- 2 cups potatoes, cooked and mashed
- 1 cup broccoli, coarsely chopped
- 1 cup cauliflower, coarsely chopped
- 1 medium shallot, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup and 2 tbsp Glasses & Grapes Extra Virgin Olive Oil
- 1/3 cup chevre or sour cream
- 1/3 cup romano cheese
- 2 cups panko bread crumbs
- 2 large eggs beaten
- 6 large eggs to top croquettes
- Pepper, to taste
- Mixed baby greens
In a saute pan set over medium-high heat, add two tablespoons of EVOO. Add the shallots, broccoli, and cauliflower and saute until golden brown and slightly caramelized (about 20 minutes). Add the garlic at the last minute.
Place the coarsely mashed potatoes in a large bowl and add the goat cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible. Add the beaten eggs to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4″ wide and 1″ thick. Dip each patty in the seasoned egg, and then in the Panko bread crumbs, making sure to gently press the crumbs onto the patty. Set the patties on a lined baking sheet and set aside.
Heat 1/2 cup of EVOO in a wide heavy saute pan over medium-high heat until it reaches 325F on a deep fry thermometer. Pan fry the patties until golden brown on both sides – set aside on a lined baking sheet.
Poach 6 large eggs to desired firmness, soft-poached is recommended. To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and serve with Hollandaise Sauce over the top.