Starter
Cheesy Potato Croquettes
1 h 15 minServes 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minCheesy Potato Croquettes
what you need
Ingredients
russet potatoes (peeled and sliced)Produce900 g
smoked Gouda cheese (shredded)Dairy40 g
parsley (chopped)Produce15 g
cornstarchPantry40 g
garlic powderSpices6 g
onion powderSpices5 g- smoked paprikaSpices2 g
- cayenne pepper (optional)Spices2 g
saltSpices6 g
pepperSpices1 g
mozzarella (cut into small pieces)Dairy60 g- panko bread crumbsBakery60 g
- parsley (chopped, for the dredge)Produce15 g
- garlic powder (for the dredge)Spices3 g
- all purpose flour (for the paste)Pantry30 g
water (for the paste)Beverages160 ml
egg (whisked)Dairy1 piece- vegetable oil (for frying)Pantry1 litre
per serving
Nutrition
229kcal
- Carbs
- 35 g
- Proteins
- 5 g
- Fat
- 8 g
what you’ll use
Tools
Stockpot- Potato masher
Mixing bowl
Frying pan
Slotted spoon- Cooling rack
step by step
Method
- Step 1
Boil and mash the potatoes
- Boil the potatoes in salted water until fork-tender.
- Drain and mash until smooth.
- Step 2
Season the potato mixture
- Stir in the garlic powder, onion powder, cayenne pepper, smoked paprika, smoked Gouda, parsley, salt, pepper and cornstarch.
- Mix well until creamy but firm, then let cool slightly.
- Step 3
Shape and fill the croquettes
- Scoop some mashed potato mixture into your hand and flatten slightly.
- Place a small piece of mozzarella inside, then roll back into a ball to seal.
- Chill in the fridge or freezer.
- Step 4
Prepare the paste and dredge
- Whisk the flour with the water and the egg, seasoning with salt and pepper.
- Mix the panko bread crumbs, parsley and garlic powder in a bowl.
- Step 5
Coat the croquettes
- Roll each ball in the paste, then coat in the breadcrumb mixture.
- For extra crunch, repeat the paste and breadcrumb coating a second time.
- Step 6
Fry the croquettes
- Heat the oil to 175 °C.
- Fry the croquettes in batches until golden brown and crispy.
- Drain on a wire rack.
- Step 7
Finish and serve
- Sprinkle with extra parsley and salt.
most cooked first