Croquette sandwich
Remove the skin and seed from the avocado and cut it into cubes. Cut the tomato into slightly larger cubes. Place them in a bowl along with the drained onion and thinly sliced mushrooms
Add mayonnaise and mix
Prepare the potato salad (see separate recipe). It's easier to shape if you mix the potatoes together and then cut them into small pieces with a knife. Shape them into oval shapes
Coat (3) with flour, beaten egg, and breadcrumbs in that order
Deep fry the croquettes in oil heated to 160°C. Once the batter has browned, remove them to a wire rack to drain the oil
Arrange six slices of 8-slice bread and spread mustard butter on one side of each. Place shredded cabbage on three of the slices
Place the salad (2) and croquettes on top of the shredded cabbage and pour the medium-thick sauce over it
Place another slice of bread on top and press firmly with your hands. Cut into bite-sized pieces and serve on a plate
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- Potato salad
- Appropriate amount
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- Avocado
- 1 piece
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- tomato
- 80g
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- mushroom
- 2
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- Sweet onion
- 40g
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- mayonnaise
- 50g
-
- flour
- Appropriate amount
-
- Beat egg
- Appropriate amount
-
- Bread crumbs
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- shredded cabbage
- Appropriate amount
-
- Mustard butter
- Appropriate amount
-
- Use 8 slices of bread
- 6 sheets
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- Medium thick sauce
- Appropriate amount
