Mashed Potato Knish Croquettes
- 2 cups leftover mashed potatoes, cold, more or less
- 3/4 cup homemade whole wheat breadcrumbs, or plain store bought
- 1/2 cup minced green onions, green and white parts
- 1/4 cup fresh Italian parsley, minced
- 2 tablespoons dijon mustard
- 1 large egg
- 1 teaspoon seasoned salt, less if your mashed potatoes are salted enough
- 1 teaspoon garlic pepper blend seasoning
- 1/2 cup plain panko breadcrumbs
- 1 cup canola oil, more or less as needed
- In a large mixing bowl, stir together the first 8 ingredients just until nicely combined. Form the mixture into 8-10 patties using a 1/4 cup cookie scoop for measure, and then coat both sides with unseasoned panko breadcrumbs. Refrigerate on a sheet pan for 30 minutes to firm up.
- In a 12" nonstick skillet, add half the canola oil. Heat until the oil shimmers. Add a layer of croquettes, not touching, with room to turn. I use a table fork and a small spatula to turn. Brown on both sides and drain on rack lined sheet pan. Repeat with the remaining croquettes and canola oil. Keep warm in a 150 degree oven until ready to serve. Serve with your choice of mustard.
leftover mashed potatoes, breadcrumbs, green onions, fresh italian parsley, mustard, egg, salt, garlic pepper, breadcrumbs, canola oil
Taken from food52.com/recipes/27001-mashed-potato-knish-croquettes (may not work)