Potato Croquettes

I was feeling very lazy today and not really wanting a big dinner, but did want to clear out the frig of leftovers. Checking all the Tupperware containers, I spot some leftover mashed potatoes and half a roast chicken.. hmmm?? What can I toss together with little effort?? Why not potato croquettes? I hadn't made them in eons.. and this is a good excuse to cheat on my diet :)

Actually, croquettes are exceedingly easy to prepare and even more delightful to consume. My Mom use to make these often, and no matter how many she had cooling on the counter, some always managed to disappear off the platter before we sat down for dinner. I can't imagine where they went to?! She always made just plain potato croquettes, but I like to add ground chicken to mine, along with some grated carrots, maybe a bit of prosciutto and herbs.
Whichever way you choose to make them, they usually are a big hit, great served warm or at room temperature, and make a nice lunch bite for those always on the run! So don't forget to make a few extras.

1 lb potatoes -washed, peeled and boiled til tender
1 TBL butter
4 TBL milk
1/3 cup grated Parmesan cheese
2 cups of pre-cooked or leftover chicken pieces, ground in food processor
2 TBL fresh parsley, rosemary & thyme diced fine
sea salt & ground pepper to taste
2 grated carrots
1/2 cup fontina cheese(or mozzarella cheese)
4 slices prosciutto, chopped (opt)
3 eggs
1 cup seasoned Italian bread crumbs
1 cup flour
Vegetable oil for frying

After your potatoes have cooked, and have drained and cooled, toss them into a mixing bowl. Add the butter, milk and mash them well. Add the cheeses, ground chicken, parsley, rosemary & thyme. Break 1 egg and mix thoroughly into the potato mixture. Add salt & pepper.

In a separate bowl break the remaining two eggs and beat lightly. Place seasoned bread crumbs in another dish, and the flour in yet another dish.

Form each croquette with 2 heaping spoonfuls of the potato mixture: with your hands, roll a croquette.. about 1 1/2 inch in diameter and 2-3 inches long. Roll croquettes in the flour, then into the beaten egg, and finally roll in bread crumbs. Place finished croquettes on a plate, cover with waxed paper and refrigerate 1 hour. When you are ready to fry, heat oil in skillet and fry croquettes until browned on all sides, aproximately 3-4 minutes.
Remove and drain on paper towels. Serve warm or cooled and enjoy!