photo by Lorrie in Montreal
- Ready In:
- 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.
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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 recipe #22710 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.
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