- 8 ounces coarsely chopped peeled Yukon gold potato
- 4 ounces sliced cremini mushrooms
- 4 ounces sliced button mushrooms
- 1/2 cup chopped leek
- 1 teaspoon chopped fresh thyme
- Cooking spray
- 1/2 cup (2 ounces) shredded Gruyere cheese
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg yolk
- 1/3 cup all-purpose flour
- 1 large egg white
- 2 teaspoons water
- 1/2 cup panko (Japanese breadcrumbs)
- 1 tablespoon olive oil
- calories 266
- fat 10.9 g
- satfat 4.2 g
- monofat 4.7 g
- polyfat 1 g
- protein 12.4 g
- carbohydrate 29.3 g
- fiber 2 g
- cholesterol 64 mg
- iron 2 mg
- sodium 412 mg
- calcium 229 mg
How to Make It
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.
Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.