Potato Croquettes with Cranberry Sauce

Potato Croquettes with Cranberry Sauce

The tartness and sweetness of the cranberry sauce works as a perfect complement to the crispy panko-crusted potato croquettes. It's a simple appetizer that can be made ahead -- the sauce can be made days in advance while the potato croquettes can be made the day before serving.

Although I don't have an exact recipe for this, it is simple and the ingredients can be substituted with other ingredients in your fridge or pantry. For instance, I had a lot of carrots, so I used some for the potato base. Other ingredients that can be added are green peas, grated zucchini, chopped green onions. A small portion of ground meat will work as well. The possibilities are endless.

For this dish, I used the following:

• 3 big russet potatoes, boiled then mashed
• 2 small carrots, grated or finely chopped (optional)
• 2/3 cup shredded parmesan (asiago, romano or a combination of these hard cheeses will do)
• Crushed red pepper and/or cayenne pepper (optional)

Add seasonings to taste:

• Salt
• Black pepper, freshly ground
• Herbs

Mix all the above ingredients together. Season with salt and pepper to taste. Form into 1-inch balls.

I usually put the croquettes in the freezer until firm. This makes it easier to handle for dredging in flour and panko breadcrumbs.

Dredge each ball in flour, shaking any excess.

Dip the potato balls in egg whites, then in panko breadcrumbs.

Right: Before dredging

Left: After dredging, ready for the fryer

Fry in hot oil until golden brown.

If not serving immediately, the potato croquettes can be fried at a higher temperature just to brown the outside. They can then be stored in the fridge overnight then heated through at 350^o before serving for 10 minutes.

The cranberry sauce is simple to make as well. Put a cup of cranberries in a blender. Add freshly squeezed orange, lemon, and/or lime juice. Purée until smooth. More juice may be added if the blended gets stuck. Add sugar to cut the tartness. Refrigerate until ready to use.

I garnished the dish with thyme and roasted bell pepper crisps. Check out the Crispy Bell Pepper recipe here .

This is a favorite 'go to' dish of mine. Hope you get a chance to try it out. When you do, I'd be happy so see your photos or hear about your cooking experience. If you have any questions, feel free to ask them in the comments section below.

Bon Appetit!