Recipes

Ingredients

• 2 cups (500 mL) leftover mashed potatoes
• 3 eggs, divided
• 1/2 cup (125 mL) all-purpose flour, divided
• 1 clove garlic, minced
• 1/4 tsp (1 mL) each salt and pepper
• 1/2 cup (125 mL) chopped San Daniele® Mortadella
• 1/2 cup (125 mL) shredded Pecorino cheese
• 1/4 cup (60 mL) chopped roasted red pepper
• 1 cup (250 mL) seasoned bread crumbs
• 1/4 cup (60 mL) olive oil
• 2 tbsp (30 mL) chopped fresh parsley

Directions

1. In large bowl, mix together mashed potatoes, 1 egg, 1/4 cup (60 mL) flour, garlic, salt and pepper until combined. Stir in mortadella, cheese and roasted red pepper. Divide into 12 portions and shape into logs.
2. Place remaining flour, remaining eggs and bread crumbs in 3 separate shallow dishes; whisk eggs.
3. Dredge croquettes in flour, then dip into eggs, then coat in bread crumbs.
4. Heat oil in large skillet set over medium heat; cook croquettes for 5 to 8 minutes or until golden brown all over. Transfer to paper towel­–lined tray to drain excess oil. Arrange on serving dish and sprinkle with parsley.
5. Tip: Serve with warm marinara sauce or basil pesto for dipping.