Parmesan Potato Croquettes Recipe
Summary
Ingredients
| Baking potatoes | 3 1⁄4 Pound | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Egg | 1 | |
| Egg yolks | 2 | |
| Grated parmesan cheese | 3⁄4 Cup (12 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper white | 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Ground pecans | 3⁄4 Cup (12 tbs) | |
| Pecan halves | 8 |
Directions
Pierce potatoes several times with a fork; bake at 400° for 1 hour.
Let stand until cool enough to handle.
Cut in half lengthwise, and scoop out pulp; reserve skins for other uses.
Force potato pulp through a ricer or food mill into a large bowl; add next 7 ingredients, and blend.
Generously butter eight 1/2 -cup brioche molds or six 6-ounce custard cups.
Sprinkle molds with 1/2 cup pecans, coating well.
Shape potato mixture into 8 or 6 equal balls; place each in a mold, and press mixture to fill sides of molds.
Level tops, and sprinkle with remaining 1/4 cup pecans; press in lightly.
Place molds on a baking sheet; bake at 375° for 25 to 30 minutes.
Let stand 5 minutes; loosen edge of molds with a sharp knife, and unmold onto individual serving plates.
Drizzle with Sherried Cream Sauce, and garnish each with a pecan half.
Let stand until cool enough to handle.
Cut in half lengthwise, and scoop out pulp; reserve skins for other uses.
Force potato pulp through a ricer or food mill into a large bowl; add next 7 ingredients, and blend.
Generously butter eight 1/2 -cup brioche molds or six 6-ounce custard cups.
Sprinkle molds with 1/2 cup pecans, coating well.
Shape potato mixture into 8 or 6 equal balls; place each in a mold, and press mixture to fill sides of molds.
Level tops, and sprinkle with remaining 1/4 cup pecans; press in lightly.
Place molds on a baking sheet; bake at 375° for 25 to 30 minutes.
Let stand 5 minutes; loosen edge of molds with a sharp knife, and unmold onto individual serving plates.
Drizzle with Sherried Cream Sauce, and garnish each with a pecan half.
Chef
