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.
Potato, Mushroom, and Leek Croquettes
More From Cooking Light
- Calories: 266
- Fat: 10.9g
- Saturated fat: 4.2g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1g
- Protein: 12.4g
- Carbohydrate: 29.3g
- Fiber: 2g
- Cholesterol: 64mg
- Iron: 2mg
- Sodium: 412mg
- Calcium: 229mg
- 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
- 1. 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.
- 2. 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.
- 3. 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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