Potato Bolognese Croquette
Potato Bolognese Croquette

Potato Bolognese Croquette

This Potato Bolognese Croquette recipe was developed by Shyla Billie, Kupae Harrison and Morena Hernandez, students at the Culinary Institute of New York at Monroe College under super vision of Instruction Chef Frank Constantino.

This recipe was the New York winning recipe for the 2021 Collegiate Veal Culinary Competition. 

See the other competition  recipes:
Grilled Veal Chops with Cherry Agrodolce

Nutritional Information Per Serving

331
Calories

18g
Protein

16g
Fat

450mg
Sodium

37g
Carbohydrates

234mg
Cholesterol

2g
Fiber

Ingredients

For the Potatoes:

  • 1 1/2 pounds Baking potatoes
  • 1 1/2 fluid ounces Unsalted butter, softened
  • 3 each Egg yolks
  • 3/4 teaspoon Salt
  • 1/3 teaspoon White pepper, ground
  • pinch Nutmeg, ground

For the Veal Bolognese

  • 1/2 pound ground veal
  • 1 28-ounce jar traditional pasta sauce, divided
  • 3 tablespoons light cream
  • 3 tablespoons white wine (optional)
  • salt and peper, to taste

Assembly and Finishing

  • 1 cup breadcrumbs
  • 1 cup flour
  • 2 each eggs
  • 1/2 cup parmesan cheese, beaten
  • 1 Tablespoon Italian parsley, finely chopped
  • vegetable oil, for frying

Instructions

For the Potatoes:

  1. Peel and quarter the potatoes.
  2. Cook the potatoes by boiling or steaming until tender enough to mash easily, about 15 to 17 minutes. Drain and dry them over low heat or on a sheet pan in a 300°F oven until no more steam rises from them, about 5 minutes. While the potatoes are still hot, place into a kitchen aid mixer with a paddle and mix until smooth.
  3. Add the butter, egg yolks, salt, pepper, and nutmeg to the potatoes and mix well by hand or with the whip attachment of an electric mixer. Divide the mixture into 6 equal portions and roll into balls.  Place on a sheet pan or plate and place in the refrigerator for 15 minutes.

For the Veal Bolognese:

  1. In large skillet over medium heat, crumble meat; cook until browned. Drain. Add half of the pasta sauce, all of the cream and wine; heat to boiling. Reduce heat; simmer 10 minutes. Taste and adjust.
  2. Cool completely

For the Finish:

  1. Form the croquettes by making a deep indent into the potato balls and insert 2 Tablespoons of the veal filling in the middle. Seal the croquettes.
  2. Dip the potato croquette first in the flour, then the egg and then finally the breadcrumbs.
  3. Deep fry the croquettes in hot oil until golden brown. Drain and serve in a pool of the remaining tomato sauce from the veal Bolognese recipe.
  4. Garnish with parmesan cheese and chopped fresh Italian Parsley.