Photo by: Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross
For a vegetarian option that's low in calories, try these crispy, pan-fried potato and mushroom croquettes.
Ingredients
8 ounces coarsely chopped peeled Yukon gold potato
8 ounces sliced shiitake mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
Cooking spray
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, 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
Directions
1. 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.
2. 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 Gruy�re, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.
3. 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.
