BAKED BACON AND CHEDDAR CROQUETTES

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Baked Bacon and Cheddar Croquettes image

This is a healthier take on the usual deep-fried croquettes. The picture shows the croquettes before I decided to toast the breadcrumbs, otherwise the color would have been better.

Provided by Late Night Gourmet

Categories     Pork

Time 45m

Yield 15 serving(s)

Number Of Ingredients 7

2 lbs russet potatoes
6 ounces bacon
6 ounces light cheddar cheese, shredded
1 cup panko breadcrumbs
2 teaspoons kosher salt
1/2 teaspoon pepper, ground
1 large egg

Steps:

  • Preheat oven to 375 degrees F.
  • Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
  • Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
  • While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
  • Mash potatoes by hand or run through a ricer.
  • Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
  • Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
  • Bake for 10 minutes, then turn over and bake for another 10 minutes.

Nutrition Facts : Calories 151.6, Fat 6.7, SaturatedFat 2.4, Cholesterol 22.5, Sodium 535, Carbohydrate 16.1, Fiber 1.7, Sugar 1, Protein 6.7

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