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Best Ever Potato Croquettes

Turn the humble spud into something truly tasty with these cheese-filled potato croquettes. Ideal as a snack, when entertaining, for an entrée, or as an accompaniment to your favourite protein, the crunchy exterior and light and fluffy interior are incredibly moreish.

How long will it take?

1 hour

What do I need?

  • 700 g Dutch Cream potatoes
  • 3 eggs, divided
  • 3 cloves garlic, minced
  • ½ cup grated parmesan
  • 1 tbsp flat leaf parsley, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup plain flour
  • 1 tbsp water
  • ¾ cup breadcrumbs
  • 3 tbsp olive oil

How do I make it?

  1. Peel and cook potatoes in a large pot of salted boiling water until fork tender. Drain, and mash well (or use a potato ricer). Lightly beat 1 egg and add to the potatoes along with the garlic, parmesan, parsley, salt, and pepper and mix until just combined; do not overmix or the texture will become “gluey”.
  2. Using a tablespoon, scoop out some potato mixture and roll into a log-like croquette shape. Place on a lined baking tray and repeat until all mixture is used. Place croquettes in the fridge for 20 minutes.
  3. Meanwhile, prepare 3 shallow bowls by adding the flour to one bowl, 2 lightly beaten eggs and 1 tablespoon of water to the second bowl, and the breadcrumbs to the third bowl.
  4. Preheat oven to 190C.
  5. Roll each croquette in the flour, shaking to remove excess flour. Dip in egg wash, then roll in breadcrumbs.
  6. Working in batches, pan-fry croquettes in olive oil until golden brown, then place all croquettes in a baking dish and cook in oven for 15 minutes.

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