Simply Croquettes With Mashed Potatoes And Goat Cheese Recipes

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SPINACH GOAT CHEESE CROQUETTES



Spinach Goat Cheese Croquettes image

Ready, Set, Cook! Special Edition Contest Entry: I love this simple recipe. It's perfect as a appetizer or served with a salad as a light entree.

Provided by gtara

Categories     Potato

Time 1h

Yield 24-30 Croquettes, 4-6 serving(s)

Number Of Ingredients 12

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes, prepared as package directed
4 tablespoons butter
2 garlic cloves, minced finely
1/2 cup red bell pepper, medium dice
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
8 ounces fresh goat cheese
3 cups fresh Baby Spinach
2 eggs, beaten well
1 cup flour
2 cups breadcrumbs

Steps:

  • Place Mashed Potatoes (prepared according to package directions) in a large mixing bowl.
  • In a medium sauté pan melt Butter over medium high heat. Add minced garlic and sauté lightly until translucent, do not brown garlic at all. Next add Red Bell Peppers, Dried Thyme, Salt and Black Pepper. Sauté about 1 minute, just enough time to sweat the bell pepper a little. Add this mixture to the mashed potatoes.
  • Next add Baby Spinach and fresh Goat cheese to the mashed potatoes, etc. Spread on a parchment lined baking sheet. Place in the refrigerator until cool and.
  • Place eggs, flour and breadcrumbs in their own individual bowls.
  • Preheat oven to 375 degrees Fahrenheit.
  • Using a round cookie cutter. Or a ice cream scooper. Form uniform sized patties. Dredge in egg, then flour, and finally in the breadcrumbs.
  • Place on a parchment lined baking sheet. Bake 15-20 minutes until golden brown and crispy.

Nutrition Facts : Calories 685, Fat 34.2, SaturatedFat 20.5, Cholesterol 168.4, Sodium 989.5, Carbohydrate 66.9, Fiber 4.2, Sugar 5.9, Protein 26.9

SIMPLY CROQUETTES WITH MASHED POTATOES AND GOAT CHEESE



Simply Croquettes With Mashed Potatoes and Goat Cheese image

Ready, Set, Cook! Special Edition Contest Entry: A special occasion appetizer or side dish made simple! Buttery mashed potatoes meets rich and tangy goat cheese. The croquettes are rolled in bread crumbs, scallions, and bacon bits and fried in garlic-infused olive oil until golden, crispy, and delicious.

Provided by mandabacca

Categories     Potato

Time 1h55m

Yield 32 croquettes, 6 serving(s)

Number Of Ingredients 9

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
4 ounces soft fresh goat cheese
2/3 cup panko breadcrumbs
1/3 cup green onion, finely chopped
1/3 cup bacon, finely chopped
1 teaspoon pepper
1/3 cup flour
2 eggs
3 tablespoons garlic-infused olive oil, more as needed

Steps:

  • Begin by following the package instructions for heating the mashed potatoes. After the initial 3-minute cook time, stir in the goat cheese until well combined and remove the mixture to the refrigerator 30 minutes or until cool to the touch.
  • In a medium bowl combine the breadcrumbs, green onions, bacon, and pepper. Crack the eggs into a small bowl and beat well with a fork. Measure the flour into another small bowl. Line a large baking sheet with parchment paper.
  • When potatoes have cooled, working with floured hands, lightly form 1-inch balls with the mashed potato mixture. Dip the balls in the flour, give them a final roll between the hands, and place them on the parchment paper. Wash, dry, and re-flour hands as needed if they become sticky.
  • One at a time, dip the potato balls into the beaten eggs with one hand and drop them into the breadcrumb mixture; then, with the other hand gently roll the balls in the breadcrumb mixture and return to the parchment paper. Again, wash, dry, and re-flour hands as needed. Refrigerate croquettes at least 30 minutes before frying.
  • Heat 3 tablespoons (or as much as needed to cover the skillet) garlic-infused olive oil to medium-high heat. Fry croquettes in 2-3 batches adding more oil as needed. Roll the croquettes about with a fork as they cook 5-10 minutes or until all sides are crispy and golden-brown. Remove the croquettes to paper towels to cool slightly before serving. Enjoy!

Nutrition Facts : Calories 246.3, Fat 16.6, SaturatedFat 5.6, Cholesterol 76.1, Sodium 249, Carbohydrate 14.9, Fiber 1, Sugar 1.1, Protein 9

POTATO CROQUETTES



Potato Croquettes image

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 6

Number Of Ingredients 7

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

Steps:

  • In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
  • Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
  • Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
  • Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

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