Dinner Favorites · Vegetables / Side Dishes

Potato Broccoli Croquettes

So here we are on day #2 of savory week and I’m suffering from a debilitating case of writer’s block today. I can’t think of anything witty or clever  to say. And that never ever ever EVER happens.
I mean, I can always find something to talk about. I’m rarely (read: almost never) at a loss for words.
Except today.
I’m feeling a bit scatterbrained …… like something is missing and I can’t quite figure out what it is.
So the most logical move right now is to talk about potatoes and broccoli …… because if you think this combination doesn’t work, you’re in for a delicious surprise.
The best part is that you can use leftover mashed potatoes, which is what I usually do. Although “leftover potatoes” is kind of an oxymoron in my house….
 Potato Broccoli Croquettes – adapted from Bon Appetit
2 cups small broccoli florets
1 1/2 pounds medium Yukon Gold potatoes, unpeeled
3 1/2 cups fresh breadcrumbs (I use panko because it stays crispier)
3 large eggs, separated
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon ground white pepper
6 tablespoons vegetable oil

Cook broccoli in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer broccoli to bowl. Return water to boil. Add potatoes and cook until tender, about 35 minutes. Drain. Let potatoes stand until cool enough to handle. Peel. Place in large bowl and mash. Finely chop broccoli. Mix broccoli, 1 cup breadcrumbs, egg yolks, Parmesan, salt, and white pepper into potatoes. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gently fold whites into potato mixture. Form mixture into sixteen 2-inch-diameter, 3/4-inch-thick patties. Coat with breadcrumbs; place on baking sheet.

Heat 3 tablespoons oil in large skillet over medium heat. Add half of croquettes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat. (Can be made 8 hours ahead. Chill until cold, then cover and keep chilled. Uncover and reheat in 400°F oven 10 minutes.)


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