Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, leftover mashed potato croquettes with cheese & green onions. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish. Mashed potato, stuffed with cheese, coated with breadcrumbs and baked until the cheese Leftover mashed potato - it's best if it's chilled. Cubes of cheddar cheese - go for strong/mature cheddar for a deeper flavour.
Leftover Mashed Potato Croquettes with Cheese & Green Onions is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Leftover Mashed Potato Croquettes with Cheese & Green Onions is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook leftover mashed potato croquettes with cheese & green onions using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Leftover Mashed Potato Croquettes with Cheese & Green Onions:
- Take For the croquettes:
- Make ready 2 cups mashed potatoes (firmly packed)
- Get 1/4 cup flour for the croquettes
- Take 1 large egg
- Make ready 1/2-2/3 cup grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack)
- Get 1/4-1/2 teaspoon salt
- Take 1 large green onion, chopped (white parts, too)
- Take For coating and frying:
- Get 1/2 cup flour
- Prepare 1/4 cup oil
These leftover mashed potato cakes are crazy delicious. The outside of these leftover mashed potato cakes is light and crispy with a touch of cheese-melted-onto-the-side-of-a-pan taste. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions. Kelly's Notes: All leftover mashed potatoes.
Instructions to make Leftover Mashed Potato Croquettes with Cheese & Green Onions:
- Put all ingredients in a large mixing bowl. (Try to sprinkle the salt evenly over the entire surface area of the mashed potatoes so you don't accidentally get a super salty bite.)
- Get in with your hands (or a wooden spoon or spatula if you're not a handsy person) and mix everything thoroughly.
- Divide batter into 4 equal parts and form each fourth into a roughly 4.5 inch diameter patty.
- Heat the 1/4 cup oil in a fry pan to medium high.
- While the oil is heating, coat the patties on all sides with a little bit of flour.
- Fry the croquettes, two at a time, for 4 to 5 minutes per side. You'll know the oil's ready if you hear a gentle sizzle when you throw a pinch of flour into the pan. If you don't see that flour cooking and hear it sizzling right away, your oil's not hot enough yet and you should wait, otherwise your croquettes won't sear immediately, and they'll absorb too much oil and be greasy. If the croquettes are browning too much before the 3.5 minute mark, turn the heat down a touch.
- Enjoy!
Potato Croquettes are deep fried mashed potatoes balls and are the perfect way to use leftovers. They're basically just like adult tater tots, only better! Place the mashed potatoes, parsley and cheese in a large bowl and mix together. Place a rimmed baking sheet or large plate on the table. These little croquettes have a creamy filling with a crispy outside.
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