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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

Remember for many more recipes like this don’t miss “Music and Seasoning with Pepe Mondragón on Monday – Friday at 12:00 noon to 1:00 PM on 1450 AM.
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800 S. Wells St. Chicago, IL. 60607

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