How to Make Appetizing Leftover Mashed Potato Croquettes with Cheese & Green Onions

Leftover Mashed Potato Croquettes with Cheese & Green Onions. Delicious turkey croquettes made with leftover minced turkey, mashed potatoes, and a thick white sauce. Deep fry these croquettes for best flavor. Make these turkey croquettes for a post-holiday meal or make smaller ones and serve as appetizers.

The outside of these leftover mashed potato cakes is light and crispy with a touch of cheese-melted-onto-the-side-of-a-pan taste. Inside they are warm and soft and slightly gooey from the melted white cheddar. And since I dislike mashed potatoes the next day, I think these croquettes are the best use for them. Sie können haben Leftover Mashed Potato Croquettes with Cheese & Green Onions using 10 ingredients and 7 steps. So geht's dir kochen dass.

Zutaten von Leftover Mashed Potato Croquettes with Cheese & Green Onions

1. Du brauchst of For the croquettes:.
2. Du brauchst 2 cups of mashed potatoes (firmly packed).
3. Bereiten 1/4 cup of flour for the croquettes.
4. Bereiten 1 of large egg.
5. Bereiten 1/2-2/3 cup of grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack).
6. Du brauchst 1/4-1/2 teaspoon of salt.
7. es ist 1 of large green onion, chopped (white parts, too).
8. Bereiten of For coating and frying:.
9. es ist 1/2 cup of flour.
10. Bereiten 1/4 cup of oil.

You hardly need a recipe, and feel free not to follow mine. Improvise by adding shredded cheddar cheese and chives to your mixture or diced up smoked salmon or even diced, cooked turkey. Potato Croquettes are deep fried mashed potatoes balls and are the perfect way to use leftovers. They're basically just like adult tater tots, only better!

Leftover Mashed Potato Croquettes with Cheese & Green Onions Anweisung

1. Put all ingredients in a large mixing bowl. (Try to sprinkle the salt evenly over the entire surface area of the mashed potatoes so you don't accidentally get a super salty bite.).
2. Get in with your hands (or a wooden spoon or spatula if you're not a handsy person) and mix everything thoroughly..
3. Divide batter into 4 equal parts and form each fourth into a roughly 4.5 inch diameter patty..
4. Heat the 1/4 cup oil in a fry pan to medium high..
5. While the oil is heating, coat the patties on all sides with a little bit of flour..
6. Fry the croquettes, two at a time, for 4 to 5 minutes per side. You'll know the oil's ready if you hear a gentle sizzle when you throw a pinch of flour into the pan. If you don't see that flour cooking and hear it sizzling right away, your oil's not hot enough yet and you should wait, otherwise your croquettes won't sear immediately, and they'll absorb too much oil and be greasy. If the croquettes are browning too much before the 3.5 minute mark, turn the heat down a touch..
7. Enjoy!.

Place the mashed potatoes, parsley and cheese in a large bowl and mix together. Place a rimmed baking sheet or large plate on the table. Mashed Potato Croquettes, made with mashed potatoes, ham, cheddar cheese and ranch seasoning, are the perfect way to give new life to Thanksgiving leftovers. They are crispy on the outside and smooth and creamy on the inside with so much awesome Ranch flavor. Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl.

Recipe: Tasty Easy French Macarons

Easy French Macarons.

Sie können kochen Easy French Macarons using 6 ingredients and 2 steps. So geht's dir erreichen es.

Zutaten von Easy French Macarons

1. Bereiten 1 cup of confectioners/icing/cane sugar.
2. es ist 1 cup of almond meal/flour.
3. Du brauchst 1/4 cup of castor/granulated sugar.
4. Bereiten 1 dash of salt.
5. es ist 1 small of amount of food gel colour.
6. Bereiten 2 large of room temperature egg WHITES.

Easy French Macarons Anweisung

1. Sieve or sift the icing sugar and ground almonds together into a large mixing bowl. Throw any lumps left behind away. (The bigger pieces makes the Macarons lumpy and cracked during baking) whisk with electric mixer, the egg whites and salt until they form soft peaks (making sure utensils are grease free). Add the caster / fine sugar, a little at a time and continue to beat ( you can add the colouring at this time. Add a bit more colour to make the Macarons vibrant. It loses some colour during baking) until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out! About 10 mins on high speed) Gently fold in the icing sugar and almond mix. (About 40-50 folds) The mixture will now be loose and semi-runny. Using a piping bag with a 1cm / 1/3" nozzle, fill with the macaron mixture. Line baking sheet with silicone mat or parchment. Pipe small blobs about 2 inches apart from each other. Gently tap the baking sheet a fe.
2. Tips and tricks: 1) make sure the eggs are room temperature. (Out if fridge for at least 2 hours) And not freshly bought. Older egg whites work great. If you forgot to take the eggs out, you can put them in warm to medium hot tap water for about 5 mins. 2) use a steel bowl to whip. And make sure it is scrupulously clean before use. Any oil will deflate the egg whites. 3) you can make your own almond flour by buying raw slivered almonds and pulverizing them in a blender. 4) folding is very important part. Over mixing will cause the Macarons to spread out and be flat. Under mixing will cause the tops to crack and be hollow inside. It takes practice to get the right consistency. I would say viscous enough that it runs off the spatula, but still hold a shape for a 5 seconds when dripped down. 5) no oil food coloring. Gel and powder work wonders. The more vibrant the colour, the more fun! 6) I wouldn't necessarily add any flavoring to the Macarons. I would flavor them by using different.