Meatless Monday: Potato and Mushroom Croquette

August 19, 2013 at 4:06 pm Leave a comment

CroquetteIngredients:

  • 8 ounces coarsely chopped peeled potato
  • 4 ounces sliced cremini mushrooms
  • 4 ounces sliced button mushrooms
  • 1/2 cup chopped leek
  • 1 teaspoon chopped fresh thyme
  • Cooking spray
  • 1/2 cup (2 ounces) shredded Gruyere cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg yolk
  • 1/3 cup all-purpose flour
  • 1 large egg white
  • 2 teaspoons water
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil

Preparation:

  1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl.
  2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.
  3. Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-­Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until golden.
  4. Makes eight servings.

Nutritional Information per Serving:

  • Calories: 266
  • Total Fat: 10.9g
  • Protein: 12.4g
  • Total Carbohydrate: 29.3g
  • Fiber: 2g
  • Cholesterol: 64mg
  • Sodium: 412mg

*Recipe from Cooking Light: http://www.cookinglight.com*

 

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Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , .

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