Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Yukon gold potatoes , skins intact

  2. 1 teaspoon salt

  3. 1/4 cup olive oil, divided

  4. 1/2 cup finely minced onion

  5. 1 clove garlic , minced

  6. 2 teaspoons achiote paste, or smoked paprika

  7. 1 cup (4 ounces) shredded mozzarella cheese Salt and freshly ground black pepper

  8. 2 cups arugula

  9. 2 limes, halved

Instructions Jump to Ingredients ↑

  1. 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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