Achiote-Potato Croquettes

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Croquettes:
  • 1 1/2 pounds Yukon gold potatoes, skins intact
  • 1 teaspoon salt
  • 1/4 cup olive oil, divided
  • 1/2 cup finely minced onion
  • 1 clove garlic, minced
  • 2 teaspoons achiote paste, or smoked paprika
  • 1 cup (4 ounces) shredded mozzarella cheese
  • Salt and freshly ground black pepper
  • 2 cups arugula
  • 2 limes, halved
Directions
Watch how to make this recipe.
  • For the croquettes: Put the potatoes in a heavy medium pot and cover with cold water. Stir in the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until very tender, about 30 minutes.

  • While the potatoes simmer, heat 1 tablespoon of olive oil in heavy large skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the achiote paste or smoked paprika, if using, mix well until combined, and remove from the heat. Set aside.

  • Drain the potatoes, cool until able to handle, and peel. Mash them in a large bowl with a fork or potato masher. Add the mozzarella cheese and onion mixture and stir to combine. Season with salt and pepper, to taste. Divide the mixture into 8 balls and flatten them into 3-inch patties.

  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-heat until hot. Fry the croquettes in 2 batches, turning over once, until a crust forms. Drain on paper towels. Carefully transfer the croquettes to a platter. Top with the arugula and drizzle with the remaining 1 tablespoon olive oil. Squeeze lime juice on top and sprinkle with salt and pepper.


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    This recipe is featured in:

    Thanksgiving on Food Network