We saw many variations of potato croquettes on tapas menus all over Spain. They often include small bits of ham, so this is my vegetarian adaptation. They usually have a longer shape, but I find them easier to make when rolled into small balls.
peel, cube & boil in water for about 10 min or until soft
dice & sauté with olive oil & salt over med heat, about 5 min
Mash the potatoes with a fork then stir in the cooked onion-mushroom mixture, plus salt & pepper. Allow to cool a bit, then roll into 1-T balls. Dip each ball first in beaten egg (you’ll need about 2), then in breadcrumbs (you’ll need about 1 c/100 g).
Fry the balls in a pan with a thin layer of olive oil, on med heat, turning a few times, until browned & crispy. Enjoy right away with a dipping sauce. Choose one from simply mix Greek yogurt with hot sauce.
© 2019 All rights reserved. Published by Abrams Books.