Simply Croquettes With Mashed Potatoes And Goat Cheese Recipes

SIMPLY CROQUETTES WITH MASHED POTATOES AND GOAT CHEESE

Steps:

• Begin by following the package instructions for heating the mashed potatoes. After the initial 3-minute cook time, stir in the goat cheese until well combined and remove the mixture to the refrigerator 30 minutes or until cool to the touch.
• In a medium bowl combine the breadcrumbs, green onions, bacon, and pepper. Crack the eggs into a small bowl and beat well with a fork. Measure the flour into another small bowl. Line a large baking sheet with parchment paper.
• When potatoes have cooled, working with floured hands, lightly form 1-inch balls with the mashed potato mixture. Dip the balls in the flour, give them a final roll between the hands, and place them on the parchment paper. Wash, dry, and re-flour hands as needed if they become sticky.
• One at a time, dip the potato balls into the beaten eggs with one hand and drop them into the breadcrumb mixture; then, with the other hand gently roll the balls in the breadcrumb mixture and return to the parchment paper. Again, wash, dry, and re-flour hands as needed. Refrigerate croquettes at least 30 minutes before frying.
• Heat 3 tablespoons (or as much as needed to cover the skillet) garlic-infused olive oil to medium-high heat. Fry croquettes in 2-3 batches adding more oil as needed. Roll the croquettes about with a fork as they cook 5-10 minutes or until all sides are crispy and golden-brown. Remove the croquettes to paper towels to cool slightly before serving. Enjoy!

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

SPINACH GOAT CHEESE CROQUETTES

Steps:

• Place Mashed Potatoes (prepared according to package directions) in a large mixing bowl.
• In a medium sauté pan melt Butter over medium high heat. Add minced garlic and sauté lightly until translucent, do not brown garlic at all. Next add Red Bell Peppers, Dried Thyme, Salt and Black Pepper. Sauté about 1 minute, just enough time to sweat the bell pepper a little. Add this mixture to the mashed potatoes.
• Next add Baby Spinach and fresh Goat cheese to the mashed potatoes, etc. Spread on a parchment lined baking sheet. Place in the refrigerator until cool and.
• Place eggs, flour and breadcrumbs in their own individual bowls.
• Preheat oven to 375 degrees Fahrenheit.
• Using a round cookie cutter. Or a ice cream scooper. Form uniform sized patties. Dredge in egg, then flour, and finally in the breadcrumbs.
• Place on a parchment lined baking sheet. Bake 15-20 minutes until golden brown and crispy.

POTATO CROQUETTES

Steps:

• In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
• Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

CHEESY MEAT & POTATO CROQUETTES

Steps:

• Cook and stir first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender.
• Combine meat, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
• Heat oil in large saucepan to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

BACON-CHEDDAR POTATO CROQUETTES

Steps:

• In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.