Easy Potato Zucchini Croquettes with Honey Mustard Dipping Sauce

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.