- 2 russet potatoes (about 1 pound)
- 1 1/2 cups grated Cheddar
- 1 medium zucchini
- 1/4 bunch chives
- Fresh ground pepper
- 1 egg
- Vegetable oil for shallow frying
- 2 cups cashews (peanuts, sesame seeds, grated Parmesan or panko bread crumbs may be subsitiuted)
Honey Mustard Dipping Sauce:
- 1 cup whole grain-style Dijon mustard
- 1/4 cup honey
Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely.
Lay the nuts on a sheet tray and toast in a preheated 350 degree F oven for 10 minutes or until fragrant. Cool, then chop, by hand or in a processor until they are medium to fine grind.
With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into a log shape. Cut into 2-inch pieces. Press each into an oval capsule shape about 2 inches long and roll in the chopped nuts. Place on a plate until ready to cook.
In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the potato croquettes, a few at a time. Don't crowd them. Fry until the nut crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining mixture. Serve warm.
Combine the mustard and honey and serve as a dipping sauce for the croquettes.