You could try this recipe for Sunday afternoon snacks. Starchy potatoes make the best croquettes, but local potatoes can also be used.
Content: Cut the carrots and beans smooth. Mix all ingredients and cook until the meat cooked. Taste, add salt to taste. Lift. Set aside.
Croquettes: Potato fry until slightly discolored, drain. Puree. Mix with other ingredients, mix well.
Solution: Take a handful of fine potatoes, pipihkan. Put the middle of dough, cover tightly, oval shape. Roll over the croquettes in flour, coating evenly. Coated with egg white and roll in flour panir top, flat salute. Repeat until finished.
Fry in hot oil over medium heat until golden brown. Remove from heat and drain. Serve while it is hot.
This recipe has been tested in Rasamasa's own kitchen