Potato croquettes are pancakes of crispy breaded and fried mashed potatoes. Parmesan cheese and chives are added to the potatoes to provide the ultimate taste experience. The two-minute garlic aioli dip takes over!
Preparation:
To cook:
Level: Easy
Serves: 16
Ingredients
- 2 cups Mashed potatoes (about 1 pound potatoes or 3 medium sized potatoes)
- 3 Eggs, beaten, divided
- 1 cup Grated fresh parmesan
- ¼ cups Chopped fresh chives
- ½ teaspoon Salt
- ¼ teaspoons Freshly ground black pepper
- ¼ cups Plain flour
- 1-¼ cup Panko breadcrumbs
- 4 tablespoons Vegetable oil
- FOR THE AIOLI:
- ¼ cups Mayonnaise
- 1 clove minced garlic
- ⅛ teaspoons Salt
- 1-½ tsp Lemon juice
Preparation
In a medium bowl, combine mashed potatoes, 1 beaten egg, Parmesan, chopped chives, salt and pepper. Refrigerate for at least 30 minutes. Using 1 1/2 tbsp cookie scoop, shape potatoes into disc-shaped potato pancakes.
Place flour, remaining 2 beaten eggs and panko breadcrumbs in three separate shallow bowls. Dip the galette in the flour, the eggs and then the breadcrumbs. Repeat with the remaining patties.
Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. Add the hash browns and cook until golden brown, about 1-2 minutes per side. Add more oil if necessary. Serve immediately with the garlic aioli.
For the garlic aioli, in a small bowl, whisk together the mayonnaise, garlic, salt and lemon juice.
