Mashed Potato Croquettes
Mashed Potato Croquettes
Directions
- In a large bowl, mix together the mashed potatoes, Parmesan, chives, Knorr Professional Ultimate Chicken Paste Base, garlic powder, 2 tablespoons of flour, and 4 beaten eggs. If the mixture feels too soft, add more flour until it's thick enough to hold its shape.
- Form the croquettes by rolling about ¼ cup of the mixture into 2-inch balls (football-shaped). Place the rolled croquettes onto a parchment-lined sheet pan and chill in the fridge for 1–2 hours.
- Heat the oil in a large Dutch oven or deep fryer to 350°F. Take the chilled croquettes and coat them by rolling in flour, dipping in beaten egg, and covering with breadcrumbs.
- Fry the croquettes in small batches for 4–5 minutes, until golden brown. Place them on a wire rack to cool slightly before serving.
Ingredients
- 4 cups potato(es), mashed, cooled
- 1 cup cheese, Parmesan , shredded
- 6 egg(s), beaten, divided
- 1/4 cup chives, fresh, minced
- 1 tbsp. Knorr® Professional Ultimate Chicken Paste Base
- 1/2 tsp. garlic, powder
- 1 cup + 2 tbsp. flour, all-purpose , divided
- 1 cup breadcrumbs
- oil, for frying
Cranberry Aioli
Directions
- Mix all ingredients in a bowl and set aside for serving.
Ingredients
- 1 cup Hellmann's® Real Mayonnaise
- 1/2 cup Cranberry sauce, (canned or homemade)
- 1 tbsp. mustard, dijon
- 1 tsp. salt