For breakfast croquettes
- 1/2 red onion, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 red or orange bell pepper, seeded and chopped
- 1 1/2 c. prepared mashed potatoes (cold)
- 1 egg
- 1/2 c. shredded cheddar cheese
- 4 cooked sausage patties, chopped
For dipping sauce
- 1/2 c. Dorothy Lynch Dressing & Condiment
- 1/3 c. mayonnaise
- 1 T. habanero hot sauce (optional)
- 3/4 c. flour
- 1 egg, beaten
- 1 1/2 c. panko bread crumbs
- salt, pepper, and garlic powder, to taste
- vegetable oil, for frying
- In a frying pan, sauté onion and peppers over medium-high heat for 3 to 4 minutes, until they begin to soften. Remove from heat and set aside.
- Mix mashed potatoes and all other croquette ingredients, including the onions and peppers. The mixture should be slightly sticky and easily formable.
- Line a baking sheet with parchment paper. Take about 2 T. of the mashed potato mixture and form into ovals. Lay on the parchment-lined pan, and when complete, place in the refrigerator to cool for 30 minutes.
- Prepare to fry: Lay out three bowls. In the first bowl, place the flour. In the second bowl, place the beaten egg. In the third bowl, place the panko bread crumbs. Season each bowl with salt, pepper, and garlic powder.
- Fry: Heat about 2 inches of vegetable oil in a large, heavy-bottomed saucepan until it reaches 350°F. This will take several minutes. Remove croquettes from the fridge. To prepare for frying, dip croquette in flour mixture, egg, and then the panko breadcrumbs. Using a slotted metal spoon, carefully release croquette into the hot oil. Fry each croquette for about a minute, until the outside is golden brown and inside is hot.
- Set fried croquettes on a paper towel-lined plate to absorb excess oil. Serve warm with dipping sauce.
- To make sauce: Combine dressing, mayonnaise, and hot sauce (if using). Mix well and chill until serving.