Garlic Potato Croquettes with Mixed Greens
Serves from 4 to 8 (about 20 croquettes)

6 large baking potatoes
2 eggs
1/2 cup grated Parmesan cheese
4 cloves garlic, finely chopped
chopped fresh parsley
salt and pepper (to taste)
seasoned, dry bread crumbs
vegetable oil for deep frying

Dressing for mixed greens:
1/3 cup wine vinegar
2/3 cup mild olive oil
pinch of salt
freshly ground black pepper

Peel potatoes and place in large pot of cold, salted water. Bring water to a boil, and cook potatoes until they are tender but still firm. Drain potatoes and mash them with the garlic, removing any lumps with a food mill or electric mixer.

In a separate bowl, beat the eggs with the Parmesan, parsley, salt, and pepper. Once eggs are thoroughly beaten add entire mixture to the potatoes and blend well. Combine egg mixture and potatoes, mixing well.

Between your palms, roll about a tablespoon of the potato mixture into a ball. Coat with bread crumbs and fry in pan of heated vegetable oil. Cook until croquettes are golden brown on all sides. Pat dry and let drain on paper towels. Serve either hot or at room temperature.

The croquettes should be served on a bed of dressed mixed greens and garnished with chopped parsley, salt, and fresh garlic.

Preparation time: 15 minutes
Cooking time: 45 minutes

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