Potato Croquettes

• 2 cups mashed potatoes (cold)
• 1/2 cup grated cheddar cheese
• 2 tablespoons chopped chives
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• Vegetable oil (for frying)

Steps

1. 1 In a bowl, combine mashed potatoes, cheddar, chives, 1 egg, salt, and pepper. Mix well and form into 12 logs.
2. 2 Roll each log in flour, dip in beaten egg, then coat with panko breadcrumbs.
3. 3 Chill the logs in the fridge for 15 minutes.
4. 4 Heat oil in a skillet over medium heat.
5. 5 Fry croquettes until golden brown, about 2-3 minutes per side.
6. 6 Drain on paper towels and serve warm.

Equipment

• Skillet
• Spatula
• Mixing bowls

Variations

• Add cooked bacon or diced ham for a hearty twist.
• Experiment with different cheeses for varied flavors.

Substitutions

• Use grated Parmesan if you prefer a sharper cheese flavor.
• Substitute breadcrumbs with crushed cornflakes for a gluten-free option.

Pairings

• Roasted vegetables
• Herb-roasted chicken

Nutrition

Tips

• For extra crispiness, double coat the croquettes with egg and breadcrumbs.
• If not frying immediately, keep the coated croquettes in the fridge until ready to cook.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a preheated 350°F oven until warmed through.

Freezing: Freeze uncooked croquettes on a baking sheet, then transfer to a freezer bag. Thaw in the fridge overnight before frying.

Serving Suggestions

• Serve with a side of tangy aioli or ketchup.
• Pair with a fresh green salad for a balanced meal.

FAQ