Serves 4 (serving size: 2 patties)

For a low-calorie vegetarian option, try these crispy, pan-fried potato and mushroom croquettes.

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

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.

Ratings & Reviews

bellylaughing's Review

March 05, 2012
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.

Marciagaudet's Review

March 27, 2012

KateNYCKitchen's Review

July 30, 2012
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!

Trish56's Review

October 01, 2013
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!

Mroz123's Review

June 03, 2012

longgirl's Review

March 05, 2014
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.

sglnsk's Review

February 21, 2012

sprky182's Review

September 07, 2012
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!

Holley's Review

February 28, 2012

LowryLindsay's Review

February 29, 2012
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.