TINAPA CROQUETTAS BY CHEF GENE GONZALEZ

Ingredients:

3/4	cup	shredded tinapa meat
1	pc	MAGNOLIA BROWN EGGS, boiled and chopped
1/2	cup	mashed potatoes
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1	tbsp	MAGNOLIA ALL-PURPOSE CREAM
	pinch	nutmeg (optional)
2	tsp	iodized fine salt
2	tsp	white pepper
1/4	cup	green peas
1/2	cup	MAGNOLIA ALL PURPOSE FLOUR
2	pc	MAGNOLIA BROWN EGG, use egg whites only
1	cup	breadcrumbs
3	cups	cooking oil

Procedure:

Mix tinapa and chopped egg with potato then add butter and put cream.
Add nutmeg and season with salt and pepper. Add peas then Chill.
Using a spoon, form chilled mixture into oval shapes then coat with flour. Dip in egg whites and coat again in flour and egg whites. Roll in breadcrumbs to seal very well.
Deep fry in hot oil.

Makes 3-4 servings.

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