Corned Beef and Sauerkraut Croquettes

Difficulty:BeginnerPrep time:30 minutesCook time:15 minutesRest time:minutesTotal time:45 minutesServings:16 Servings

Description

Everything you love about a Reuben sandwich is recreated in these Shortcut Reuben Croquettes. Mashed potato, corned beef, sauerkraut, and Swiss cheese are breaded and fried until golden and crispy. Serve with Thousand Island dressing as a dip. Shortcut ingredients make them easy!

Ingredients

• 1 (4-ounce pkg.) roasted garlic mashed potatoes, prepared (or 2 generous cups freshly mashed) *
• 1 cup lightly packed sauerkraut
• 1/2 pound deli corned beef, sliced 1/4 inch thick
• 1 1/2 (just over 3 ounces) cups shredded Swiss cheese
• 1 large beaten egg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1 1/4 cups panko crumbs
• 2 large eggs + 1 tablespoon water for egg wash
• Thousand Island Dressing for Dipping
• neutral oil for deep frying (canola and vegetable are great options)

Instructions

1. * Prepare mashed potato according to package instructions, but reduce the liquid by 1/4 cup. This is done to prevent overly wet croquette filling, which will be difficult to form. Transfer to a mixing bowl and spread potato to allow for faster cooling. Refrigerate while you continue prepping.
2. Place sauerkraut in a fine mesh sieve. Use a spoon or spatula to press against the sides of the sieve to extract liquid. Drain well and discard the liquid. Wipe excess liquid off the sieve. Set aside.
3. Slice corned beef into 1/4-inch strips, then cut into 1/4-inch dice. Set aside.
4. Coarsely chop long strands of Swiss cheese.
5. Place flour, salt, and pepper in a shallow bowl for dredging. Beat eggs and water in a second shallow bowl for egg wash. Add panko crumbs to a third shallow bowl.
6. Add corned beef, sauerkraut, Swiss cheese, and 2 beaten eggs to the mashed potato. To form croquettes, scoop potato filling using a 2 tablespoon ice cream scoop. Form into a ball with the palms of your hands. Place on a parchment paper lined surface. Continue forming balls. If there is excess sticking, dampen your hands with water before rolling.
7. Preheat a medium-sized saucepan or skillet filled with 1 1/2-inch of oil to 350° F. If your skillet is shallow, do not fill more than 1 inch below the depth of the pan. Just make sure to turn your croquettes over halfway when frying.
8. Working it one ball at a time, coat it in flour mixture (then pass the potato ball between your hands a few times to tap off excess flour). Next, roll in egg wash, then in panko crumbs. Transfer to a parchment paper-lined baking sheet. Continue breading all of the potato balls.
9. Gently lower 4 croquettes at a time into the oil. Cook until golden brown and crispy, about 2-3 minutes, turning over halfway. Transfer to a wire rack set over a baking sheet to drain.
10. Serve hot with Thousand Island dressing for dipping.
11. Makes about 15-18 croquettes.

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