For a vegetarian option that’s low in calories, try these crispy, pan-fried potato and mushroom croquettes.
Ingredients
- 8 ounces coarsely chopped peeled Yukon gold potato
- 4 ounces sliced cremini mushrooms
- 4 ounces sliced button mushrooms $
- 1/2 cup chopped leek
- 1 teaspoon chopped fresh thyme
- Cooking spray $
- 1/2 cup (2 ounces) shredded Gruyere cheese
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg yolk $
- 1/3 cup all-purpose flour
- 1 large egg white $
- 2 teaspoons water
- 1/2 cup panko (Japanese breadcrumbs)
- 1 tablespoon olive oil $
Preparation
1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl.
2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.
3. Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. 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.
Deb Wise, Cooking Light
MARCH 2012
Taken from: http://www.cookinglight.com/food/everyday-menus/quick-easy-vegetarian-recipes-00400000057017/page7.html
Ta'Qali Farmers' Market 