Potato Cheese Croquettes With A Chipotle Sauce - cooking recipe

Ingredients

1 lb cool leftover mashed potatoes
1 egg, beaten
3 ounces sharp cheddar cheese, grated
1 small shallot, minced very fine equaling 1 tablespoon
1/3 cup chopped fresh parsley
1/3 cup grated parmesan cheese
1 dash dried chipotle chile
1 teaspoon salt
1 teaspoon Worcestershire sauce
For breading
2 large eggs
1/8 cup milk
1/4 cup flour, seasoned with
salt, and
pepper, and
dried chipotle powder
1 cup seasoned bread crumbs
Crisco cooking oil, for frying to fill pan by 3 inches
Dipping Sauce
1/2 cup mayonnaise
2 chipotle chiles in adobo, diced (remove seeds if you want less heat)
1/8 cup ketchup
salt and pepper
1/2 lime juice
1 garlic clove, mince fine

Preparation

Combine the first 9 ingredients and blend thoroughly.
Form into 20 golf size croquettes.
Place seasoned flour in one bowl.
Beat eggs with milk and place second bowl.
Place bread crumbs in third bowl.
Dip each croquette in the flour then egg and then roll in the crumbs.
Fry in deep fat until golden brown.
While frying stir together dipping sauce ingredients and place in serving bowl.
Drain on paper towels and serve while very hot with chipotle sauce.
Garnish with fresh parsley.