Prep 20 mins
Cook 10 mins
Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995...My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family...Decades have passed and the original recipes are long gone, but this one looks very much like one of hers...I'd like to surprise her one day with this old standby, so I'm placing it here for safekeeping!
- 1 lb russet potato, peeled
- 2 tablespoons unsalted butter
- 2 tablespoons 1% low-fat milk
- salt (optional)
- 1⁄2 teaspoon white pepper
- 1 ounce cooked ham, very finely chopped
- parsley, finely chopped (fresh, about a handful before chopping)
- 2 scallions, very finely chopped
- 1⁄2 cup flour (or more as needed)
- 1 -2 tablespoon olive oil (or more as needed)
- Boil the potatoes until tender; then mash them with the butter, and milk.
- Allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions.
- Shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour.
- Heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden.
- When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy.
- Prep and cooktimes noted above the ingredient list are approximate.