Ingredients
1/2 c. buttermilk
3 tbsp. mayonnaise
1 tbsp. plus 1 1/2 tsp. Dijon mustard
1 tbsp. apple cider vinegar
1 tbsp. chopped fresh parsley
1 tbsp. extra-virgin olive oil
1 tbsp. fresh lime juice
1 tbsp. sliced chives
2 tsp. hot sauce
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 (10.8-oz.) bag Birds Eye® Steamfresh® Broccoli Florets
4 small to medium russet potatoes, baked and peeled
2 c. shredded cheddar
1/4 c. sour cream
2 small cloves garlic, minced
2 tbsp. chopped fresh parsley
2 tsp. Cajun seasoning
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 large eggs
2 large eggs, beaten to blend
1 1/2 c. seasoned bread crumbs
Vegetable oil, for frying
Preparation
Step 1Prepare Birds Eye® Steamfresh® Broccoli Florets according to package directions, then let stand 1 minute. When cool enough to handle, finely chop broccoli. Step 2In a large bowl, mash potatoes with a potato masher. Add cheddar, sour cream, garlic, parsley, Cajun seasoning, salt, and pepper and mix well. Stir in chopped Birds Eye® Steamfresh® Broccoli Florets and mix well, then mix in eggs. You should have a consistently lumpy mashed potato and broccoli mix.Step 3Scoop 1 1/2 tablespoons broccoli mixture into your hands and form into an oval- or football-shaped croquette. Arrange on a baking sheet. Refrigerate until firm, at least 20 minutes.
Step 1Dip croquettes into eggs, then coat with bread crumbs. Return to baking sheet.Step 2Into a large skillet over high heat, pour oil to a depth of about 1" and heat until hot. Reduce heat to medium-high and carefully fry croquettes, turning occasionally, until deeply golden brown on all sides, about 4 minutes. Let drain on paper towels.Step 3Transfer croquettes to a platter. Serve with dipping sauce alongside.
