Potato, Mushroom, and Leek Croquettes, with greens and shallot vinaigrette

Serves 4, 2 patties each

Ingredients:

• 8 oz coursely chopped Yukon gold potato
• 4 oz sliced cremini mushrooms
• 4 oz sliced button mushrooms
• 1/2 c. chopped leek
• 1 tsp. chopped fresh thyme
• cooking spray
• 1/2 c. (2 oz) shredded Gruyere cheese
• 1/4 c. (1 oz) grated Parmigiano-Reggiano cheese, divided
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 large egg yolk
• 1 large egg white
• 2 tsp water
• 1/2 c. panko
• 1 tbsp. olive oil

1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill (we used a blender and it worked just fine).

2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato (stirring well if used a blender for the potato). Add Gruyere, 2 tbsp. Parmigiano-Reggiano, salt, pepper, egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.

3. Place flour in a shallow dish. Combine egg white and 2 tsp. water in a shallow dish, stirring with a whisk. Combine remaining Parmigiano-Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large non-stick skillet overt medium-high heat. Add oil; swirl to coat. Add patties; cook 4 min. on each side or until golden.

Greens and Shallot Vinaigrette

Combine 2 tbsp. olive oil, 2 tbsp sherry vinegar, 1/4 tsp. black pepper, and 1/8 tsp. salt in a medium bowl. Add 6 c. of salad green and 1 sliced shallot to bowl; toss gently.

My vegetarian ways pulled me to this recipe and it did not disappoint. Even Pat, without vegetarian ways, loved these little patties! Enjoy!