Croquette sandwich
Remove the skin and seeds of the avocado and chop the chops, while the tomatoes are slightly larger. Place in a bowl with drained soaked onion and thinly sliced mushrooms.
Add mayonnaise and mix.
Prepare potato salad (see separate recipe). It's easier to mold if you put them together and then cut them with a knife. Shape it into an oval shape.
[3], add flour, beaten eggs, and breadcrumbs in the order of flour.
Fry the croquettes in frying oil heated to 160°C. Once the batter is fried, remove it on a net and drain the oil.
Arrange six slices of 8 slices of bread and spread mustard butter on one side. Make shredded cabbage on three slices of bread.
Top with the salad from [2] and croquettes on top of shredded cabbage, and pour in medium-sized sauce.
Layer another slice of bread and hold it tightly with your hands. Cut into small pieces that are easy to eat and serve in a bowl to complete the meal.
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- Potato salad
- Appropriate amount
-
- Avocado
- 1 piece
-
- tomato
- 80g
-
- mushroom
- 2
-
- Sweet onion
- 40g
-
- 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
-
- Uses 8 slices of bread
- 6 sheets
-
- Medium thick sauce
- Appropriate amount
