Polish Potato Croquettes

Ingredients

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, beaten 2 eggs, beaten
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   In a large bowl, combine the mashed potatoes, sautéed onion and garlic, chopped parsley, dried thyme, salt, and pepper. Mix well to incorporate all the flavors.
3. 3.
   Take a small portion of the potato mixture and shape it into a cylinder or oval shape. Repeat with the remaining mixture.
4. 4.
   Dip each croquette into the beaten eggs, ensuring it is fully coated.
5. 5.
   Roll the croquette in breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the croquettes in batches until they turn golden brown and crispy on all sides.
7. 7.
   Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Polish Potato Croquettes hot with a side of sour cream or tomato sauce.

Treat your ingredients with care...

• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the best texture.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.

Tips & Tricks

• To make the croquettes extra crispy, you can double-coat them by dipping them in beaten eggs and breadcrumbs twice.
• If you prefer a more pronounced flavor, you can add grated cheese or cooked bacon to the potato mixture.
• Make sure the oil is hot enough before frying the croquettes to ensure a crispy exterior.

Serving advice

Serve the Polish Potato Croquettes as an appetizer or side dish. They pair well with a dollop of sour cream or a tangy tomato sauce. Garnish with fresh parsley for an added touch of freshness.

Presentation advice

Arrange the golden-brown croquettes on a platter, garnished with sprigs of fresh parsley. Serve them alongside a small bowl of sour cream or tomato sauce for dipping.