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Saturday, October 8, 2011

Cheesy Potato Croquettes

Last night I made a lovely croquette out of a batch of cheesy mashed potatoes I had made the night before. I wanted to create something a little bit more interesting with mashed potatoes so I thought to make a croquette, a fried potato ball or cake, often combined with various other fillings. I am a huge fan of potato pancakes, made with shredded potatoes and fried, so I decided to try my own spin on the beloved pancake. The resulting croquettes were amazing, everything you'd expect from blending potato, cheese and fried goodness. I made a batch of caramelized onions to top off the croquette, which unfortunately are not pictured in the photograph. I highly recommend adding the caramelized onion to the dish, adding just the right amount of sweet! Follow my simply recipe below:

Rachael's Cheesy Croquettes
(makes approx. 9-10 2-3inch croquettes)

1 dozen baby red potatoes
1/4 cup butter
1 cup sour cream
3/4-1 cup milk
2 cups extra sharp cheddar cheese, shredded
2 tbsp minced garlic
1 tbsp fresh basil 
Pinch salt, pepper, onion powder and sweet paprika
~ ~ ~ ~ ~ ~ ~
1 cup bread crumbs
1 cup panko bread crumbs
Pinch sweet paprika, salt and pepper
2 eggs, mixed well 
1 cup sour cream
1/2 cup ketchup

Caramelized Onions
3 onions, chopped into thin rounds
1/4 cup olive oil

For the potatoes, quarter and place into a pot of boiling salted water until tender, strain and return to pot over low heat. Add butter and mash, then add sour cream and milk until creamy. Add cheese, garlic and spices until mixture is thick and creamy (potatoes must be a bit thick to form into round cakes for frying). Next, allow to cool thoroughly in refrigerator. While potatoes cool, start your caramelized onions by heating a pan over low heat with the olive oil, add onions and simmer on low for nearly 30 minutes, until onions have reduced and appear brown in color. Prep your sauce for the cakes by mixing the sour cream with ketchup and set aside. When mashed potatoes have cooled, form into 2-3 inch round disks and set onto a plate. Once cakes are made, mix the bread crumbs (panko and reg.) with spices in a shallow bowl. In another shallow bowl, add egg mixture. Dip potato cakes into egg wash and then into breading until coated. Heat a frying pan over high heat and add a good amount of olive oil to coat the bottom of the pan. When oil is screaming hot, add cakes and fry on both sides until browned. When your ready to plate, add three cakes to each plate, top with the sour cream and ketchup sauce, a dollop of caramelized onion and a fresh green herb for color!

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