Spicy Idaho Potato and Chicken Croquettes

Russell C Skall, Corporate Chef at Fleming's Prime Steakhouse & Wine Bar, in Tampa, Fl makes these and I found this recipe to be wonderful! It is from the Idaho Potato site. The reason I found these so intriguing is that they contain yucca! Haven't allowed for cooling times.

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• CROQUETTES

• 10  ounces yucca root (peeled, all red skin removed, cut into 3-inch pieces) or 10  ounces  frozen yucca root
• 5  teaspoons kosher salt, divided
• 10  ounces idaho potatoes, peeled, cut into large pieces
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon  finely ground black pepper
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon garlic powder
• 3⁄4 cup all-purpose flour
• 2  tablespoons all-purpose flour
• 2  tablespoons salted butter
• 3  tablespoons  shredded smoked cheddar cheese
• 2  eggs
• 3⁄4 cup  fine breadcrumbs
•  vegetable shortening, as needed for deep-frying
• 4  sprigs fresh rosemary, for garnish

• SPICY CHICKEN STUFFING (use 1 cup for this recipe)

• 1  tablespoon  clarified butter (or canola oil)
• 1⁄4 cup  minced yellow onion
• 2  teaspoons  minced  jalapeno peppers
• 1⁄4 teaspoon  minced garlic
• 1  pinch ground cumin
• 1  pinch dried thyme
• 1  pinch dried oregano
• 1  pinch chili powder
• 1⁄8 teaspoon kosher salt
• 2  ounces chicken breasts, minced (boneless & skinless)
• 1  pinch sugar
• 1  teaspoon white vinegar
• 2  teaspoons tomato paste

• ROASTED RED PEPPER SAUCE (use 1 cup for this recipe)

• 1  red bell pepper
• 1  tablespoon  chopped shallot
• 1  tablespoon  chopped garlic
• 1  bay leaf
• 2  teaspoons  salad oil
• 1⁄4 cup white wine
• 2  tablespoons fresh lime juice (not the bottled kind)
• 1⁄3 cup heavy cream
• 4  ounces salted butter, cut into 1-inch pieces (chilled)
• 1  pinch white pepper

Directions

1. MAKE YUCCA & POTATOES:
2. Place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
3. Bring to boil; cook until tender but not mushy, 45 to 50 minutes.
4. Drain well; cool.
5. Remove center vein and any uncooked yucca.
6. In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
7. Boil until tender; drain well; reserve.
8. In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
9. In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
10. SPICY CHICKEN STUFFING & RED PEPPER SAUCE:
11. Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapenos until soft, about 3 minutes.
12. Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
13. Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
14. Add tomato paste; cook 1 minute to incorporate.
15. Transfer to small bowl; cool.
16. ROASTED RED PEPPER SAUCE: (Make this first).
17. Over an open flame, char red pepper until blackened.
18. Place in bowl; cover with plastic wrap.
19. When cool, remove skin and seeds; puree in food processor; reserve.
20. In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
21. Add 1/2 of red pepper puree; cook 2-3 minutes,.
22. Add wine and lime juice; cook until reduced by half, 2 minutes.
23. Add cream, reduce to half, 1-2 minutes longer.
24. Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
25. Strain sauce into container.
26. Add white pepper and remaining red-pepper puree.
27. MAKE THE CROQUETTES:
28. Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
29. Blend to dough consistency, about 1 minute.
30. Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
31. Coat hands with seasoned flour; roll each portion of potato mixture into a ball.
32. Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese.
33. Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
34. In small bowl, beat eggs with 1 tablespoon water.
35. Place breadcrumbs in another bowl.
36. Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
37. Place on paper-lined sheet pan.
38. In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF.
39. Fry croquettes until golden brown, about 3 minutes.
40. Drain well on paper towels; season lightly with salt and pepper.
41. Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
42. Enjoy!