| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds Yukon gold potatoes, skins intact
- 1 teaspoon salt
- 1/4 cup olive oil, divided
- 1/2 cup finely minced onion
- 1 clove garlic, minced
- 2 teaspoons achiote paste, or smoked paprika
- 1 cup (4 ounces) shredded mozzarella cheese
- Salt and freshly ground black pepper
- 2 cups arugula
- 2 limes, halved
Instructions
- For the croquettes: Put the potatoes in a heavy medium pot and cover with cold water. Stir in the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until very tender, about 30 minutes.
- While the potatoes simmer, heat 1 tablespoon of olive oil in heavy large skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the achiote paste or smoked paprika, if using, mix well until combined, and remove from the heat. Set aside.
- Drain the potatoes, cool until able to handle, and peel. Mash them in a large bowl with a fork or potato masher. Add the mozzarella cheese and onion mixture and stir to combine. Season with salt and pepper, to taste. Divide the mixture into 8 balls and flatten them into 3-inch patties.
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-heat until hot. Fry the croquettes in 2 batches, turning over once, until a crust forms. Drain on paper towels. Carefully transfer the croquettes to a platter. Top with the arugula and drizzle with the remaining 1 tablespoon olive oil. Squeeze lime juice on top and sprinkle with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 245 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 17 mg |
| Sodium | 431 mg |
Reviews
Can these be baked instead of fried?
Yummy and easy! I used spinach instead of arugula (I had it on hand and smoked paprika. Adds a nice flavor. Thanks Marcela!
really good! I didn’t have arugula so I used baby spinach.
I absolutly loved them!!!! They were so good, even my family loved them. I used sazon with achiote instead of the plain achiote and it was so flavorfull.
These were absolutely delicious! I tried them a second time using curry powder and corriander instead of the achiote for an indian flair and they were also fantastic! Thank you Marcela!
in response to the cheese question, 4 ounces of shredded cheese fills up about a cup. so it’s 4 ounces.
Im a superfan of Marcela! Ive made these a ton now and my kids love them!This is what we do with our leftover mashed potatoes the next day….so yummy.
It was ok. My son who is a picky eater liked them even before I fried them.
All my friends and family loved them. I made these for Thanksgiving and they were such a great alternative to the regular mashed potates. Thanks for such an awesome recipe.
I love this show! Everytime I prepare Marcela Valladolid’s one of recipes my daughter and I are amazed. Based solely on the ingredients I’ve rated this one 4 stars. However, this recipe, as written, calls for 4 oz. of cheese–noted as 1 cup. A cup is 8 oz.
Which is it? Val @ Brooklyn, NY
Which is it? Val @ Brooklyn, NY