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Nutrition Facts
Serving Size 113 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 800 mg 33%
Total Carbohydrate 22 g 7%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 9 g
Vitamin A 4% Iron 4%
Vitamin C 6% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Manchego Potato Croquettes

Prep Time
1 hour
Cook Time
10 minutes
Total Time
1 h 10 m
8  People


Recipe makes 8 Servings

1 Lb russet potatoes
2 1/2 Tsp kosher salt, divided use
4 Oz aged manchego cheese, shredded
1 Tbsp Gourmet Garden Lightly Dried Chives
1/2 Tsp black pepper, freshly ground
3 large eggs, beaten
2 Tsp Dijon mustard
1 1/2 cup(s) panko bread crumbs
1 Tsp dried parsley
3 cup(s) oil, for frying
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Wash and peel potatoes, but leave whole. Place in a pan with just enough cold water to cover.
Add 2 teaspoons of salt and bring to a boil for 20 to 25 minutes or until tender. Drain.
Pass potatoes through a ricer or a sieve so they're very finely mashed.
Add shredded cheese, chives, remaining salt and pepper. Stir thoroughly.
To make croquettes, use your hands to roll potato mixture into tater tot size cylinders and place on a baking sheet. (Or use a piping bag with a 1 inch tip to pipe long strips onto a baking sheet then cut into even size pieces.) Chill 15 minutes.
In a small bowl, whisk eggs together with mustard. On a large plate, mix bread crumbs and parsley together. Dip croquettes in eggs then bread crumbs.
Heat oil in a large heavy pan to 375ºF.
Working in batches, carefully lower a few croquettes into hot oil and fry 3 to 4 minutes or until golden brown. Serve immediately or keep in oven on lowest setting until ready to serve (up to 20 minutes).
Chef's Note: These Spanish style treats are wonderful for tapas and can be changed as desired by adding different herbs or small diced cooked bacon to potato mixture before breading.


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