Next time I'm thinking I will bake this as a casserole, and slice into squares. That would cut back on the fat a bit also.
Potato, Mushroom, and Leek Croquettes
Recipe By: Deb Wise
Serving Size: 4
Preparation Time: 0:00
Categories:
8 ounces coarsely chopped peeled Yukon gold potato
4 ounces sliced cremini mushrooms
4 ounces sliced button mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
Cooking spray
1/2 cup shredded Gruyere cheese -- (2 ounces)
1/4 cup grated Parmigiano-Reggiano cheese -- (1 ounce) divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1/3 cup all-purpose flour
1 large egg white
2 teaspoons water
1/2 cup panko -- (Japanese breadcrumbs)
1 tablespoon olive oil
Place potato in a pan; cover with water. Bring to a boil. Reduce heat;
simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl.
Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyere, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.
Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until golden.
Serves 4 (serving size: 2 patties)
Calories: 266 ; Fat: 10.9g (Saturated fat: 4.2g, Monounsaturated fat: 4.7g, Polyunsaturated fat: 1g); Protein: 12.4g; Carbohydrate: 29.3g; Fiber: 2g; Cholesterol: 64mg Iron: 2mg; Sodium: 412mg; Calcium: 229mg.
" For a vegetarian option that's low in calories, try these crispy,
pan-fried potato and mushroom croquettes."
ChupaNote: these were a little bland for me. Added some turmeric & Aleppo red pepper; maybe some cilantro and cumin as well, next time.
Cook the moisture out the mushrooms & potatoes before forming patties; or let drain in colander before making patties.
Let them sit a bit after forming, before dredging (in step 3), to firm up; they can be difficult to handle. I preferred the crispness of cornflour for dredging.
Source: "Cooking Light, MARCH 2012"
S(Formatted by Chupa Babi): "July 2012"
Yield: "8 patties"
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Per Serving (excluding unknown items): 261 Calories; 11g Fat (38.3%
calories from fat); 12g Protein; 28g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 418mg Sodium
Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat
