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1 medium onion
2-5tbs of oil
5 hotdogs or 1 lb of ground beef
2 and 2/3 potato flakes
2 and 2/3 water
1-3 cups of breadcrumbs
1/2 spur cream (optional)
Dice and sautée the onion in oil untill yellowed (the stir and cover method works best. Stir every 2 minutes and cover when not stiring)
At the same time boil hotdogs and 3 eggs in the same pot (less dishes)
Onions will take about 20 minutes ruffly. In this time the eggs and hotdogs will be done around the 10 minute mark, remove them from the water. Shell the eggs, dice them and the hottdogs.
(At this time preheat the oven to 400°f)
Add the egg, hotdogs, and steak seasoning to the onions (add more oil if needed to prevent burning)
Sauté until hotdogs are tosted and onions are yellow.
Now for the “glue”
Put the 2 and 2/3 cups of water in the pot and bring to a boil. Add potato flakes and remove from heat. Feel free to add butter, sour cream, bacon bits, ect.
Sit until cooled. At this time prep bread crumbs by putting them on a plate. Take the remaining 2 eggs and beat them in a bowl.
Once the filling is cooled, shape the filling into 2-3 in inch patties, no thicker than an inch.
Coat the filling in egg then bread crumbs, patting crumbs onto the outside until no filling is visible
Put the croquetts on a tinfoil cover baking pan and put them in the oven at 400°f for about 30 minutes or until the outside is golden and crunchy.