Egg Mayo Potato Croquette Recipe

Instructions

1. Hard-boil the eggs.
2. Crack the eggs into a bowl and mash.
3. Add the mayonnaise, honey mustard, salt, sugar, and pepper and mix evenly.
4. Mash the steamed potatoes while still hot and add the sautéed onions and carrots.
5. Add the butter, salt, pepper, and parsley and mix evenly.
6. Make a long strip of potato dough on a piece of plastic wrap and press down to flatten.
7. Divide the egg mayo in the center and mark the divisions.
8. Roll up the wrap, making sure to keep the potatoes together.
9. Roll the wrap around to resemble a Vienna sausage and place in the freezer for about an hour.
10. Cut the wrap, remove the dough, and roll it out on a lightly floured surface.
11. Dip in egg, then in breadcrumbs and deep fry in oil around 165 degrees.
    (Don't fry long, take them out when the breading is crispy - the filling is done)