Mashed potato, bacon
and cheddar croquettes
Makes about 20 croquettes
2 cups leftover mashed potatoes
2 egg yolks
1/2 cup grated cheddar cheese
6 strips bacon, crisped, crumbled
2 tablespoons parsley or chives, finely chopped (optional)
Salt and pepper as needed
Flour as needed,
about 1 cup
2 eggs mixed with
1 tablespoon water
Breadcrumbs as needed, about 1 cup
Vegetable oil as needed
Note: If you don’t have leftover mashed potatoes, just boil three russets, then peel, mash with a little butter and season to taste with salt.
1. Combine mashed potatoes, yolks, cheddar, bacon and optional parsley or chives in a bowl. Taste for seasoning. Add salt and pepper, if needed. Cover and refrigerate until cold, about an hour.
2. Form croquettes by rolling potato mixture into 2-inch by 3/4-inch cylinders. For breading, place flour, egg wash and breadcrumbs in separate shallow bowls. Dredge each cylinder in flour, dip in egg wash, then coat in breadcrumbs.
3. Heat two inches of oil in a heavy-bottom pot to 350 degrees. Fry croquettes, in batches, turning occasionally, until golden brown on all sides and warmed through, two to three minutes. Drain croquettes on paper towels. Repeat with remaining ingredients; serve immediately.
Nutrition information per piece: 98 calories, 5 g fat, 1 g saturated fat, 42 mg cholesterol, 9 g carbohydrates, 0 g sugar, 4 g protein, 160 mg sodium, 1 g fiber