Chef Franks Potato Croquettes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal binds ingredients without cholesterol.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes are nutrient-dense.

Peel the potatoes by removing the tops and bottoms, then cut any blemishes.

Wash the potatoes before cooking them.

Cover the peeled potatoes with water and season with salt.

Bring the water to a boil, then lower to a simmer to cook the potatoes until tender.

Check doneness by slipping a knife into the potatoes; they should slide off easily.

Strain the cooked potatoes and return them to the table.

Rice the warm potatoes using a ricer for a uniform texture.

Season the riced potatoes with salt and black pepper.

Add a couple of eggs and a generous amount of grated cheese to the potatoes.

Mix the potato mixture well by hand, avoiding a mixer to prevent stickiness.

Cut the mozzarella cheese into sticks for the filling.

Once the potato mixture has cooled enough to handle, take a spoonful, place a mozzarella stick in the center, and seal the potato around it.

Shape the filled potato mixture into logs or croquette shapes.

Chill the shaped croquettes in the fridge until firm.

Prepare for breading by setting up a standard breading station: flour, eggs, and breadcrumbs.

Using one dry hand, coat the croquettes in flour, shaking off excess.

Using the wet hand, dip the floured croquettes into the eggs, ensuring they are well coated.

Return the egg-coated croquettes to the dry hand and coat them in breadcrumbs, ensuring all sides are covered.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens