Cheesy Potato Croquettes

  • Cheesy Potato Croquettes
Ranked: 176th

Rated 4.81 out of 5 based on 8 votes

Ingredients

  • 2 cups mashed potato (leftovers are perfect)
  • 1 x onion or shallot (finely diced)
  • 1 bunch snipped chives
  • 1 cup grated tasty cheese
  • 1 cup grated parmesan cheese
  • 1 cup multigrain bread crumbs
  • 1/2 cup plain flour
  • 2 x eggs, beaten
  • 1 x egg
  • 1 x knob of butter
  • 1 L sunflower oil

Method

** Allocate a “dry hand” and “wet hand” so you do not have to wash your hands after rolling each ball **

Heat a litre of oil until very hot.
Prepare a bowl lined with paper towel for draining.
In a separate saucepan, saute the onions/shallots in butter until soft and clear.
In a large bowl, mix the mashed potato, tasty cheese, chives, onions/shallots and salt and pepper until well combined.

Pour bread crumbs and parmesan cheese into a separate bowl and mix well.
Pour flour into another bowl and season with salt and pepper.
Pour beaten egg into another bowl.
Roll the potato mixture into small balls.
Wash and dry your hands.

Drop the potato ball with your “dry hand” into the seasoned flour and shake bowl until the ball is coated.
Use your “dry hand” to drop the ball into the egg and use your “wet hand” to coat the ball.
Use your “wet hand” to drop the ball into the bread crumbs and your “dry hand” to coat the ball.
Place the prepared croquette onto a plate and continue until all balls have been coated.

When your oil is ready, drop the croquettes into the pot in batches.
(to test oil: flick a drop of water into the pot – if it makes a lot of noise, it’s ready)

Once the croquette is golden and floats to the top, remove from the pot and drain.
Continue until all croquettes have been cooked and serve with sweet chilli sauce.

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  • These were extremely tasty! Will definitely make them again!

    Reply

    by Sara Madsen on 11/04/2013, 23:47
    Sara Madsen
  • Delicious and yummy for sure.I will make it that one day.Thank you very much for your recipe.

    Reply

    by ANNA LINHART on 12/04/2013, 09:03
    ANNA LINHART