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Recipe details
Ruffled Lasagne Croquettes with Tomato
Crisp, pan-fried croquettes made from chopped cooked ruffled lasagne and diced tomato, seasoned with pepper.
≈ 60 kcal/100 g · ≈ 334 kcal/serving
40 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
ruffled lasagne60 g
tomato120 g
water360 ml
cooking oil10 g
salt2 g
black pepper0.5 g
Cookware and utensils
Medium saucepan
Slotted spoon
Cutting board
Chef’s knife
Fork
Nonstick skillet
Spatula
Directions
01
Bring the water to a boil in the saucepan and add the salt.
Products
water — 360 ml; salt — 2 g
Action
Boil
Time
5 min
Temperature
Boiling
02
Add the ruffled lasagne and boil it until just tender, stirring occasionally.
Products
ruffled lasagne — 60 g
Action
Cook
Time
10 min
Temperature
Rolling boil
03
Lift the lasagne onto the cutting board with the slotted spoon and let it drain.
Products
ruffled lasagne — 60 g
Action
Drain
Time
2 min
Temperature
Hot
04
Dice the tomato with the knife.
Products
tomato — 120 g
Action
Dice
Time
3 min
Temperature
Room temperature
05
Chop the drained lasagne into short pieces with the knife.
Products
ruffled lasagne — 60 g
Action
Chop
Time
3 min
Temperature
Warm
06
Mash the chopped lasagne and tomato together with the fork
Products
ruffled lasagne — 60 g; tomato — 120 g; black pepper — 0.5 g
Action
Mash
Time
2 min
Temperature
Warm
07
season with pepper
Products
ruffled lasagne — 60 g; tomato — 120 g; black pepper — 0.5 g
Action
Mash
Time
2 min
Temperature
Warm
08
Shape the mixture into four small croquettes with your hands.
Products
ruffled lasagne — 60 g; tomato — 120 g
Action
Shape
Time
3 min
Temperature
Room temperature
09
Heat the oil in the nonstick skillet.
Products
cooking oil — 10 g
Action
Heat
Time
2 min
Temperature
Medium heat
10
Pan-fry the croquettes until their surfaces are crisp and browned, turning them with the spatula.
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