Blue Cheese Potato Croquettes

Blue Cheese Potato Croquettes

Kevin Gin
Bridges Restaurant
Danville, CA

Yield: 5


Breading Ingredients:

Anchovy Aioli Ingredients:


  1. Cook potatoes in lightly salted boiling water until tender. Cool, then put through a ricer to make a fine, even texture.
  2. Heat butter in a skillet or saucepan and lightly cook garlic. Add cream and heat just until warm. Stir into potatoes to make a smooth mashed potato. Cool.
  3. Stir in blue cheese, panko crumbs and spinach. Season with salt and pepper.
  4. Portion the potato mixture into 1-ounce balls. Chill for easier handling if desired. Toss about 6 balls at a time in a bowl with the flour. Shake off excess flour then dip into the egg. Roll in the panko.
  5. Deep fry in small batches. Season with salt. Keep warm or prepare to order.
  6. Stir together Anchovy Aioli ingredients. Serve with warm croquettes.