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.
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