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Potato, Mushroom, and Leek Croquettes
Ingredients
  • 8 ounces coarsely chopped peeled Yukon gold potato
  • 4 ounces sliced cremini mushrooms
  • 4 ounces sliced button mushrooms
  • ½ cup chopped leek
  • 1 teaspoon chopped fresh thyme
  • Cooking spray
  • ½ cup (2 ounces) shredded Gruyere cheese
  • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg yolk
  • ⅓ cup all-purpose flour
  • 1 large egg white
  • 2 teaspoons water
  • ½ cup panko (Japanese breadcrumbs)
  • 1 tablespoon olive oil
Steps
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