Potato, Mushroom, and Leek Croquettes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
For a vegetarian option that's low in calories, try these crispy, pan-fried potato and mushroom croquettes. Ingredients:
8 ounces coarsely chopped peeled yukon gold potato |
4 ounces sliced cremini mushrooms |
4 ounces sliced button mushrooms |
1/2 cup chopped leek |
1 teaspoon chopped fresh thyme |
cooking spray |
1/2 cup (2 ounces) shredded gruyere cheese |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese, divided |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 large egg yolk |
1/3 cup all-purpose flour |
1 large egg white |
2 teaspoons water |
1/2 cup panko (japanese breadcrumbs) |
1 tablespoon olive oil |
Directions:
1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl.
2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.
3. Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until golden.
|
|