Baked Potato Croquettes

1. In a large bowl mix together the potatoes, cheese, and parsley; taste for seasoning and add salt and pepper if needed.
2. Mix the egg into the potatoes, stirring well.
3. Spray a sheet pan with cooking spray. Drop the mashed potatoes (a 1 ½ ounce scoop works well for this) onto the sheet pan to make 12 cakes. Use a fork to flatten each mound so that you have about ¾ inch thick cakes. Leave at least an inch between each croquette.
4. In a small bowl mix together the panko bread crumbs with a pinch each of salt, pepper and paprika.
5. Sprinkle the seasoned bread crumbs over the tops of the croquettes.
6. Put the sheet pan into the refrigerator for at least 30 minutes or up to a couple of days.
7. Preheat the oven to 400 F.
8. Spray the tops of the croquettes either with cooking spray or with some olive oil from a mister.
9. Bake until the tops are crispy and the centers are hot, 23 to 27 minutes.

Baked Potato Croquettes taste great just the way they are, but to make them a complete meal serve them on a bed of sauteed Swiss chard with a drizzle with Romesco or sun dried tomato pesto, and top it all of with crispy prosciutto!

Notes:
– To make mashed potatoes just for this recipe, you will need about 1 ½ pound of potatoes prior to cooking them and mashing them.
– The croquettes can even be frozen. Make the croquettes up until step #5, then leave them on the sheet pan and put in the freezer. When they are completely frozen the croquettes can be removed from the pan put into a freezer bag or storage container.
– To cook the frozen croquettes, place them (still frozen) on a sheet pan that has been sprayed with cooking spray. Cover loosely with aluminum foil and bake at 400 F for 15 minutes; then remove the foil and bake for about 25 minutes longer, until the tops are crispy and the centers are hot.