Stuffed Mushroom Croquette

1. Chop up the mushrooms and set aside.
2. In a pan sauté the mushrooms with a little olive oil until nice and soft then set aside.
3. Mix the egg yolks, mashed potatoes, parmesan, chives and flour into a bowl. Then mix in the cooled mushrooms. With your hands, roll them into golf ball sized balls and place on a tray to chill in the fridge for a couple hours.
4. In a bowl whisk the eggs and then put some panko into another bowl.
5. In a skillet add ½ inches of vegetable oil, about 2 cups and set to medium heat. Test the oil with a little panko to see if it bubbles. When it does, you’re ready to go.
6. Dip the chilled potato balls into the egg and then panko. Fry them a few at a time until a nice golden brown and crispy. Don’t clutter the skillet. When they are cooked, set on a paper towel to drain.

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