Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Potato Croquettes
- For the potato mixture
- 800 grams starchy potatoes
- salt
- 2 egg yolks
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- peppers
- freshly grated Nutmeg
- For the breading
- 4 Tbsps Pastry flour
- 2 eggs
- 100 grams Bread flour (or white breadcrumbs)
- 1 tsp dried thyme
- vegetable oil (for greasing)
For the potato mixture: Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Strain the potatoes and press through a potato ricer back into the hot pot. Allow to dry. Stir in the egg yolks, Parmesan and butter until a malleable dough is formed. Add more flour if necessary. Season with salt, pepper and nutmeg to taste.
Preheat a convection oven to 180°C (approximately 350°F).
On a lightly floured surface, divide the potato mixture into 2 or 3 parts. Roll each portion into a 3 cm (approximately 1 1/4 inch) diameter log. Slice each into 8 cm (approximately 3 1/4 inch) long pieces. For the breading: Dredge in flour. Beat the eggs in a bowl. Coat each potato croquette in the egg mixture. Stir the bread flour and thyme in another dish. Coat the croquettes in the breadcrumb mixture. Place on a greased baking sheet and bake until golden brown, about 20 minutes.
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |