Dijon and Herb Potato Croquettes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • CROQUETTES:
  • 1 tablespoon finely chopped fresh parsley, plus more for garnish
  • 1 and ½ teaspoons finely chopped fresh basil
  • 1 teaspoon finely chopped fresh rosemary
  • ¼ teaspoon coarse salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup panko bread crumbs
  • ½ cup all purpose flour
  • 2 eggs whites, lightly beaten
  • 1 and ½ cups leftover Dijon and Olive Oil Mashed Potatoes (find the recipe on HRx or you can use your own leftover mashed potato recipe)
  • Cooking spray
  • DIJON AIOLI:
  • ½ cup low-fat mayonnaise
  • 1 teaspoon whole-grain Dijon mustard
  • ½ teaspoon lemon juice
  • ¼ teaspoon garlic powder
Instructions
  1. Preheat oven to 450 degrees.
  2. Mix the first six ingredients (parlsey through bread crumbs) in a small bowl.
  3. Add the flour, egg whites and bread crumb mixture to three separate shallow dishes.
  4. Take the potatoes and form rounds a little bigger than golf balls. You can use your hands or a melon baller. You should be able to form about 10 croquette balls.
  5. Take each ball and dredge it in the flour, then the egg whites and then the bread crumb mixture. Continue until each ball is dredged.
  6. Set the balls on a parchment lined baking sheet. Spray the top of each ball with cooking spray.
  7. Bake for 15-16 minutes, turning each croquette over halfway through cooking.
  8. While the croquettes are cooking, combine the aioli ingredients in a small bowl and mix together until combined.
  9. Serve the croquettes warm with the Dijon aioli and fresh parsley for garnish.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/dijon-and-herb-potato-croquettes/