Zutaten für Annice's Potato And Mushroom Croquettes For Passover
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Zubereitung von Annice's Potato And Mushroom Croquettes For Passover
- Boil 2 lbs of potatoes in salted water until tender (approximately 15-20 minutes).
- Drain the potatoes and mash them thoroughly.
- While potatoes boil, sauté 1 medium onion, chopped, and 8 oz cremini mushrooms, sliced, in 2 tablespoons olive oil over medium-high heat for 3 minutes. Season with salt and pepper to taste.
- In a large bowl, combine the mashed potatoes, sautéed onion and mushroom mixture, 1 teaspoon salt, ½ teaspoon black pepper, and ½ cup matzo meal. Mix until well combined.
- Form the mixture into 10 croquettes (approximately 2-3 inches in diameter).
- Heat ½ inch of oil in a large non-stick frying pan over medium-high heat. Carefully place the croquettes in the hot oil and fry for 8 minutes per side, or until golden brown and crispy.
- Remove the croquettes from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve 2 croquettes per person. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
1g
Carbs
15g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Appetizers Lunch Main Dish Side Dishes Potatoes Vegetables Jewish Ashkenazi European Holiday Event Kosher Low Fat Vegan Vegetarian Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Passover Mushrooms Healthy 2 Low In Something Equipment
