Potato Cheese Croquettes

Mashed potatoes is one of the most popular comfort food in the US. It is also greatly appreciated here in Manila and is usually served as a side dish to fried or roasted chicken.

But what to do with leftover mashed potatoes [if any] when everyone has had their fill and no longer yearns for the comfort it brings? Make croquettes out of it!

Croquette came from the French word croquer, which means “to crunch”. The dish is a French invention which is usually made of mashed potatoes and minced meat, dipped in egg, rolled in breadcrumbs then deep fried. It became so popular that almost every country now has their own version of preparing the classic favorite.

My version is very similar to the European tater.

Ingredients:
leftover mashed potatoes, chilled
1 whole egg, beaten
quick-melt cheese, cut into 1/2 inch thick strips
1/2 cup panko (Japanese bread crumbs)
cooking oil

Procedure:
1. Scoop 1 tbsp of mashed potato onto your palm.
2. Flatten it to make a patty.
3. Place 1 cheese strip in the middle of the patty.
4. Roll patty using palms to cover the cheese all over with the mashed potato.
5. Dip the roll in the beaten egg.
6. Roll it in panko and make sure that it's evenly covered.
7. Heat oil in a pan.
8. Fry potato rolls until breadcrumb coating turns golden brown.
9. Remove excess oil with paper towels.

Adobo Flakes Rice Topping

Ingredients:
leftover chiken from adobo, flaked
adobo sauce
3 tbsp cooking oil
2 tomatoes, chopped
2 cups cooked rice
pinch of salt and pepper to taste

Procedure:
1. Remove chicken from adobo sauce.
2. Set aside sauce.
3. Remove chicken from bones and flake the meat.
4. Heat oil in a pan.
5. Fry the flakes until brown and crispy.
6. Remove from pan and drain excess oil with paper towels. Set aside.
7. Heat adobo sauce in the pan.
8. Mix in cooked rice.
9. Season with a little salt and pepper.
10. Stir to evenly coat the rice with the sauce.
11. Remove from heat.
12. Mound rice in bowls.
13. Top with fried chiclen flakes and chopped tomatoes.