SundaySupper is a group of bloggers who are on a mission to bring back supper around the family table in every home. This week Nicole at The Daily Dish Recipes is hosting and the theme is What to do with Thanksgiving Leftovers?
I love Thanksgiving dinner. We always have family favorites and it is so good. We normally have leftovers, but my family usually eats the leftovers just like they are. We don’t make new dishes out of them. So for this Sunday Supper I had to do a little investigating to see what we could make.
I found this delicious recipe for croquettes in one of my favorite cookbooks and just had to try it out. We ordinarily have leftover mashed potatoes and if it takes a while to get through them or if you have a lot of leftovers this is a great way to use them up!
Leftover Mashed Potatoes and Beef Croquettes
This recipe is adapted from Apples for Jam by Tessa Kiros.
- about 3 cups mashed potatoes or 4 potatoes
- 1 pound ground beef
- 1/2 cup grated parmesan cheese
- 1 egg
- 1 teaspoon salt
- 1 cup dry bread crumbs
- 6 tablespoons olive oil
1. Put a pan of salted water on to boil. Add the unpeeled potatoes and boil, covered, for about 20 minutes, or until they are soft and completely cooked through. Preheat the oven to 350 degrees F.
2. Drain the potatoes and when they are cool enough, peel them. Mash them well in a wide bowl. Add the beef, parmesan, egg, and salt and mix thoroughly with your hands.
3. Take a rounded tablespoon and roll into a ball and then flatten a bit into little ovals. Put the bread crumbs on a plate and path the croquettes in them to coat both sides. Drizzle about 2 1/2 tablespoons of oil over the bottom of a large baking pan, spreading it around with the back of a spoon. Pack the croquettes tight on the pan and drizzle lightly with another couple of tablespoons of oil.
4. Put the pan in the oven and bake the croquettes for about 30 minutes, or until the undersides are nicely golden and a bit crisp. Turn them over gently and bake for another 10 minutes, or longer if necessary, until the new undersides become nicely golden (even a little crisp here and there- but not dried out).
5. Serve warm or at room temperature with a small scattering of salt, if you think they need it.
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Thanks for visiting this week!