Thursday, March 4, 2010

Italian Style Baked Mashed Potato Croquettes

A very delicate crunch and hardly no fat to worry about baking them instead of frying. Grandma's recipe adapted to a healthier new way! Still full of flavor!


The combination of Italian style bread crumbs mixed with panko make a perfect coating for these leftover mashed potatoes

Adding the panko give these an extra crunchy bite....



1 cup or more of leftover mashed potatoes cold
1 package of panko bread crumbs
Italian bread crumbs
1 clove minced garlic
1/2 teaspoon each garlic powder, basil, oregano, parsley, salt, black pepper and cayenne pepper
1/4 cup of grating cheese
olive oil
aluminum foil
wax paper
Take cold mashed potatoes add minced garlic and shape them into logs. Place on wax paper a combined mixture of panko and Italian flavored bread crumbs (about a cup of each) for 1 cup of potato. Add all spices and cheese to the crumbs mix together. Roll logs into crumbs to coat evenly. On a cookie sheet lined with aluminum foil, add 1/4 cup of olive oil, place logs on the oil. Bake the mashed potato logs in hot oven preheated at 430 until brown and crispy.
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