Cut the bacon into very fine cubes and fry in vegetable fat. Add the finely chopped onion and fry until translucent. Then add the crushed garlic and a bunch of chopped parsley and fry briefly. Mix the croquette powder into the cold water with a whisk, let it swell for 10 minutes, then knead in the bacon and herb mixture. Form eight dumplings. Mix bread flour and a bunch of chopped parsley, turn the dumplings in it on the other side and fry them in oil in hot fat (170 °C ) for about 7 min.
Hidden sausages
a quarter of a liter of water
salt
a quarter l of milk
1 pack of mashed potatoes (4 portions) pepper
nutmeg
1 bunch of parsley
30 g cheese, grated
6 grilled sausages (600g) flour for turning
Boil the water with salt, remove from heat, then add the milk. Mix in the puree powder with a whisk. Fold in the spices, chopped parsley and cheese, season and cool. Flour the roast sausages and uncover with the potato dough, covering the sausages well. Fry the rolls in hot oil (175 °C) for about 5 minutes.
From a Moulinex brochure **
Our tip: Use a deliciously spicy bacon for a delicious touch!
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