Ingredients
- 1 cup leftover potatoes from Parsnip-Potato Mash recipe or plain mashed potatoes
- 1/4 cup all-purpose flour, plus more as needed
- 1/2 cup finely shredded Gruyere cheese, about 1-ounce
- 1/2 cup very finely diced cooked ham or country ham, about 2 ounces
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil, for frying
Directions
In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
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By crystaljpowell_...
Chicago
on November 25, 2012
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ok so im special, i had a little left over latkse mix like a tablespoon from breakfast. i added that to mashed potatoes made with cream cheese like 2 cups, then i added 1 cup of candied sweet potatoes, 1 tablesspoon of chopped jalapeno no seeds, 1 tablesspoon chopped red onion. 1 1/2 cup of chopped black forest ham, and 2/3 cup parmigiana cheese. i cooked it veggie oil and butter. and heated up the left over string beans... I gotta say, it was really great
By vicky0607
on August 23, 2012
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I didn't think it was all that tasty, it gave me a stomach ache.
It was crispy on both sides but all the potato & cheese gushed out the sides. I was really upset since I could have re-heated the left over mashed and been very happy.
By Mike J S
Des Plaines, IL
on August 15, 2012
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Thanks, my Mom use to do this with leftover mashed potatoes. She just added an egg to the mixture.
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