Receta de croquetas de patata y queso

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can bind ingredients while being plant-based.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain and let cool before peeling.

Mash the potatoes in a bowl until smooth.

Heat olive oil in a skillet over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add butter to the skillet and let it melt.

Stir in flour and cook for 2-3 minutes until golden.

Gradually add milk, whisking constantly until the mixture thickens, about 5 minutes.

Combine the mashed potatoes with the onion mixture, adding parsley, nutmeg, salt, and pepper; mix well.

Let the mixture cool completely in the fridge for at least 1 hour.

Shape the cooled mixture into small balls or patties.

Dip each croquette in beaten egg, then coat with breadcrumbs.

Heat oil in a deep fryer or large pot to 350°F (175°C).

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

Drain on paper towels and serve hot.

Cooking Techniques

Spice Level:

Allergens