ICM Recipe Booklet
Side Dishes
Potato Croquettes
ACTIVE: 30 MIN | TOTAL: 45 MIN | SERVES: 4
FOR THE FILLING
2 medium russet potatoes, peeled and cubed
1 egg yolk
½ cup parmesan cheese, grated
2 tablespoons all-purpose our
2 tablespoons chives, nely chopped
1 pinch salt
1 pinch black pepper
1 pinch nutmeg
FOR THE BREADING
2 tablespoons vegetable oil
1 cup all-purpose our
2 eggs, beaten
½ cup breadcrumbs
1. Boil the potato cubes in salted water for 15
minutes. Drain and mash nely in a large bowl
using a potato masher or ricer. Cool completely.
Mix in the egg yolk, cheese, our and chives.
Season with salt, pepper and nutmeg. Shape the
potato lling into the size of golf balls and set
aside.
2. Preheat the Airfryer to 390°F. Mix the oil
and breadcrumbs and stir until the mixture
becomes loose and crumbly. Place each
potato ball into the our, then the eggs and
then the breadcrumbs and roll into a cylinder
shape. Press coating to croquettes to ensure it
adheres. Place half of the croquettes into the
cooking basket, cooking each batch for 7-8
minutes or until golden brown.
8