Prep 30 mins
Cook 20 mins
This was on Paula's Home cooking. I just love these. Left over mashed potatoes are the best, but you can make fresh mashed potatoes to make this.
- 2 tablespoons milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon chopped green onion
- 2 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 4 cups left over mashed potatoes
- 1 egg, beaten
- 1 cup fresh breadcrumb
- 1⁄4-1⁄2 cup peanut oil, enough to fill pan 1/2-inch
- Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.
- Chill and then shape using an ice cream scoop.
- Dip in the beaten egg, then roll through bread crumbs.
- Fry each croquette in shallow oil until brown on all sides.
- Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
What an excellent recipe for using up leftover mashed potatoes! My family really enjoyed these. I especially liked the crispy coating on the outside.
Forget left over worth the effort of boiling up a pot of potatoes. We thoroughly enjoyed these with pork loin chop (marinated in Karin's Pork Marinade and b-b-q'd) with some steamed vegetables. They were crispy on the outside as you bit into a soft delectable centre. I got 19 out of this mix but did use about 2 1/4 cups of fresh bread crumbs (7 thick slices of wholemeal bread with crusts removed). The best of this is I made it all in the morning and covered and left in the fridge. When I cooked it I browned it well (in canola oil) doing it in two batches put it on a tray with baking paper and put it in the oven to heat through while I steamed the vegetables. It's a keeper, thank you KaraRN. Made for New Thread 123 Hit Wonders 2007D.
Made for Photo Tag Fall 07. Kara...love these croquettes...I may add some shredded cheese and bits of ham next time!