Potato Croquettes, Stuffed with Walnuts and Blue Cheese

Potato Croquettes, Stuffed with Walnuts and Blue Cheese

DESCRIPTION

A spin on the usual croquette, this recipe features crunchy walnuts and soft blue cheese.

Total Time
1 Hr
Serves
14
Meal
Course

Total Time

Prep Time
25 Mins
Cook Time
35 Mins
Total Time
1 Hr

Nutrition

Calories
195 cal
Total Fat
13 g
Polyunsaturated Fat
6 g
Cholesterol
63 mg
Sodium
137 mg
Carbohydrates
14 g
Dietary Fiber
2 g
Protein
6 g

Ingredients

  • 1 1/4 cups California walnuts
  • 1/2 cup blue cheese, crumbled, creamy
  • 1 pound potatoes, peeled, cut into cubes
  • Salt and pepper
  • Pinch nutmeg, freshly grated
  • 2 tablespoons butter, unsalted
  • 1 egg yolk
  • 3 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 3/4 cup breadcrumbs
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying

Preparation

  1. In dry skillet, toast walnuts over medium-high heat 1 to 2 minutes. Cool to room temperature then roughly chop 1/2 cup and finely chop the rest. In small bowl, combine the roughly chopped walnuts and blue cheese and blend well. Set aside.
  2. Cook potatoes in boiling salted water until tender. Drain and dry in 250°F oven for 5 minutes. Mash potatoes, then season to taste with salt, pepper and nutmeg. Blend in butter and egg yolk. Spread mixture on cookie sheet to cool to room temperature. With floured hands, form mixture into 14 balls. Insert small amount of blue cheese mixture into each ball, enclosing completely with potato mixture. On lightly floured surface, shape each ball into a small roll. Transfer to refrigerator until all croquettes are shaped.
  3. Combine eggs and canola oil and mix well. Combine breadcrumbs with remaining walnuts. Place flour, egg mixture and breadcrumb mixture in 3 shallow dishes. Dip each croquette first in flour (shaking off excess), then in eggs and finally in breadcrumb mixture. Heat about 1/2-inch vegetable oil in large pan over medium-high heat. Add croquettes to pan–do not crowd pan. Fry in batches, if necessary.
  4. Cook about 3 to 4 minutes per side or until heated through and nicely browned. Remove from pan and drain on paper towels. Serve immediately.

Tip: For a lighter version, place breaded croquettes in single layer on a cookie sheet lined with parchment paper. Coat with cooking spray. Bake at 450°F about 12 to 15 minutes or until golden brown and heated through.