Ingredients
Scale
- 2 cups potatoes (russet or Yukon gold)
- 1 cup mushrooms (white button or cremini), finely diced
- 1 onion, finely diced (optional)
- 1 egg
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- Salt to taste
- Pepper to taste
- 1 tsp smoked paprika
- Oil for frying
- For the fresh herb yogurt salad: plain Greek yogurt, chopped herbs (parsley, cilantro, dill), lemon juice or zest
Instructions
- Cook the potatoes until tender; mash them with skins on for texture.
- Sauté mushrooms and diced onions in a pan until golden.
- In a large bowl, combine mashed potatoes, sautéed mushrooms and onions, egg, and flour. Mix until just combined.
- If the mixture is too sticky, add more flour until it can be shaped easily.
- Form the mixture into golf ball-sized shapes.
- Dip each ball in beaten egg, then roll in breadcrumbs to coat.
- Heat oil in a pan and fry croquettes until golden brown and crispy all around.
- Drain on paper towels to remove excess oil.
- For the herb yogurt salad, mix yogurt with chopped herbs, lemon juice, and salt.
- Serve croquettes hot alongside the yogurt salad.
Notes
You can freeze croquettes after shaping them. Reheat in the oven at 400°F for 10-15 minutes for best results.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croquette
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg