I absolutely love potato croquettes. They are delicious, fun and have lots of unhealthy but delicious flavors to them. I adapted this recipe from epicurious in hope of making my potato croquettes a little bit healthier.I eliminated a few ingredients as well as baked the potato croquettes instead of frying them. I also shaped the croquettes into balls instead of cylinders that they usually are. No health issues attached with that but saves so much time as I was never any good at geometry or art.
Ingredients: 5 medium sized potatoes, 1 1/2 cup mozzarella cheese,1/4 cup grated parmesan, 1/4 cup chopped parsley, 1/4 cup milk, 3 eggs, dry bread crumbs, salt and pepper to season
Begin by peeling the potatoes and chopping them into quarters. Drop in a large pot and add cold water until the potatoes are completely immersed.
Cook the potatoes on medium-high heat for 20 minutes or until the potatoes begin to break. Drain the potatoes. Don’t let them cool for too long. Add milk and the 2 kinds of cheeses.
Mash the potatoes until they combine with the cheese. Add chopped parsley, salt and pepper and 1 egg.
Mix all together. Next shape the potato mixture into balls and set aside. Lightly beat 2 eggs in one bowl and lay out the bread crumbs in another bowl . Dip each potato ball in egg and shake off the excess.
Next roll the potato ball in egg in bread crumbs to coat. Lay on a baking sheet lined with parchment paper or foil.
Throw in a preheated oven (350 degrees) and cook for 20 minutes or until the croquettes begin to brown.