Cheesy Potato Croquettes

Boil the potatoes in salted water until tender. Drain well and mash them, then set aside to cool slightly.

Sauté the Vegetables and Bacon:
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes.
Add the sliced mushrooms and cook until they release their moisture and become tender. Add the diced bacon and cook until crispy. Season with Italian seasoning, garlic powder, salt, and black pepper.

Combine the Potato Mixture:
Add the cooked bacon and mushroom mixture to the mashed potatoes. Mix well until everything is evenly combined.

Form the Croquettes:
Take small portions of the potato mixture and form them into oval or round croquettes with your hands. Roll each croquette in rice flour to coat, followed by a dip in melted butter, and then roll it in breadcrumbs to create a crispy coating.

Fry the Croquettes:
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Fry the croquettes in batches until golden brown and crispy on all sides, about 3-4 minutes per side.

Drain and Serve:
Remove the croquettes from the skillet and drain on paper towels to remove excess oil. Serve hot and enjoy!

Serving and Storage Tips

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