Croquetas de papas y Hongos rostizados | Programa Buen Provecho | Recetas fáciles

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable for frying.

Preheat the oven to 400-425 degrees Fahrenheit.

Boil water in a pot and add the cubed potatoes.

Add 2 bay leaves to the boiling water with the potatoes.

Cook the potatoes until tender, ensuring not to overcook them to retain nutrients, about 15-20 minutes.

Drain the potatoes and set them aside to cool slightly before mashing them into a purée.

While the potatoes are cooking, clean the mushrooms by removing a small part of the stem.

Chop the mushrooms into small pieces.

In a skillet, heat 2 tablespoons of extra virgin olive oil over medium heat and add the chopped mushrooms.

Sauté the mushrooms until they are golden and fragrant, about 10-15 minutes.

In the same skillet, add 1/2 chopped red onion and sauté until translucent, about 3-4 minutes.

Add 1/4 teaspoon dried oregano and mix well with the onion and mushrooms.

In a mixing bowl, combine the mashed potatoes, sautéed mushrooms, and onion mixture.

Add 1/4 cup white cooking wine, 2 tablespoons chopped parsley, and salt and pepper to taste; mix until well combined.

Form the mixture into small balls or patties.

Coat each croquette in 1/2 cup flour, pressing gently to adhere.

Heat cooking oil in a deep skillet over medium-high heat.

Fry the croquettes in batches until golden brown, about 3-4 minutes per side.

Remove croquettes and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens