Mashed Potato Knish Croquettes

By • March 5, 2014 0 Comments

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Author Notes: My Mom used everything she had on hand in one way or another to put a delicious meal on the table every night. She used leftover mashed potatoes with a few added ingredients, formed them into patties and then fried them. She called them potato croquettes. Here is my recipe inspired by her potato croquettes. I do love potato knish and this recipe tastes so much like the deli treat with lots of mustard and green onion. Best to use cold mashed potatoes as they will stay together when you fry them. Even if you have added cheese, sour cream, butter or spices the leftover mashed potatoes will be fine in this recipe. Remember your mashed potatoes have been previously salted so easy on the salt. Serve with your choice of mustard...dijon, coarse grained, honey mustard, deli mustard. Make them a little smaller and serve them as appetizers. They are best served at room temperature so you can make them 2 hours ahead. Lorraine Fina Stevenski

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Makes 10 croquettes or more if appetizers

  • 2 cups leftover mashed potatoes, cold, more or less
  • 3/4 cup homemade whole wheat breadcrumbs, or plain store bought
  • 1/2 cup minced green onions, green and white parts
  • 1/4 cup fresh Italian parsley, minced
  • 2 tablespoons dijon mustard
  • 1 large egg
  • 1 teaspoon seasoned salt, less if your mashed potatoes are salted enough
  • 1 teaspoon garlic pepper blend seasoning
  • 1/2 cup plain panko breadcrumbs
  • 1 cup canola oil, more or less as needed
  1. In a large mixing bowl, stir together the first 8 ingredients just until nicely combined. Form the mixture into 8-10 patties using a 1/4 cup cookie scoop for measure, and then coat both sides with unseasoned panko breadcrumbs. Refrigerate on a sheet pan for 30 minutes to firm up.
  2. In a 12" nonstick skillet, add half the canola oil. Heat until the oil shimmers. Add a layer of croquettes, not touching, with room to turn. I use a table fork and a small spatula to turn. Brown on both sides and drain on rack lined sheet pan. Repeat with the remaining croquettes and canola oil. Keep warm in a 150 degree oven until ready to serve. Serve with your choice of mustard.

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