Spinach and Mashed Potato Croquettes

• Vegetarian

• Produce

  • 1 clove Garlic
  • 1 package Idaho spuds 3 cheese potatoes, prepared
  • 2 cups Spinach, fresh

• Refrigerated

  • 2 Eggs

• Oils & Vinegars

  • 1/2 cup Oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 1/4 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese

Found on liveeatlearn.com

Description

Ingredients

• ½ cup (118 mL) oil for frying + a dash for sautéing
• 1 clove garlic, minced
• 2 cups (70 g) fresh spinach
• 1 package prepared Idaho Spuds 3 Cheese Potatoes (or 2 cups, 450 g, leftover mashed potatoes*), chilled
• ¼ cup (40 g) shredded parmesan cheese
• ¼ cup (40 g) shredded mozzarella cheese
• 2 eggs, whisked
• 1 cup (80 g) panko breadcrumbs

Directions

• Heat a dash of oil in a large saute pan over medium heat. Add garlic and cook for a minute, then add spinach. Cook, stirring often, until spinach has reduced in size, about 3 minutes. Remove from pan and roughly chop spinach so that its not too stringy.
• In a large mixing bowl, combine spinach, mashed potatoes, parmesan, and mozzarella. If mixture is too moist, add a dash of flour. Roll into tablespoon-sized rounds.
• Prepare a work station by whisking eggs in a bowl, placing breadcrumbs in a separate bowl, and placing a clean plate at the end. Working in batches and with a spoon, dip each ball into the egg, let excess drip off, roll in breadcrumbs, then set on the plate.
• Heat oil over medium/high heat in a large pan. Its ready when a piece of panko thrown in instantly begins sizzling. Working in batches of 4 or 5, gently add the croquettes, rolling slowly, until the entire coat is brown and crisp (about 2 to 3 minutes each)*. Set finished croquettes on a few layers of paper towels or a wire rack until youve finished them all. Serve immediately**.

Nutrition