Potato Croquette Recipe Modifed from Mark Bittman How to Cook Everything Vegetarian:
~3 cups mashed potatoes (we did blue potaotes! Make them with as little milk as possible and no butter. Also stir in a couple tablespoons of chopped parsley, black pepper, salt, paprika, and garlic powder.)
A generous handful of parsley, chopped finely
A generous handful or two of spinach, stems removed and chopped finely
3 stalks green garlic, minced
A handful of chives or spring onion, minced
2 large portobello mushrooms, chopped into 1/4 inch cubes
A potent and delicious combination of butter and olive oil for frying
Breadcrumbs or cracker crumbs (we used Ritz cracker crumbs and it was great)
Flour or matzo meal
2 eggs, lightly beaten
1. Make the mashed potatoes like this:
Wash four medium potatoes and chop them into one inch pieces.
Put the potatoes in a pot of water (we added one cube of garlic broth, you could add a bouillon cube or some veggie stock if you don’t have garlic broth). Add some salt and two tablespoons of chopped parsley. Cover the pot so it boils faster, but keep and eye on it because it will spill over.
Boil the potatoes for about 20 minutes or until they are soft to a fork.
Strain and mash up with a spoon or fork. You can save a little of the potato water for your own stock, but beware, it is powerful stuff.
Add the remaining spices: garlic powder, pepper, more salt, and paprika. Keep adding, stirring, and tasting until the masted potatoes are delicious.
2. While you’re making the mashed potatoes, do all the washing and chopping of greens and mushrooms. Then saute the parsley, spinach, garlic, spring onions, and mushrooms in plenty of olive oil until fairly soft. Probably only a few minutes. They will cook more later.
3. Next, set up the breading area in this order: a plate with a cup of flour on it; a wide shallow bowl with the lightly beaten eggs in it; a plate with the breadcrumbs. You ideally want this set up so that moving left to right (or right to left if you’re a lefty) you can go through these dishes and straight into the frying pan. The croquettes can be quite delicate.
4. Mix together all the various veggies and mashed potatoes in one pot. This is your croquette batter. meanwhile, melt at least 2 tablespoons of butter and a fair amount of oil in your frying pan so that the bottom is fully covered. Less than deep frying more than sauteing. Shut off the heat once the butter is melted.
5. Now, make the croquettes. Take about 1/4-1/3 of a cup of the batter in your hands and shape it into a burger-shaped patty. Dip it gently into the flour so that all sides are covered. Next, carefully lay it in the egg, first one side then the other. Last, very carefully dip it in the breadcrumbs on both sides. The patties will get progressively more fragile as you go so work quickly and careuflly. Finally, lay each patty in the frying pan (off the heat, but warmed) until you have 3-4 in there. Then put the pan back on the burner and get to work frying.
6. Each side needs to fry for about 5 minutes. The insides are already cooked, so just focus on getting the outsides brown and crispy, but not burnt. These are very forgiving to fry and best eaten immediately. (Though they do make an excellent breakfast the next morning, just fried again in a little more oil.)