Cauliflower and Potato Croquettes

• For the Base:
  • 1 cauliflower, mashed
  • 1 teaspoon salt (for boiling cauliflower)
  • 1 kg (2.2 lbs) potatoes
  • 1 tablespoon salt (for boiling potatoes)
• For the Mixture:
  • 2 eggs
  • 130 g (1 cup) breadcrumbs
  • 100 g (3.5 oz) cheese, grated (cheddar or mozzarella recommended)
  • 80 g (5.5 tbsp) butter
  • 100 ml (½ cup) milk
  • Salt and black pepper, to taste
  • Parsley, chopped, for garnish
• Optional:
  • Candied nuts, chopped (for extra crunch)
• For Frying:
  • Olive oil

Directions

• Prepare the Cauliflower and Potatoes:
  • Bring a large pot of salted water to a boil. Add the cauliflower florets and boil for 10 minutes or until soft. Drain and mash thoroughly.
  • Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15–20 minutes. Drain and mash the potatoes.
• Combine the Mixture:
  • In a large bowl, mix the mashed cauliflower and potatoes.
  • Add the butter, milk, grated cheese, salt, and black pepper. Stir until smooth and well combined.
• Shape the Croquettes:
  • Form the mixture into small logs or round patties, depending on your preference.
• Bread the Croquettes:
  • Beat the eggs in a shallow bowl.
  • Place the breadcrumbs in a separate bowl.
  • Dip each croquette into the beaten eggs, then coat with breadcrumbs.
• Fry the Croquettes:
  • Heat olive oil in a frying pan over medium heat.
  • Fry the croquettes in batches, turning occasionally, until golden brown on all sides, about 3–4 minutes per side.
  • Drain on paper towels to remove excess oil.
• Serve:
  • Garnish with chopped parsley and candied nuts, if using. Serve hot with your favorite dipping sauce.