This recipe is the perfect way to use up leftover mashed potatoes. We combine fluffy spuds with cheese and seasonings before rolling them in a simple breading. This process keeps the potato filling pillowy soft and gives the outside a hearty crunch. We bake ours instead of deep frying; it keeps the croquettes light and delicious. We like to pass these around at a holiday party, as finger food while watching the big game, or just to have something to nibble on during a lazy weekend afternoon. Croquettes have a fancy sounding name, but we definitely don’t need a special occasion to enjoy a batch!
INGREDIENTS
1 1/2 pounds Russet potatoes, mashed
3 medium eggs, divided; 1 for filling, 2 for coating
1/2 cup shredded mozzarella cheese
1/4 cup all-purpose flour
1 teaspoon water
1/4 cup bread crumbs
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, minced
1 teaspoon onion powder
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