Roast Pork Croquettes From Leftovers

I had a lot of Thanksgiving leftovers this year. This is the result of such things. Typing this up as not to forget.

Croquette Filling:
2 1/2 cups mashed potatoes
1 1/2 cups roasted pork, finely diced or minced (I used Bon Appetit's recipe for roast pork shoulder)
Salt, to taste
Pepper, to taste
Onion powder, to taste
Dried Chives, to taste
Heavy cream, as needed

For Breading:
1 Egg
Water
Flour
Panko

Sauce for serving:
2 Tablespoons ketchup
2 Tablespoons Worcestershire sauce

Combine ketchup and Worcestershire sauce in a small bowl and set aside.

Combine potatoes and pork in a bowl and season with salt, pepper, onion powder, and chives. Taste to assure it's well seasoned. Take a small amount and form a ball to check that the mixture holds its shape without crumbling. Drizzle in heavy cream in small amounts if your mixture is too dry. I used no more than about a tablespoon.Once the mixture holds together when shaped, use a small cookie scoop to portion the croquettes. Take two level scoops and roll, making small oval patties and set on a baking sheet or large plate to hold. Chill of needed. Next, make your dredging station. You'll need 3 bowls (or shallow dishes), one for each- flour, panko, and a beaten egg with a splash of water. Using one hand for dry dipping and one for wet, dip all your croquettes into flour, then egg, and then panko. Set aside on your baking sheet. Heat your frying oil to med-high. Carefully lower your croquettes into the oil one at a time. Fry for about 1 1/2 to 2 minutes then flip for another 1 1/2 to 2 minutes. Remove from the oil and drain on paper towels or a rack set over a baking sheet. Cool for a moment before eating.

Serve with the sauce. It's also delicious dipped in ranch dressing. Try them both and choose your favorite!

Thanks to Miss Mochi for the suggestions/inspiration!

Single Serving Rye Pancakes

 Have you ever wanted pancakes when no one else does?

  Every now and then, usually on my days off, I crave a nice breakfast. Along with a cup of coffee, some eggs and sausage or bacon, some tasty pancakes always hit the spot. My husband is rarely off in the mornings these days when I am, or he just won't want pancakes when we're both home looking for breakfast. So, wondering if there was a way to make pancakes for just one person, I searched the internets for recipes! I found and tried quite a few different ways, including simply using boxed mix and quartering the amount in the directions.


   Which works just fine, by the way. If you've got it, use it! There's nothing wrong with working with what you've got on hand. However, as someone who likes to cook and experiment, sometimes I start to think, "I wonder-- if I change this for this... how will it taste?" So working from a basic recipe, I made changes and adjustments. Eventually I found something I liked enough to make on a regular basis. So here it is! My favorite single serving pancake recipe!


   Rye Pancakes (Single Serving)

    Dry ingredients: 

• 2 Tbsp.  rye flour
• 2 Tbsp.  all purpose flour (about 1/3 cup total flour combined)
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• Dash of salt (small amount, maybe about 1/8 tsp.)
• Dash of cinnamon, to your taste

    Wet ingredients:

• 1  large egg
• 1/2 cup buttermilk
• 1 tsp. neutral flavored oil (such as vegetable, canola, or corn)
• Vanilla extract, to your taste (I like a lot, maybe a tsp. or so)

    

    Directions:

1. Put all your dry ingredients into a small mixing bowl and combine. You can sift them together, or whisk to combine. I get lazy, so I whisk.
2. Add your wet ingredients to the dry, and mix until it just comes together. Don't worry if there are a few lumps, it's cool. They'll cook through.
3. Heat a lightly oiled pan, or a non-stick pan lightly sprayed with Pam (whichever you have) over medium heat. I like to let my batter rest for a minute while the pan is heating up.
4. Lightly stir your batter just before using. Pour a small amount into the pan, about a 1/4 to 1/3 cup. Less or more batter per pancake will make more or less pancakes, respectively. Once your pancake is cooked until the edges are set and bubbles form over the top, you're ready to flip. Carefully flip, and cook for another minute or so, until the other side sets.
5. Continue making pancakes until all the batter is used up. Serve warm with butter and your favorite syrup. 

This makes about 3 to 4 pancakes depending on how much batter you use for each one. Enjoy!