Music and Sazon with Pepe Mondragon
The Recipe of the Month
WRLL 1450 AM | February 2025
Potato Croquettes
Chef José Mondragón
Here is a wonderful dish for the winter season, give it a try. It is so easy to make.
Ingredients
- 6 medium potatoes.
- 1/2 onion, finely chopped.
- 1 garlic clove, minced (optional).
- 1/4 cup cream or milk.
- 1 egg.
- 1 cup breadcrumbs or flour.
- 1/2 cup shredded cheese (optional, can be queso fresco, manchego, etc.).
- Salt and pepper to taste.
- Oil for frying.
Preparation
-
Peel the potatoes and cut them into medium pieces. Boil them in water with a little salt until soft, about 20 minutes. Drain and mash the potatoes in a large bowl to make a mash.
-
Sauté the onion (and garlic): In a skillet, heat a little oil and sauté the chopped onion (and garlic if using) until soft and translucent, about 5 minutes. Add the onion to the mashed potato.
-
Mix the ingredients: To the mashed potato mixture, add the egg, cream or milk, breadcrumbs, grated cheese (if desired), and season with salt and pepper to taste. Mix everything well until you get a dough that you can handle with your hands.
-
Form the pancakes: With your hands, form small balls with the dough and flatten them into the shape of pancakes.
-
Fry the pancakes: Heat oil in a large skillet over medium heat. When the oil is hot, add the pancakes and fry them on both sides until golden brown and crispy, about 3-4 minutes on each side. Remove them and place them on absorbent paper to remove excess oil.
-
Serve: Serve the potato pancakes hot, accompanied by cream, salsa, guacamole or whatever you prefer


800 S. Wells St. Chicago, IL. 60607
Phone number:
1-773-247-6200
E-mail:
info@wrll1450.com
Business hours:
Open 24 Hours