Potato Croquettes

Leftover Mashed Potatoes - what a great problem! It's not one we have too often at our house, because we usually eat them up. When you are lucky enough to have leftover potatoes, make potatoe croquettes. My mother used to simply pat cold mashed potatoes into cakes, dredge them in flour and pan fry them in butter. I was a very picky eater when I was a little girl, but I was always ready to eat potato cakes! Here are some more complicated croquettes. The first one uses leftover steamed, shredded cabbage. The first time we ever had cooked shredded cabbage was when Mama got her set of waterless cookware. The salesman had demonstrated how to cook both carrots and cabbages without water, just steaming them with some butter in the pan. These days this is called butter steaming, but it was a revelation back in the fifties when cabbage was something one boiled and boiled. I love cabbage every way you can cook it, but simply butter steamed is my favorite. We usually have some leftovers too since cabbages are such giant vegetables.


Potato Croquettes

3 cups mashed potatoes
8 ounces shredded steamed cabbage, well drained
1 egg, beaten
1 cup shredded Cheddar cheese
fresh nutmeg, grated
salt and pepper
all-purpose flour, for dredging
oil, for frying

Mix the potatoes with the cooked drained cabbage, egg, cheese, nutmeg and salt and pepper. Divide and shape into croquettes or patties.
Chill for 1 to 2 hours, if possible. Chilling the mixture will make it easier to keep the croquettes together. Dredge the croquettes in the flour.

Heat about 1/2-inch of oil in a frying pan until it is hot. about 160°.

Carefully slide the croquettes into the oil and fry on each side for about 3 minutes until golden and crisp. Drain on paper towel and serve hot and crisp.

Baked Potato Croquettes This one can make you feel a little bit less guilty.

4 C. cooked, mashed potatoes
2 large eggs, lightly beaten
2 to 4 T. buttermilk
3 T. chopped chives
1 tsp. salt
1/4 tsp. ground white pepper
1 1/2 C. crushed, Ritz cracker crumbs (about 40 crackers)
1/2 tsp. paprika
2 tablespoons melted butter

1. Combine first six ingredients
2. Divide mixture into 8 portions
3. Shape each portion into an oval croquette, & roll in crushed cracker crumbs.
4. Place on a lightly greased 15 x 10 x 1 in jelly roll pan
5. Cover & refrigerate up to 24 hrs.
6. Combine butter & paprika and drizzle over croquettes
7. Bake at 375 for 35 minutes or until golden brown
8. Yield: 8 servings

NOTE: Potato croquettes may be frozen after rolling in crushed cracker crumbs. To bake, place frozen croquettes on a greased baking sheet. Combine butter and paprika; drizzle over croquettes. Bake @ 375 for 35 min or until golden.

Here's a really fancy version. I used to hate blue cheese, but I have learned that what I hated was big globs of blue cheese. Used sparingly it is wonderful. My husband and I especially like the Maytag Blue Cheese from Iowa. I think it's the same people who make washing machines. Maytag blue cheese is a cow's milk cheese. The really strong blues are made with sheep's milk. I'm not too fond of those.

Potato Croquettes Stuffed With Walnuts And Blue Cheese (The California Walnut growers developed this recipe. Good. I'm all for supporting California walnut growers.)

1/4 cups California walnuts
1/2 cup crumbled creamy blue cheese
1 pound leftover mashed potatoes
Salt and pepper
Pinch freshly grated nutmeg
2 tablespoons unsalted butter
1 large egg yolk
3 large eggs, lightly beaten
1 tablespoon canola oil
3/4 cup breadcrumbs
1/2 cup all-purpose flour
Vegetable oil for frying

1. In dry skillet, toast walnuts over medium to high heat 1 to 2 minutes.
2. Cool to room temperature then roughly chop 1/2 cup and finely chop the rest.
3. In small bowl, combine the roughly chopped walnuts and blue cheese and blend well. Set aside.
4. Season potatoes to taste and blend in butter and egg yolk. (Adjust those seasonings before you add the egg yolk!)
5. Spread mixture on a cookie sheet to cool to room temperature.
6. With floured hands, form mixture into 14 balls.
7. Insert small amount of blue cheese mixture into each ball, enclosing completely with potato mixture.
8. On lightly floured surface, shape each ball into a small roll. Transfer to refrigerator until all croquettes are shaped.
9. Combine eggs and canola oil and mix well.
10. Combine breadcrumbs with remaining walnuts.
11. Place flour, egg mixture and breadcrumb mixture in 3 shallow dishes.
12. Dip each croquette first in flour (shaking off excess), then in eggs and finally in breadcrumb mixture.
13. Heat about 1/2 inch vegetable oil in large pan over medium to high heat. Add croquettes to pan—do not crowd pan. Fry in batches, if necessary.
14. Cook about 3 to 4 minutes per side or until heated through and nicely browned. Remove from pan and drain on paper towels. Serve immediately.
    Makes 14 croquettes.
    Tip: For lighter version, place breaded croquettes in single layer on cookie sheet lined with parchment paper. Coat with cooking spray. Bake at 450°F about 12 to 15 minutes or until golden brown and heated through.

If I have time tomorrow I'll write about leftover risotto, another great problem to have.