Heart-Shaped Potato Croquettes + Sautéed Butter Mushrooms

From Let's Make Some Lunch

MAKES 12 CROQUETTES

These heart-shaped potato croquettes are crispy on the outside and soft and creamy on the inside. Pair them with sautéed butter mushrooms for a savoury and earthy flavour. Enjoy the crunch of carrot chips and refreshing cucumber slices. Juicy cherry tomatoes, dried pineapples, and confetti cookies are a colourful treat. Don’t forget to add in a side of ketchup for the croquettes!

FOR THE CROQUETTES

INGREDIENTS

• 4 medium potatoes, peeled and chopped
• Kosher salt and black pepper
• ½ cup (45 g) grated Parmesan
• ¼ cup (15 g) chopped fresh parsley
• ¼ cup (30 g) all-purpose flour
• 2 eggs, beaten
• 1 cup (90 g) bread crumbs
• Neutral oil, for frying
• Kewpie mayonnaise and ketchup, for serving

TOOLS

• Potato masher
• Baking sheet
• Heart-shaped cookie cutter, optional

FOR THE MUSHROOMS

INGREDIENTS

• 2 tablespoons butter or olive oil
• 1 pound (450 g) mushrooms (such as button or cremini), sliced
• 2 garlic cloves, minced
• Kosher salt and black pepper
• Fresh parsley or thyme leaves, optional

METHOD

Heart-Shaped Potato Croquettes

1. Boil the potatoes in a pot of salted water for about 15 minutes, until tender.
2. Drain the potatoes and mash them thoroughly with a potato masher. Add salt, pepper, Parmesan, and parsley. Mix well.
3. Spread the potato mixture onto a baking sheet and let cool in the refrigerator for about 30 minutes.
4. Remove from the refrigerator, then use a heart-shaped cookie cutter to cut out 12 croquettes. If you don’t have one, you can mould the croquettes into heart shapes.
5. Roll each croquette in flour, dip it in beaten egg, and coat it in bread crumbs.
6. Heat about 1 inch (2.5 cm) of oil in a large pan over medium heat. Fry the croquettes until golden brown, 3 to 4 minutes on each side.
7. Transfer the croquettes to paper towels to drain.
8. Serve hot with kewpie mayo and ketchup or your favourite dipping sauce. Cool completely before adding to your lunch!

Sautéed Butter Mushrooms

1. Melt the butter in a large skillet over medium heat. Add the mushrooms and sauté until they start to brown and release their moisture, 5 to 7 minutes, stirring occasionally.
2. Add the garlic and cook until fragrant, 1 to 2 minutes. Season with salt and pepper to taste.
3. Cook until the mushrooms are cooked to your desired tenderness, 2 to 3 more minutes.
4. Remove from the heat and garnish with fresh parsley or thyme leaves, if desired.

Crispy Salmon Rice Paper Bites

From Let's Make Some Lunch

MAKES 6 - 10

INGREDIENTS

• 12 ounces (340 g) boneless, skinless salmon
• 1 tablespoon avocado oil
• Kosher salt and black pepper
• 6 to 10 pieces rice paper
• 1 bunch green onions, cut into 1- to 2-inch (2.5 to 5 cm) pieces
• Soy Dipping Sauce (page 125), for serving

METHOD

1. Pat dry your salmon and cut into bite-size (about 1-inch/2.5 cm) pieces.
2. In a medium nonstick pan over medium heat, preheat the oil.
3. Season both sides of your salmon with salt and pepper and then add to the pan, searing on each side for 3 to 4 minutes.
4. Lightly dunk a piece of rice paper in a bowl of cold water until pliable and start assembling your wraps. Add a piece of salmon in the middle and top it with two to three pieces of green onion.
5. Then start carefully wrapping! Fold in the bottom and then the sides, and then roll the salmon upward. Repeat the process with remaining pieces of salmon.
6. To the same pan with oil from the salmon, add the salmon bites. Cook over medium heat until golden brown and crispy, about 1 minute on each side.
7. Remove from the heat and serve with soy dipping sauce!

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Cream Cheese–Stuffed French Toast Sticks

From Let's Make Some Lunch

SERVES 4

INGREDIENTS

• 4 ounces (113 g) cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 8 slices of bread (white, whole wheat, or your preferred type), toasted
• 2 large eggs
• ½ cup (120 ml) milk
• ½ teaspoon ground cinnamon
• 2 tablespoons unsalted butter

FOR SERVING

• Powdered sugar
• Maple syrup
• Blueberry Compote (page 73)

METHOD

1. In a medium bowl, combine the cream cheese, sugar, and vanilla. Stir until smooth.
2. Spread the mixture evenly onto four slices of toasted bread. Top with the remaining four slices to make sandwiches.
3. Cut each sandwich into sticks, about 1-inch (2.5 cm) wide. Remove the crusts, if desired.
4. In a shallow dish, whisk together the eggs, milk, and cinnamon.
5. Heat a large nonstick skillet or griddle over medium heat. Add the butter and let it melt, spreading it evenly across the surface.
6. Dip each toast stick into the egg mixture, allowing it to soak for a few seconds on each side. Shake off any excess liquid and place the sticks onto the hot skillet.
7. Cook until golden brown and crispy, 2 to 3 minutes on each side, working in batches if needed.
8. Transfer the toast sticks to a paper towel–lined plate to absorb any excess grease.
9. Serve warm, dusted with powdered sugar, drizzled with maple syrup, or served with blueberry compote.