Potato-Cheese Croquette (Joey Altman) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 pound yukon gold potatoes, peeled and boiled |
2 ounces butter |
2 ounces sour cream |
2 egg yolks |
4 ounces grated white cheddar |
2 scallions minced |
salt and pepper |
2 tablespoons butter |
2 tablespoons olive oil |
Directions:
1. Rice potatoes. Whisk in butter, sour cream, and yolks. Fold in cheese and scallions. Season to taste. Chill for 1 hour.
2. Form into cakes 2 by 1 inch. Heat the oil and butter in a skillet on medium heat, until butter starts to foam. Gently place cakes in the pan and cook for approximately 3 minutes on each side or until golden brown.
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