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
- 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