Fried Croquettes with Egg and Salad

Step 1

Boil 2 large potatoes in salted water until fork-tender, about 20 minutes. Drain and mash until smooth; let cool slightly.

Step 2

Mix the mashed potato with 1 beaten egg and 0.5 cup breadcrumbs. Season with salt and pepper. Shape into 8 oval croquettes.

Step 3

Place 0.5 cup flour, 1 beaten egg, and remaining 0.5 cup breadcrumbs in three shallow bowls. Dredge each croquette in flour, then egg, then breadcrumbs.

Step 4

Heat 0.25 cup olive oil in a large skillet over medium-high. Fry croquettes in batches until golden brown on all sides, about 3-4 minutes per batch. Drain on paper towels.

Step 5

Meanwhile, boil 2 eggs for 7 minutes, then cool in ice water and peel. Cut the lemon in half and grill cut-side down in a dry skillet until charred, about 2 minutes.

Step 6

Toss 4 cups mixed greens with sliced red pepper, 1 tbsp olive oil, and a squeeze of lemon juice. Season with salt and pepper.

Step 7

Serve croquettes with the salad, halved boiled eggs, and grilled lemon halves for squeezing.