My goal with this blog is to share recipes that even a novice can cook or bake. My recipes are either fast and easy or can be done in stages. This isn’t by accident. Anyone who has had kids knows that cooking with toddlers presents challenges. My kids won’t tolerate my attention diverted elsewhere for very long. This recipe is takes a little bit of effort, but made in stages it is a snap. I made these potato and goat cheese croquettes over two days.
Day One: I boiled 5-6, peeled and chopped, russet potatoes until tender. I mashed them with a splash of milk, 2 tbsp. butter, 10 oz of goat cheese, sea salt and coarse black pepper. I then fried about a 1/2 lb of bacon and chopped it into small pieces. Why add bacon? Because bacon makes everything taste better! I chopped up 1/4 cup of green onions (I found some AMAZING organic green onions this week). I mixed everything together and then put it in the fridge overnight (this makes it easier to work with).
Day Two: I beat one egg lightly and mixed it in with my mashed potatoes. Then I set up three bowls: one with flour, one with two beaten eggs, one with plain bread crumbs.
I made a ping pong sized ball with the potato mixture and rolled it in the flour. Then I rolled it a second time with my hands to incorporate the flour into the ball. I did this step until all the potato mixture was gone.
Then I slowly rolled the balls in the egg and then the breadcrumbs. I placed them on a parchment lined baking sheet. Then I took a break.
Shortly before dinner, I heated up a heavy bottomed pot (I used a cast iron dutch oven) with 2 inches of canola oil to 350 degrees. I fried the croquettes until golden brown, removed them with a strainer spoon and drained them on paper towels. I did this in three batches. Try not to overcook them, the croquettes will split open. They take less than two minutes to cook, so do this step right before you’re ready to eat.
I served the croquettes on a bed of wild arugula with some honey mustard on top. The whole family loved them. This recipe make 2-3 dozen croquettes. Happy cooking!
- 4 cups mashed potatoes
- splash milk
- 2 tbsp butter
- sea salt to taste
- coarse black pepper to taste
- 10 oz goat cheese
- 1/2 cup bacon chopped
- 1/4 cup green onions chopped
- 1 egg lightly beaten
- 1/2 cup flour
- 2 eggs lightly beaten
- 1 cup plain breadcrumbs
- canola oil
Mix together the mashed potatoes, milk, butter, goat cheese, salt, pepper, bacon and green onions. Chill in the fridge until cold (this makes it easier to work with).
Once chilled, mix in one lightly beaten egg.
Roll into ping pong sized balls and coat with the flour. Roll the balls a second time to incorporate the flour into the potatoes. Continue until all potato mixture is used up.
Gently roll balls in egg and then breadcrumbs. Place on a parchment lined baking sheet. Chill until ready to cook.
Heat up 2 inches of canola oil in a heavy bottomed pot to 350 degrees. Fry the croquettes in batches until golden brown. Don't overcook and be gentle with them to prevent splitting.
Remove with strainer spoon (they take about 2 minutes to cook) and drain on paper towels.
Serve on a bed of wild arugula and drizzle on some honey mustard dressing for garnish.