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Inspired by a dish I had at a restaurant, these little balls of potato, onion, and pastrami are the ultimate crowd-pleaser! Yields about 2 dozen croquettes
1 tablespoon oil
1 large Spanish onion, diced
1 teaspoon kosher salt
3 cloves garlic, minced or 3 cubes Dorot Gardens Frozen Garlic
12 ounces (340 gram) pastrami, diced
1 teaspoon smoked paprika
1 teaspoon Glicks Soy Sauce
4 Idaho potatoes, boiled and peeled
2 tablespoons oil
2 teaspoons kosher salt
2 eggs
1/2 cup Glicks Flour
1/2 cup Glicks Flour
2 eggs
1 and 1/4 cups Gefen Cornflake Crumbs
oil, for frying
Heat oil over medium heat in a large frying pan.
Add onion, salt, and garlic. Sauté for about 10 minutes, stirring occasionally, until onions are softened and starting to get some color.
Add pastrami, paprika, and soy sauce. Cook for an additional 10 minutes, then set aside to cool.
Mash potatoes together with oil and salt.
Add the pastrami mixture, followed by the eggs and flour. The mixture will be very soft. If necessary, add a bit more flour.
Scoop the mixture out into balls onto a Gefen Parchment-lined baking sheet. Freeze for about 30 minutes, until the balls are firm.
Set up a breading station: place flour in one bowl, eggs in another, and cornflake crumbs in a third. Dip each potato ball into flour, then egg, then cornflake crumbs.
Heat about two inches (five centimeters) of oil over medium heat. Fry croquettes for about five minutes, until golden brown.
Serve with garlic mayo, honey mustard, or your favorite dipping sauce.
Photography and Styling by Miriam Pascal
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Delicious! TY for the great recipe! Made for a bday party and it was a hit, so I am making them again for shavuos. I am freezing them breaded and frying fresh
Definitely a patchke, but delicious. The pastrami can be substituted for any cold cut. I would cut the salt a bit next time. Great recipe!
can these be made in advance and frozen?
Yes! Just make sure to crisp them back up before serving.
Can I freeze the croquettes after it has been fried?
What is smoked pastrami? I don’t want to buy ANOTHER spice that I will only use once. Can I use an alternate spice and how could I use this spice in other recipes? I want to make it this week, so please reply. Thanks.
You mean smoked paprika. It is paprika that gives a nice smoky flavor to your recipe. When you open the spice box the aroma reminds you of grilled food. You only need a bit and you can use it in many things. I add it to the roasted chicken. You can put it in meat, roasted vegtables, soups, chicken. I’ve not tried it on fish, but I’m sure it can be added to fish as well. I buy it by weight, so you can buy just a bit (in Israel in the spice stores). I keep it in the fridge in an airtight container.
Hi- smoked pastrami is actually a cold-cut/lunch meat. It is a smoked version of regular pastrami.
This was a hit!!
I always appreciate Miriam’s tips! Can these be frozen? If so, before or after frying?