Heart-Healthy Classic Potato Croquettes
Savor the guilt-free indulgence of heart-healthy classic potato croquettes—where comfort food meets wellness! This baked alternative to the traditional fried favorite combines creamy mashed Russet potatoes with olive oil, fresh parsley, and a touch of garlic powder for robust flavor without the excess fat. Coated in whole wheat breadcrumbs and baked to golden perfection, these croquettes boast a crispy exterior and tender, seasoned interior. Perfect for a wholesome side dish or appetizer, they're crafted with low-sodium vegetable broth and a salt substitute to keep your heart in mind. With simple preparation and a mouthwatering payoff, these homemade potato croquettes are ideal for health-conscious foodies seeking delicious, nutrient-packed delights. Serve them hot and garnish with fresh parsley for an elegant, nutritious finish.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 cup Low-sodium vegetable broth
- 2 large Egg whites
- 1 cup Whole wheat breadcrumbs
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt substitute
Instructions
Peel the potatoes and cut them into equal-sized chunks. Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Use a potato masher to mash the potatoes until smooth.
Add the olive oil, low-sodium vegetable broth, chopped parsley, garlic powder, ground black pepper, and salt substitute to the mashed potatoes. Stir until all the ingredients are well incorporated and the mixture is smooth. Let the mixture cool slightly.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Beat the egg whites in a small bowl until frothy. Place the whole wheat breadcrumbs in another bowl.
Shape the potato mixture into small logs or rounds, about 2 inches in length for logs or 1.5 inches in diameter for rounds. Dip each croquette first into the egg whites, then roll in the breadcrumbs, ensuring they are evenly coated.
Place the croquettes on the prepared baking sheet, making sure there is a little space between each one.
Bake in the preheated oven for 20-25 minutes, or until the croquettes are golden and crispy on the outside.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 12.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5090 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
