Thursday, September 6, 2012
This is our favorite so far, Potato Mushroom and Leek Croquettes from Cooking Light Magazine.
Here is the recipe...
8 oz coarsely chopped peeled Yukon Gold Potato
4 oz sliced cremini mushrooms
4 oz sliced button mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
1/2 cup (2 oz) shredded Gruyere cheese
1/4 cup (1 oz) 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
31/2 cup panko
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 tablespoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-Riggiano and panko in a shallow dish. Dredge patties in four. 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.
Serve over spinach. Mix oil, balsamic vinaigrette, salt and pepper; and poor over croquettes and spinach.
Here are the things I've learned while making this recipe a few times...
I substitute Gruyere for Swiss Cheese, because it's less expensive.
I use a cheese grater and grate the potato
...and this is so delicious.