Leftover Mashed Potato Croquettes Recipe
Serves: 12
  • 2 cups leftover mashed potatoes
  • 2 large eggs, whites and yolks separated
  • ½ cup grated Parmesan or Pecorino cheese (optional)
  • 1 large egg, beaten
  • ½ cup dried breadcrumbs, preferably panko
  • ¼ cup unrefined, cold-pressed, extra-virgin olive oil
  1. Line a baking sheet with unbleached parchment. In a medium bowl stir together the leftover potatoes, egg yolks, and cheese if using. Using your hands, form 12 small (around 3 inch) patties with the mixture. Place on the prepared baking sheet, cover and chill for at least two hours or overnight. Place the egg whites in the refrigerator.
  2. When ready to cook, combine the reserved egg whites and beaten whole egg in a shallow bowl and the breadcrumbs in another shallow bowl. Dip each cold patty into the beaten egg, and then into the breadcrumbs, tossing to coat well with breadcrumbs on all sides. Repeat with remaining patties and place them back on the baking sheet.
  3. Meanwhile, warm the olive oil in a large skillet over medium heat. When hot, add the croquettes, cooking until browned on both sides, about 1-2 minutes each side. Serve immediately.
Recipe by Pamela Salzman at https://pamelasalzman.com/leftover-mashed-potato-croquettes-recipe/