Potato, Mushroom, And Leek Croquettes

• 8 ounces coarsely chopped peeled Yukon gold potato
• 4 ounces sliced cremini mushrooms
• 4 ounces sliced button mushrooms
• 1/2 cup chopped leek
• 1 teaspoon chopped fresh thyme
• Cooking spray
• 1/2 cup (2 ounces) shredded Gruyere cheese
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg yolk
• 1/3 cup all-purpose flour
• 1 large egg white
• 2 teaspoons water
• 1/2 cup panko (Japanese breadcrumbs)
• 1 tablespoon olive oil

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.
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 Gruyere, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.
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.
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gold potato, cremini mushrooms, button mushrooms, leek, thyme, cooking spray, gruyere cheese, cheese, kosher salt, freshly ground black pepper, egg yolk, flour, egg white, water, olive oil

Taken from www.myrecipes.com/recipe/potato-mushroom-leek-croquette (may not work)