These potato croquettes have a crisp crust and a soft and gooey inside that everyone loves. But these potato croquettes are a bit healthier than the average recipe for potato croquettes, because this version has peas and carrots mixed in. You can't really taste the vegetables (and some parents think that's a good thing), but they add nutrients to this delicious side dish the kids will absolutely adore.
- 4-5 medium Yukon Gold or russet potatoes
- 1 8-1/2 oz. can peas and carrots, drained
- 1 clove garlic, minced
- 2 large eggs, divided
- 1 cup shredded cheddar cheese
- 1/2 cup bread crumbs
- kosher salt and freshly-ground black pepper, to taste
- 1/2 cup all-purpose flour
- canola oil
- Peel potatoes and dice into one-inch chunks.
- Place in a large pot, and cover with salted water by a depth of two inches. Bring to a boil, and let simmer 15-20 minutes, until fork-tender. Drain.
- In a food processor fitted with a metal blade, puree drained peas and carrots, garlic and one egg until smooth.
- Add potatoes, cheese, bread crumbs, salt and pepper. Pulse until just combined.
- Transfer to a bowl, and refrigerate until cool, at least one hour.
- Spread flour out in a shallow dish.
- In a large, heavy skillet, pour oil to a depth of 1/4-inch. Heat over medium-high heat.
- Form potato mixture into croquettes, about 3/4-inch thick. Dip croquettes into flour, turning to coat.
- Fry in oil until crisp, turning halfway through, 4-6 minutes.
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