Place the potato in a saucepan, fill with cold water to barely cover. Season with salt and bring to a simmer over high heat. 

Meanwhile, heat a fry pan over medium and add 2 tablespoons olive oil. Add onion, garlic, green and red pepper, and pistachios. Cook until onion is soft and translucent, about 4 – 5 minutes. Add tomato sauce, season with salt, pepper and sugar. Simmer for 5 – 7 minutes until tomato sauce has thickened.

Combine breadcrumbs and chopped pistachios in a shallow bowl. Set aside.

When the potatoes are cooked through, drain off water. Mash until there are no lumps. Add cooked vegetables to potato and mix until well combined. When mixture is cool enough to handle, form spoonfuls of potato mixture into a croquette about the size of a large egg. Coat each croquette in egg wash, then roll it in the breadcrumb pistachio mixture.

Heat a fry pan over medium heat. Add enough oil for shallow frying, about ½  inch depth. Carefully add croquettes into the hot oil. Fry until golden brown, about 2 – 3 minutes on each side. Remove and drain on paper towels. Serve with a garnish of chopped parsley.

Copyright by Yan Can Cook, Inc. 2023