Potato Croquettes
Cheesy mashed potato balls rolled in breadcrumbs and baked until crisp and golden on the outside.
Substitute:
- No potatoes? Try with sweet potato instead.
- Vegan? Use vegan parmesan.
- No paprika? Swap for cayenne pepper.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
For the potato mixture:
800 g Potatoes
5 tbsp Parmesan / vegan parmesan
1 tsp Ground nutmeg
Salt & pepper
For the breadcrumbs:
60 g Panko breadcrumbs
1 tsp Paprika
3 tbsp Vegetable oil
Recipe:
- Cut the potatoes into quarters and preheat the oven to 200 C/180 fan/gas mark 6.
- Put the potatoes in a saucepan, cover with water and cook for 15 minutes, or until tender.
- Use a fork to mash the potatoes and mix in the grated parmesan and nutmeg. Season to taste with salt and pepper.
- Scoop up about 1 tbsp of the potato mixture and shape into a cylinder. If the mixture is too sticky, wet your finger with water to help shape into croquettes.
- In a bowl, combine the breadcrumbs and paprika and roll the potato croquettes in the mixture to coat. Lay them on a lined baking tray, then lightly brush each one with oil.
- Bake for 20 minutes, then turn the croquettes over and bake for another 20 minutes, until golden and crisp.
- Serve and dip into your favourite dip!
- Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. Defrost and reheat in the hot oven until warm and crispy.
Leftovers
The potato croquettes are great as a side or canapes. They're also great with curry, stew or salad recipes.
