Ingredients Jump to Instructions ↓

  1. 2 russet potatoes (about 1 pound)

  2. 1 1/2 cups grated Cheddar

  3. 1 medium zucchini

  4. 1/4 bunch chives

  5. Salt

  6. Fresh ground pepper

  7. 1 egg

  8. Vegetable oil for shallow frying

  9. 2 cups cashews ( peanuts , sesame seeds, grated Parmesan or panko bread crumbs may be subsitiuted)

  10. 1 cup whole grain-style Dijon mustard

  11. 1/4 cup honey

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Combine the mustard and honey and serve as a dipping sauce for the croquettes.


Send feedback