Recipe courtesy of Joey Altman
Potato-Cheese Croquette
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 26
- Saturated Fat
- 13
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 103
- Sodium
- 307
- Total: 46 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 25 min
Ingredients
1 pound Yukon Gold potatoes, peeled and boiled
2 ounces butter
2 ounces sour cream
2 egg yolks
4 ounces grated white cheddar
2 scallions minced
Salt and pepper
2 tablespoons butter
2 tablespoons olive oil
Directions
- Rice potatoes. Whisk in butter, sour cream, and yolks. Fold in cheese and scallions. Season to taste. Chill for 1 hour.
- Form into cakes 2 by 1 inch. Heat the oil and butter in a skillet on medium heat, until butter starts to foam. Gently place cakes in the pan and cook for approximately 3 minutes on each side or until golden brown.