Achiote-Potato Croquettes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 17
- Sodium
- 431
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
Ingredients
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
- 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.