Ingredients:
3 Cups Cooked Potatoes (I had boiled red potatoes, in their skin)
1 Cup Diced Baked Ham (I had a piece of baked ham from another meal; diced myself)
1 Cup Shredded Cheddar Cheese (I had some left from another recipe)
6 Green Onions diced (I use scissors to snip them to size)
2-4 Tablespoons Milk
Salt & Pepper to taste
¼ Cup Wondra flour
1 Egg beaten
2 Cups Panko Bread Crumbs
Vegetable Oil
In a large skillet, add vegetable oil to about a 1 inch depth, and heat over medium heat. In 3 separate bowls or dishes, set up breading station; bowl 1—1/4 cup Wondra flour, bowl 2—beaten egg, bowl 3—2 cups Panko bread crumbs. Form croquette to desired shape (I made meal size croquettes shaped in a 3 inch log) and lightly coat with flour, then egg, then bread crumbs. Carefully put croquettes into hot oil and cook until golden brown; turn croquette as needed to brown all sides. Remove croquettes to a cooling rack and lightly salt while warm. Allow to cool slightly before eating
- Gluten Free—Change out Wondra flour and Panko bread crumbs for brown rice flour and crushed rice cracker meal.
- Vegetarian—Remove ham and add broccoli, zucchini, yellow squash, peas, spinach, or any other vegetables you have on hand.
- Spice it up—Add paprika, cumin, cayenne, curry spice, 5 spice powder or whatever flavors you are craving, to the potato mixture, flour, or bread crumbs.
- Change It Up—Use whatever meat, cheese, veggies and coating that makes you smile, and enjoy.