Use leftover mashed potatoes for this recipe, also a great tapas dish.
Potato Croquettes
2 lbs cold mashed potatoes
Salt & pepper to taste
2 tbsp chopped parsley
3 stalks green onions, chopped
1 1/2 cups all purpose flour, seasoned with salt & pepper
4 eggs
1/4 cup milk
2 cups panko bread crumbs
3 cups vegetable oil
1) In a large bowl, combine mashed potatoes, salt, pepper, parsley, and green onions.
2) Roll mixture into small balls. Refrigerate for 15 minutes to firm up.
3) To set up breading station, place bread crumbs in a medium bowl. Place seasoned flour in a second medium bowl and in third bowl whisk together eggs with the milk.
4) Dip potato balls into the flour mixture to coat, then dip floured balls into egg mixture, and finally into the bread crumbs.
5) Heat vegetable oil in a medium skillet over medium-high heat. Fry croquettes in batches. Cook until golden brown about 4 minutes.
6) Transfer to paper towel to drain. Serve with chili mayo dip.
Makes about 24 croquettes.
Recipe courtesy Caesar Guinto