Mashed Potato Croquettes

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      Mashed Potato Croquettes
      3 cups leftover seasoned mashed potatoes
      1 tbs finely chopped parsley
      1/4 tsp black pepper
      2 tbs butter
      6 green onions, with a few inches of green, thinly sliced
      1 clove garlic, finely minced (you can omit if using garlic mashed potatoes)
      4 tbs flour
      1/4 cup chicken broth
      1/4 cup milk
      1/2 tsp salt, or to taste
      1/2 cup all-purpose flour
      2 large eggs, lightly beaten with 1 tbs cold water
      2 cups finely ground fresh bread crumbs
      Combine the mashed potatoes, parsley, and black pepper.

      In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended.

      Stir in chicken broth and milk. continue cooking, stirring, for 2 minutes. Add salt, to taste.

      Combine with the mashed potatoes mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours. Put 1/2 cup of flour in a plate.

      Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground bread crumbs in another bowl.
      Shape croquette mixture into 1 1/2-inch balls (a little smaller if you’re making appetizers). Roll gently in the flour to coat, then in the egg until coated.

      Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining mashed potato mixture and crumbs.

      I keep plenty of paper towels and a bowl of water handy to keep my hands relatively clean.
      Let the croquettes stand for about 30 to 45 minutes to dry a bit.Heat oil to about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels.

      Serve with hot gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.
      Makes about 16 to 18 1 1/2-inch croquettes.
      worthy  smilie

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