Potato Cheese Croquettes With a Chipotle Sauce

These crisp little balls have a creamy filling of potatoes, cheeses, fresh parsley, shallots. Along with a slightly spicy chipotle dipping sauce. A wonderful way to use left over mashed potatoes. Or an excuse to make extra mashed potatoes.

• Ready In: 25 mins
• Serves: 8-10
• Yields: 20 Croquettes

Ingredients

• 1  lb  cool leftover mashed potatoes
• 1  egg, beaten
• 3  ounces sharp cheddar cheese, grated
• 1  small shallot, minced very fine equaling 1 tablespoon
• 1⁄3 cup  chopped fresh parsley
• 1⁄3 cup  grated parmesan cheese
• 1  dash dried chipotle chile
• 1  teaspoon salt
• 1  teaspoon Worcestershire sauce

• For breading

• 2  large eggs
• 1⁄8 cup milk
• 1⁄4 cup flour, seasoned with
•  salt, and
•  pepper, and
•  dried chipotle powder
• 1  cup  seasoned bread crumbs
•  Crisco cooking oil, for frying to fill pan by 3 inches

• Dipping Sauce

• 1⁄2 cup mayonnaise
• 2  chipotle chiles in adobo, diced (remove seeds if you want less heat)
• 1⁄8 cup ketchup
•  salt and pepper
• 1⁄2 lime juice
• 1  garlic clove, mince fine

Directions

1. Combine the first 9 ingredients and blend thoroughly.
2. Form into 20 golf size croquettes.
3. Place seasoned flour in one bowl.
4. Beat eggs with milk and place second bowl.
5. Place bread crumbs in third bowl.
6. Dip each croquette in the flour then egg and then roll in the crumbs.
7. Fry in deep fat until golden brown.
8. While frying stir together dipping sauce ingredients and place in serving bowl.
9. Drain on paper towels and serve while very hot with chipotle sauce.
10. Garnish with fresh parsley.