Monday, March 26, 2012

Potato, Mushroom, and Leek Croquettes

Good afternoon bloggers. After a long and seemingly slow weekend, I return to you with a lovely, light recipes that has very low calories and is excellent for those vegetarians out there. We are serving up an awesome dish called croquettes. For those of you who are not aware of what croquettes are, I will school you briefly before we begin. A croquette is a fried food roll containing various ingredients, and encased in breadcrumbs. The croquette is often shaped like a cylinder or disk and deep fried. The word croquette comes from the French, croquer, "to crunch". Did you know that croquettes are a staple in Louisiana? They are also served up in various coastal city areas and make for an amazing snack. There's definitely no shortage of croquettes around the United States. They are served everywhere, especially in New England, coastal cities, and the deep South. Phew! I know that's a lot to take in, but now that we've had the run through, I think it's time to step into the kitchen. Care to join me? Great! I'll see you there!





Potato, Mushroom, and Leek Croquettes





You will need:





  • 8 ounces Yukon gold potato, coarsely chopped and peeled
  • 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 shredded Gruyere cheese 
  • 1/4 cup 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
  • 1 tablespoon olive oil 






Ready?





  1. Place the potatoes in a pan, then cover with water. 
  2. Bring to a boil, then reduce heat and allow to boil for 8 minutes or until tender. 
  3. Drain the potatoes. 
  4. Press the potatoes through a ricer or food mill into a bowl.
  5. Place the mushrooms, leek, and thyme in a food processor, then pulse until finely chopped. 
  6. Heat a large skillet over medium heat. 
  7. Coat the pan with cooking spray. 
  8. Add the mushroom mixture and cook for 6 minutes, stirring occasionally. 
  9. Toss in the potato with the mushroom mixture. 
  10. Add the Gruy√®re, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk, then stir until blended. 
  11. Shape the mixture into 8 round patties.
  12. Place flour in a shallow dish. 
  13. Combine the egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine the remaining 2 tablespoons Parmigiano-­Reggiano and panko in another shallow dish. 
  14. Dredge the patties in flour. 
  15. Dip the patties in the egg mixture, then dredge in the panko mixture. 
  16. Heat a large non-stick skillet over medium-high heat. 
  17. Add oil and swirl to coat. 
  18. Cook the patties for 4 minutes on each side or until golden.
  19. Serve with a fresh Romaine salad and enjoy!









Thank you for taking time out of your busy day to join me for another adventure in cooking. I will be back soon with another delightful recipes. Until then, have a great day and happy blogging to all! <3