Eggs and Potatoes (Potato Croquettes)

Ingredients

• 2 cups Cold mashed potatoes (floury variety) (Leftover potatoes work best as they are drier and hold shape better)
• 1 small Onion, very finely chopped
• 1 tbsp Fresh parsley, finely chopped
• 1 whole Egg, beaten (for binding)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup All-purpose flour
• 2 whole Eggs, well-beaten (for coating)
• 1 cup Dried breadcrumbs
• 4 tbsp Butter or Oil (for frying) (Enough for shallow frying)

Instructions

1. 1In a large bowl, combine the cold mashed potatoes with one beaten egg. Add the finely chopped onion, parsley, salt, and pepper. Mix thoroughly until the ingredients are well incorporated. The consistency should be firm enough to hold its shape; if too wet, add a little flour or breadcrumbs.
2. 2Take portions of the potato mixture and roll them into balls. Press them between your hands or use a tablespoon to mold them into the shape of an ordinary egg (oval). Ensure the surface is smooth to prevent cracking.
3. 3Prepare three shallow dishes: one with flour, one with the two well-beaten eggs, and one with dried breadcrumbs.
4. 4Roll each potato 'egg' in flour to dry the surface and shake off excess. Dip completely into the beaten egg, then roll in breadcrumbs until evenly coated.
5. 5Heat the butter or oil in a frying pan over medium heat. Fry the potato eggs, turning occasionally, until they are golden brown and crispy on all sides (about 8-10 minutes). Alternatively, they can be browned in the oven, basting occasionally with butter.