Potato and Havarti Croquettes
Servings 8 croquettes
Equipment
- Large skillet
Ingredients
- 4 tsp olive oil divided
- 4 tsp butter divided
- 1½ cups leftover mashed potatoes
- ½ cup Havarti shredded
- 2 tbsp fresh parsley chopped (more for garnish if desired)
- Sea salt and freshly cracked pepper to taste
- 1 egg
- 1 cup of Italian seasoned panko crumbs more if needed
Instructions
- Combine the leftover mashed potatoes, shredded Havarti, parsley, sea salt, freshly cracked pepper, to taste, and the egg together in a bowl. Mix until well combined.
- Pour the panko crumbs on a plate. Shape the potato mixture into golf ball-sized balls.
- Coat each side of the potatoes in the panko crumbs evenly, while gently flattening, then place them on a large plate. Place the plate into the refrigerator for 20-30 minutes.
- Heat half of the olive oil and half of the butter in a large skillet over medium heat. Carefully place each potato croquette into the hot skillet and cook, without disturbing, for 4-5 minutes or until golden brown.
- Carefully flip the croquette over and add the remaining butter and oil to the skillet. Continue cooking for another 3-4 minutes or until golden brown.
- Remove from the skillet and serve immediately. Enjoy.