
Steak and Mashed Potato Croquettes
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- Serves 4
- Cooks in 35 mins (20m prep + 15m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Leftover steak and mashed potatoes
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, combine the shredded leftover steak and cooled mashed potatoes.
- 2.Season with salt and pepper, and mix well to combine.
- 3.Shape the mixture into small croquettes, about 2 inches in diameter.
- 4.Dredge each croquette in flour, shaking off any excess.
- 5.Dip the croquettes in beaten eggs, allowing any excess to drip off.
- 6.Coat the croquettes in breadcrumbs, pressing gently to adhere.
- 7.In a large skillet, heat the vegetable oil over medium heat.
- 8.Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side.
- 9.Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil.
- 10.Serve the steak and mashed potato croquettes hot, with your favorite dipping sauce or as a side dish.
- 11.Enjoy!
lightbulb_outline Tips
- You can add some grated cheese or chopped herbs to the croquette mixture for extra flavor.
- If you don't have leftover steak, you can use cooked ground beef or chicken instead.
- Make sure the mashed potatoes are cold before mixing them with the steak to make it easier to shape the croquettes.
- Serve the croquettes with a side of salad or steamed vegetables for a complete meal.