Makes 12 croquetas
Tools Mixing bowls • Mixing utensils Measuring cups • Measuring spoons • Skillet • Whisk • Tongs Knife • Cutting board • Potato masher
2 large potatoes
1 red bell pepper
1 green onion
2 cloves of garlic, minced
1 lemon, juiced
2 eggs, divided
¼ cup mayonnaise
¾ teaspoon salt, divided
½ teaspoon + ¼ cup oil, divided
2 tablespoons all-purpose flour
⅛ teaspoon black pepper
⅛ teaspoon nutmeg
¼ cup of shredded Parmesan cheese
2 tablespoons butter
1 tablespoon milk
½ cup of bread crumbs
Directions Step 1: Prepare ingredients
Wash and dry produce. Pierce potato with a fork and microwave for 5 minutes. Flip and continue to microwave in 2-minute intervals, until tender. Cool and remove skin. Place potatoes in a large bowl. Chop red bell pepper and green onion. Mince garlic. Juice lemon. Separate 1 egg, set aside.
Step 2: Make the garlic dipping sauce
In a small bowl, mix ¼ C mayonnaise, ¼ tsp salt, 1 Tbsp lemon juice, and garlic. Whisk together. Cover and chill.
Step 3: Cook vegetables
In a skillet, heat ½ tsp oil over medium-high heat. Sauté red peppers and green onion 3 to 4 minutes, or until soft. Then, add the vegetables to the potatoes.
Step 4: Make the roux
In a small bowl, mix 2 Tbsp all-purpose flour, ½ tsp salt, ⅛ tsp black pepper, and ⅛ tsp nutmeg. In the empty skillet, add flour mixture and 2 Tbsp butter. Stirring constantly for 3 to 5 minutes. Add 1 Tbsp milk to the roux and cook for 1 minute, or until sauce forms. Then, add the sauce to the potatoes.
Step 5: Mix and mash
In the bowl of cooked potatoes, mash ingredients together. Mix in ¼ C shredded cheese and egg yolk.
Step 6: Dip, roll and cook
Crack egg into the bowl of egg whites. Add ½ C breadcrumbs to a plate. Divide potato mixture into 1 Tbsp portions. Dip croquettes in the egg and then in the bread crumbs. In a skillet, heat ¼ C oil over medium-high heat. Cook until brown on all sides. Serve with garlic dipping sauce.