix everything while slowly adding the salt and pepper.
Knead for 10 minutes, then make over 20 oblong shapes of the croquetas.
Put the unbleached flour on one plate, and the bread flour on another plate, mix the two eggs in a bowl.
As you heat the oil to hot, roll the croquettas in the plain flour, then the eggs, then the bread flour.
Fry each one until golden brown.