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
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.
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This recipe takes double the amount of time they say. Double. As in I started at 7 and didn't finish until nearly 8:30. I usually finish well under the cook time on recipes, as I have cooked professionally and chop and prep ingredients very quickly. The proportions in the recipe were also off, and I needed a lot more egg and panko to coat. The food was tasty, BUT it was not a good "dinner tonight" option. As in it was a terrible dinner tonight option.
Like most reviewers, I was a bit skeptical attempting this dish. However, how often do you have a leftover leek, a potato and some mushrooms hanging around in your panty at the same time - not too often. So, I decided to give it a shot. I took the advice of some of the reviews and was pretty pleased with my results. First, I halved the recipe because I was only cooking for me. I added a bit more chopped leeks and cheese than the recipe called for. I also substituted gouda for the gruyere and used all button mushrooms because that was all I had. I cooked the mushroom mixture first, making sure that all the liquid had disappeared and then let it cool. I also used my food processor to process the potatoes - that was a great idea to prevent having to dirty my potato masher. After the potatoes cooled, I added them to the mushroom mixture with the other ingredients. I had no problems making the patties but made sure to use the egg white wash sparingly. I sauted the patties in a non-stick fry pan with just a smidge of olive oil. The crisped nicely and were flavorful. I did increase the amounts of thyme, salt and pepper. The next day, I had the leftovers for lunch!
I don't know...these are ok. The flavor is good (I used the oven-fry technique Rachel described). I didn't need the egg/flour coating, I just pressed a combination of panko and bread crumbs into the patties. DH liked them. I felt they were lacking something - like a nice hot sauce/mayo sauce to dip them in. I'd make them again, they were actually easier than I thought they'd be. Maybe better as a side dish to some fish or even as a breakfast side.
I have to agree with some of the posters here - I was not that impressed. It was difficult to form the croquettes. I see that some said it was easier to cool the mushrooms mixture first. I had thought of that as I was struggling making them but didn't have the time to allow for that. I also deglazed the pan with wine to add extra flavor. I also added sage. With all that said, I was still not impressed with the flavor. I thought it was rather bland.
Tips that worked for me. Add some paprika. Make sure any moisture is cooked out of mushroom mixture before adding it to the potatoes. Be sure to use only the yolk in the mixture-you don't want the mixture to become slimy. Flour your hands before forming patties. Handle them lightly. Don't bother with egg wash, it make is messy, slimy and isn't needed. Kudos to the person who suggested baking them. I baked mine at 425 and they crisped up nicely (I did flip mine once for even crispiness on both sides). Ingredients are key in this recipe...use good gruyere, fresh not dried thyme and I would go for the leeks (though I used onions that I had on hand). I think the writer who suggested seasoning the potatoes is on to something. Next time I make this, I am simply going to use leftover mashed potatoes. Also, it is possible to just delete the potatoes if you find them bland.
I doubled the recipe and didn't add enough salt or herbs so the recipe was a little bland, but that was my fault, however, I served it with a sweet chili sauce and it was very good. I would definitely make this again. My family really enjoyed it. I prepared the mixture the day before and refrigerated until I was ready to cook the next day. No problems with mixture being too sticky of falling apart even though when I doubled the recipe I forgot to add another egg to it! My only hesitation to this being a fabulous dish is the fact that they're pan fried. I hate frying anything! I would love to know if anyone has success baking these instead. If these could be baked I'd be making these weekly!
Not sure why others had problems, these were not hard to make. They were really flavorful and delicious. The mixture is a little wet, but it was easy to flour and batter it in balls and then smash the ball in the pan with the back of the spatula. Dirtied a lot of pans, but worth the effort! Great flavor- yum!
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