These croquettes are perfectly fried for a crunchy outside and a smooth and delicious center. They pair really well with our Roasted Leg of Lamb recipe!
4 - 5 Servings
1 hour 30 minutes
Potato and Parsnip Croquettes with Potato & Fries Mix and Dill Lemon Mustard
Ingredients
2 1\/2 cup
Light, Crumbly Potatoes
2-3
Parsnips
1\/4 cup
Heavy Cream
1\/3 cup
Butter
1\/4 cup
Potato & Fries Mix
Vegetable Oil
3
Eggs
2 1\/2 cup
Flour
4 cups
Bread Crumbs
Dill Lemon Mustard
Salt to Taste
Preparation
- Peel the potatoes and parsnip and cut into pieces. Cook the potatoes and parsnip in salted water for 15 minutes until done. Drain the water and let steam dry. Mix in the butter and heavy cream to create a hearty mash. Mix through this with the Potato & Fries Mix and add salt to taste.
- Let cool to room temperature. Then place the mash (covered) in the fridge for about one hour to let it cool and set. Prepare 3 bowls. One with beaten eggs, one with flour, and one with bread crumbs. Form croquettes from the cold mash, about 1.5 oz each. Roll each in the flour, then the egg, and then the bread crumbs. Lay them on a baking tray or in a large dish, continuing until all the mash has been used.
- Heat cooking oil to 350 °F. Fry the croquettes about 4 to 5 minutes, or until golden brown and crispy. Serve with the Dill Lemon Mustard.
