I used to make these all the time and called them potato patties but my friend Dawn recently informed me the correct name was “croquette”. Ok, well to me they are still very delicious potato patties that are great as a side dish, appetizer or if there are any left over I warm them up for breakfast! Yummmmm Enjoy!!! For comments/questions email firstname.lastname@example.org
8 ounces coarsely chopped peeled Yukon gold potato
4 ounces sliced cremini mushrooms
4 ounces sliced Portabella mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
Pam Cooking spray
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/8 cup Egg Beaters
1/3 cup all-purpose flour
2 teaspoons water
1 egg white
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil
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 Pam cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and Egg Beaters, 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.