马铃薯肉饼 Croquette Potato with Pork Bacon

马铃薯肉饼材料
褐色马铃薯310克、包菜60克（切丝）、大葱20克（剁碎）、蒜5克、牛至草1束、猪肉培根30克（切条）、牛油50克、蛋黄1粒、马铃薯粉25克、少许盐
310g Russet potatoes(boiled), 60g cabbage (slice),20g onion (chopped), 5g garlic, 1 sprig fresh oregano (chopped), 30g pork bacon (stripes), 50g butter, salt to taste, 1no egg yolk, 25g potato powder

裹料:混合
A：面粉80克、鸡蛋1粒（打散）
A：80g flour, 1no egg (beaten)

B：粟米片60克、南瓜籽、芝麻及亚麻籽各40克
B：60g cornflakes, 40g each of pumpkin seed, sesame seed and flax seed

灯笼椒酱
红灯笼椒400克、白汤150毫升、小葱80克（剁碎）、蒜2瓣（拍扁）、牛至草1束、牛油50克、鲜奶油50毫升、盐和胡椒粉适量
400g red capsicum, 150ml white stock, 80g shallot (chopped), 2 clove garlic crushed), 1 sprig oregano, 50g butter, 50ml culinary cream, salt and pepper to taste

灯笼椒酱做法
1.将灯笼椒用火烧烤至皮焦后，快速用保鲜纸包好。（图1）
1.Burn capsicum on direct fire, quickly wrap up with cling wrap as soon as darken. (pic 1)

2.待冷后将灯笼椒去皮去籽，切成小块。（图2）
2.Washed and remove the skin and seed. Cut into smaller pieces. (pic 2)

3.在平底锅内热少许牛油，爆香葱、蒜和牛至草。加入灯笼椒块及高汤煮至滚或灯笼椒软。（图3)
3.In another sauce pan, saut閑d onion, garlic and oregano with butter, add in capsicum; follow by stock, bring to boil and simmer till capsicum soften. (pic 3)

4.将灯笼椒混合料放入搅拌机搅拌成泥，倒入平底锅内加少许调味料及鲜奶油煮滚即可。
4.Puree the sauce and return to pan, season to taste and enrich with cream.

马铃薯肉饼做法
1.锅内注入水，加少许盐将马铃薯煮至软，取出待冷，去皮搓烂备用。
1.Boil potatoes with salted water till tender, remove from water and allow cooling, remove the skin and smash, set aside.

2.锅内热少许油，爆香葱及蒜头，加入培根及包菜，以少许盐调味。（图4-5）
2.Saute onion and garlic with butter, add in bacon and cabbage, saute till fragrant. Season to taste with salt.(pic 4-5)

3.在一个碗内将马铃薯泥、培根包菜混合料及蛋黄、鲜香料及马铃薯粉拌成团。（图6）
3.In a mixing bowl, combine the potato puree and sauteed vegetable with egg yolk, chopped herbs and potato powder, season to taste and mixed well. (pic 6)

4.取1小匙马铃薯混合料搓成圆形压扁，沾上裹料A后再沾裹料B，放入热油中炸成金黄色即可。（图7-8）
4.Shape the potato mixture into oval shape, coat with ingredients A, follow by mixed coating ingredients B, deep fry in hot oil till golden brown.(pic 7-8)

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