Potato Croquettes

This recipe is directly from one of my favorite cookbooks, Apples for Jam by Tessa Kiros. To me, these are sort of like comfort food with a twist as they are composed of meat and potatoes. These are a real crowd pleaser, even for my toddler who can be a finicky eater.

Croquettes

4 potatoes
3/4 lb ground beef
1/2 cup grated Parmesan cheese
1 egg
1 tsp salt
about 1 cup bread crumbs
about 6 tbsp olive oil
desired amount of parsley

Put a pan of salt water on to boil & add the unpeeled potatoes to it. Boil, covered for about 20 minutes or until they are soft and completely cooked through. Preheat oven to 350 degrees.

Drain the potatoes and when they are cool enough to handle, peel them. In a wide bowl, mash them well. Add the beef, egg, cheese, salt, and mix thoroughly with your hands.

Roll the mixture into small walnut sized balls, then flatten slightly into an oval shape. Put the bread crumbs onto a plate and pat the croquettes into it to coat both sides. Drizzle about 2 1/2 tbsp of olive oil into a large baking pan, spreading it around with the back of a spoon. Pack the croquettes like tight little soldiers on the pan and drizzle a few more tablespoons of oil.

Put the pan in the oven and bake the croquettes about 30 minutes, or until the underside is golden and crispy. Turn them over and bake for another 10 minutes or longer if necessary.

Serve warm or at room temperature with a scattering of salt if you think they need it.

Makes about 40 croquettes.