Annice's Potato And Mushroom Croquettes For Passover Recipe

A treasured family recipe from Annice Grinberg! These crispy potato and mushroom croquettes are a delicious and surprisingly easy Passover side dish. Perfect for your Seder or any festive meal, this recipe is a guaranteed crowd-pleaser. Learn the secrets to perfectly golden, flavorful croquettes – a recipe passed down through generations and now shared with you!

Prep Time 20 mins
Cook Time 50 mins
Calories 223.1 kcal
Protein 11g
Rating 3.0 (4 Reviews)
Annice's Potato And Mushroom Croquettes For Passover 58

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Annice's Potato And Mushroom Croquettes For Passover

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How to Make Annice's Potato And Mushroom Croquettes For Passover

  1. Boil 2 lbs of potatoes in salted water until tender (approximately 15-20 minutes).
  2. Drain the potatoes and mash them thoroughly.
  3. 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.
  4. 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.
  5. Form the mixture into 10 croquettes (approximately 2-3 inches in diameter).
  6. 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.
  7. Remove the croquettes from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil.
  8. Serve 2 croquettes per person. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

9g

Fat

1g

Carbs

15g