Potato and Pork Croquettes
You can save both money and time by substituting 1 cup undiluted cream of mushroom soup seasoned with 1 teaspoon dried thyme for the sauce in step 4. Then proceed as Potato and Pork recipe directs.
1 large russet potato, peeled, cooked
3 Tbsp butter, divided
1 medium onion chopped
3 cloves garlic chopped
1 lb ground pork
1 tsp salt divided
1/2 tsp pepper divided
4 oz mushrooms, sliced
1 tsp dried thyme
1/2 cup white wine or chicken broth
1/4 cup sour cream
Mash cooked potato. Heat 2 tablespoons butter in a large skillet over medium-low heat. Add onion and garlic. Cook until tender, about 5 minutes. Reserve half the onion mixture.
Combine remaining onion mixture and pork in a medium bowl. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, potato and egg; mix well. Form into 12 patties.
Heat remaining butter in skillet over medium heat. Add patties. Cook until browned and cooked through, about 5 minutes on each side. Transfer patties to a serving platter. Cover to keep warm.
Add mushrooms, thyme, reserved onion mixture and wine to skillet. Boil sauce until thickened, about 5 minutes. Stir in sour cream. Add remaining salt and pepper. Spoon sauce over patties.
Save time by either preparing enough mashed potatoes for another meal, or using the frozen variety available in the supermarket.