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Ingredients
- 1 cup leftover potatoes from Parsnip-Potato Mash recipe or plain mashed potatoes
- 1/4 cup all-purpose flour, plus more as needed
- 1/2 cup finely shredded Gruyere cheese, about 1-ounce
- 1/2 cup very finely diced cooked ham">ham or country ham">ham, about 2 ounces
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil, for frying
Directions
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 8 servings | |
| Calories 133 | |
| Calories from Fat 88 | 66% |
| Total Fat 9.96g | 12% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 18mg | 6% |
| Sodium 203mg | 8% |
| Potassium 109mg | 3% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.14g | 0% |
| Protein 5.28g | 8% |
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