Potato, Mushroom, and Leek Croquettes

  • sz8jm9 Posted: 03/27/12
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    These were delicious. I did use a ricer. I used onions instead of leeks and I used all cremini mushrooms because that was what I had on hand... Although the recipe serves 4, my fiancee ate 5 and I ate 3 so no leftovers! I agree it was a bit messy and hard to work with all the dipping stages, but it worked okay. Next time I would probably make ahead and refrigerate as another reviewer suggested to make it even easier.

  • LowryLindsay Posted: 02/29/12
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    While I agree that it took a little long to make, I disagree that this was a terrible or difficult recipe. I would make this for company. I did accidentally mix the panko into the patties before I re-read the recipe and realized they were what I was supposed to coat them in, so overall I wound up with twice as much in the recipe, but no worries. I also used about 2/3 yams and 1/3 Yukon gold instead of all Yukon gold potatoes, which I think is what really made the dish extra tasty. If you're having trouble shaping the patties, either coat your hands with cooking spray, or wet them before attempting to do so.

  • BCook68 Posted: 02/21/12
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    I did not have the same problem as Ms Tiggy, but I can see how one would. I had the convenience of being able to start this recipe a few hours before dinner, so I made the potato/mushroom/leek mixture beforehand and put it in the fridge to cool off. When I was ready to start the patties, it was a breeze because they had cooled and were very shape-able. I did 4 big patties instead of 8 small ones. Great recipe!

  • MsTiggy Posted: 02/20/12
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    This was quite possibly the worst recipe I've ever tried from Cooking Light. The execution was terrible. Trying to form the potato-mushroom mash into patties was an exercise in futility - the mash was simply too sticky and wet to form into anything resembling a patty, and immediately fell apart when we attempted to dredge it in the egg white. We ended up just combining the flour, egg, and breadcrumbs into the mash and cooking it like one big potato pancake. It worked okay, but was nowhere near the crunchy croquettes we hoped for. The flavor was alright, but nothing spectacular, and the recipe itself was a total fail. Very disappointed.

  • sprky182 Posted: 09/07/12
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    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!

  • bellylaughing Posted: 03/05/12
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    Hmmm. I can usually anticipate whether a recipe will be successful or not by looking at it. I read the reviews for this, but thought- "Hey, I love leeks, I love mushrooms, I love potatoes. Add cheese, pan fry, and really how could it be bad?" Well, the answer is BAD. Trust me. I don't mind a recipe taking lots of time. I'm all about putting in the time in the kitchen if the result is worthy, but man...this takes a lot of prep, dirties a lot of dishes, and is SOOO not worth any of it. I don't know how it happens, but somehow you miss the flavors of everything. It just turns into one gray, mushy, bland croquette. The texture is lame, the flavor is almost non-existent. I don't know how it happens, but this dish manages to have no redeeming qualities. I mean, I've had PLAIN potato cakes that were delicious. These are just a hot mess. Sorry Cooking Light; sometimes you've got winners and sometimes losers and this, along with your Beer-Cheddar Soup is a royal FAIL.

  • tboneskitchen Posted: 04/26/12
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    Agree with other reviewer. It was too messy and sticky to form into patties.

  • thecookingliz Posted: 03/19/12
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    In spite of the negative reviews, I decided to make this as I had been thinking about it for two weeks. We were NOT disappointed! My 10 yo and hub both liked this one. I used portobello mushrooms in place of the cremini as they are hard to come by around here. Absolutely delicious, but I agree there are a lot of dishes. Perhaps grating the potatoes and cheese on one grater rather than using the food mill would help cut down on them. Using different blades on the food processor may help too. As I didn't cook up all of the mushroom mix due to the reviews, we are looking forward to using the leftovers in an omelette.

  • ajvogt Posted: 03/09/12
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    I really loved these croquettes. Next time I will not attempt to rice the potatoes. I don't have a ricer so I pressed them through a strainer. This was too much work and I don't think it made a difference. Next time I will just mash them. I am wondering if others did not cook enough of the moisture out of the leek mushroom thyme mixture before trying to form them into patties. We had no problem with them falling apart. They were so yummy and crisp. We served them on greens with the shallots and dressing as suggested. I think they woul make a great first course! Will make again!

  • HeidiT46 Posted: 03/29/12
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    Good, but not too flavorful. I refrigerated them and they formed nicely, but the comment about cooking more water out before forming might help them crisp up a bit. I was worried about overcooking the mushrooms. I should have followed the salad dressing recipe, because the balsamic vinaigrette that I had wasn't quite right.

  • Rosenban Posted: 03/26/12
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    I had no problem forming the croquettes . . . wonder if others who had problems forming the croquettes didn't cook the mushrooms long enough to allow all the moisture to evaporate or used a wetter/less starchy variety of potatoes . . . I DID add extra seasoning and I'd definitely make them again.

  • rbecich Posted: 03/27/12
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    They are difficult to work with after shaping into patties. Might help using two egg yolks. Found using a long fork to move them around helped. After the flour, egg white, and breadcrumbs, I found that they shaped up and were easier to handle if you set them on the counter on a piece of waxed paper for 15 minutes before frying. I thought the taste was great, especially on a bed of butter lettuce with Italian Dressing over everything.

  • hviola Posted: 06/14/12
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    These are fantastic! I was on the fence about trying them because of the mixed reviews, and I'm really glad I did. I'm not sure where people are having trouble. I have a gas stove and usually things cook quite a bit faster than what is stated in the recipe, but in this case, 6 minutes for the mushrooms was just right, so I'm wondering if maybe that's the problem and maybe you need to cook the mushrooms longer on an electric stove? There are a few minor things I changed about the recipe - not sure if any of them contributed to my success, but they are: 1. For the potatoes, I simply cooked them like how I normally cook mashed potatoes: Skin them, chop them into chunks, cover them with water, bring them to a boil, turn the heat down to a simmer and cover them, cook them for 15 minutes, drain them, and mash with a potato masher. 2. I cooked the potatoes in vegetable broth, which adds a ton of flavor. 3. I added a pinch of smoked paprika to the mushroom/potato mixture at the end.

  • KateNYCKitchen Posted: 07/30/12
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    Absolutely loved this recipe. Made it for dinner, and was completely surprised that ONE egg white could really cover the WHOLE mixture, but it really really did. So fantastically healthy! Instead of mashing the potato, I threw it in the food processor instead, then set it aside, and did the mushroom/onions. I had onions on hand, so used those instead with a package of baby bellas that I had in the fridge...cooked it till all water was out. It was still "soft" in the middle when cooked...really hot, but nice and soft inside with crisp outside. This would be really good to make into tiny balls and used as an appetizer. My 2 year old devoured them, which is a great sign!

  • rachelshekar Posted: 03/06/12
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    This dish was wonderful! The mix was a bit soggy so I nixed the egg dip. I also baked them at 425 degrees for ~12 minutes (no flipping). They came out crunchy and tasty!

  • JanetMo Posted: 03/30/14
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    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.

  • longgirl Posted: 03/05/14
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    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.

  • Jenlhebert Posted: 10/12/13
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    Very tasty! I did have issues with stickiness but just made them into balls as one person suggested and then flattened with spatula. It was a lot of mess but everyone liked the taste.

  • Trish56 Posted: 10/01/13
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    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!

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