Potato Croquettes With Aioli Dipping Sauce

• 2 cups Mashed Potatoes (about 1 Pound Potatoes Or 3 Average Sized Spuds)
• 3 Eggs, Beaten, Divided
• 1 cup Fresh Grated Parmesan
• 1/4 cups Fresh Chopped Chives
• 1/2 teaspoons Salt
• 1/4 teaspoons Fresh Ground Black Pepper
• 1/4 cups Flour
• 1-1/4 cup Panko Bread Crumbs
• 4 Tablespoons Vegetable Oil
• FOR THE AIOLI:
• 1/4 cups Mayonnaise
• 1 clove Garlic, Minced
• 1/8 teaspoons Salt
• 1-1/2 teaspoon Lemon Juice

1. In medium bowl, combine mashed potatoes, 1 beaten egg, Parmesan, chopped chives, salt and pepper. Refrigerate for at least 30 minutes. Using 1 1/2 tablespoon cookie scoop, shape potatoes into disc-shaped potato patties.
2. Place flour, remaining 2 beaten eggs and Panko bread crumbs in three separate shallow bowls. Dip patty into flour, eggs and then bread crumbs. Repeat with remaining patties.
3. Heat 1 to 2 tablespoons of oil in large skillet over medium heat. Add potatoes patties and cook until browned, approximately 1-2 minutes per side. Add more oil when necessary. Serve immediately with garlic aioli.
4. For the garlic aioli, in small bowl, whisk mayo, garlic, salt and lemon juice.

potatoes, eggs, parmesan, ubc, salt, ubc, ubc, bread crumbs, vegetable oil, aioli, ubc, clove garlic, salt, lemon juice

Taken from tastykitchen.com/recipes/sidedishes/potato-croquettes-with-aioli-dipping-sauce/ (may not work)