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Mushroom potato croquettes by

this can be a little messy to make :-)


~1 cup peeled, cubed Yukon gold or russet potato
~1 cup sliced crimini mushrooms
1/2 cup chopped leek or onion
1 teaspoon chopped fresh thyme or dried thyme
1/2 cup shredded cheese (swiss, gruyere works best, cheddar also works)
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg yolk
1 large egg white
all-purpose flour
2 teaspoons water
2-3 tablespoons olive oil


1. Place potato cubes in a pan; cover with cold water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Mash potato with fork or potato masher.

2. Place mushrooms, leek (or onion), and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray or olive oil. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add cheeses, salt, pepper, and egg yolk; stir until combined. Shape mixture into small round patties or balls.

3. Place ~1/3 cup flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Pour ~1/2 cup breadcrumbs in a shallow dish. Dredge patties in flour. Dip in egg mixture, dredge in breadcrumbs, place finished patties on plate. 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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