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Potato Croquettes
| Ingredients | |||
| 3 | each | baking potatoes, peeled, sliced | |
| 1/4 | cup | swiss or cheddar cheese, shredded | |
| 1/4 | cup | nonfat cream cheese | |
| 1 | tablespoon | chives, fresh, chopped | |
| 1 | tablespoon | nonfat margarine | |
| 1 1/2 | teaspoon | prepared or dijon mustard | |
| 1/4 | teaspoon | hot sauce | |
| 1/8 | teaspoon | salt | |
| 1 | each | egg white, lightly beaten | |
| 1 3/4 | cup | corn flakes, crushed | |
| 1 | vegetable cooking spray | ||
Directions: | |||
| Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl. Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal. Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden. Yield: 5 servings. | |||
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