Are you missing an idea of what side dish to serve with your meat, vegetables, or are you looking for something to bite into?
Prepare our potato croquette recipes and enjoy with us.
The procedures and preparation are simple and anyone can do them!
Mashed potato and spinach croquettes
These leftover mash potato croquettes are the perfect and delicious way to use up leftovers and save money, time and ingredients.
What will we need
- 70 g of fresh spinach
- 450 g of mashed potatoes
- 80 g of grated parmesan
- 70 g of flour + 1 tbsp
- 3 large eggs, divided
- 110 g breadcrumbs
- 950 ml of vegetable oil
- Heat a little oil in a large saucepan over medium heat.
- Add the spinach and cook, stirring often, until the spinach has reduced in size, about 3 minutes.
- Remove from the pot and roughly chop the spinach.
- In a large bowl, mix the spinach, mashed potatoes, Parmesan cheese, 1 tablespoon flour and 2 egg yolks.
- Whisk the 2 remaining egg whites and 1 remaining whole egg in a bowl, put 70g of flour in a separate bowl, put the breadcrumbs in a separate bowl and put a clean plate at the end.
- Heat the oil in a deep pot or deep fryer to about 180ºC.
- Shape the potato mixture into balls and coat each ball in flour, then egg, let the excess drip off, then coat in breadcrumbs.
- Fry in hot oil for 5 to 6 minutes or until golden brown and crispy.
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Potato croquettes with cheddar
Make these homemade potato and cheese croquettes for the whole family to enjoy. Wrapped in golden breadcrumbs, they can be baked or fried.
What will we need
- 750 g flour potatoes (cut into 1.5 cm cubes)
- 125 g mature cheddar (grated)
- 1 egg plus 1 yolk
- 70 g breadcrumbs
- 750 ml of sunflower or vegetable oil (for frying – optional)
- sauce of your choice (to serve)
- Put the potatoes in a large pot, cover with cold water and bring to the boil.
- Once boiling, reduce the heat and simmer for 15 minutes or until the potatoes are tender.
- Drain and then allow to cool slightly.
- Return the potatoes to the pot and add the cheese, some spices and the egg yolk.
- Mash well with a potato masher or fork until the mixture is smooth.
- Season to taste and adjust as needed and let cool slightly.
- When the mixture is cool enough, shape into 16 small logs with moistened hands.
- Put the beaten egg in a bowl and the breadcrumbs in another bowl.
- Dip each croquette in egg, then in. breadcrumbs.
- Place on a baking sheet and refrigerate for 1 hour to set.
- Croquettes can be baked or fried. To bake, preheat the oven to 180 degrees and bake for 20-25 minutes until dark golden and crispy.
- Alternatively, heat the oil in a deep pot to 200°C.
- Fry the croquettes in batches for about 3 minutes per batch, turning until golden on all sides.
- Remove them from the oil with a slotted spoon and drain on kitchen paper.
- Season and serve hot with your favorite sauce.
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Potato croquettes baked in the oven
Who doesn’t like potato croquettes with a soft center and a crispy exterior. Instead of deep frying, this version is lightly pan-fried with olive oil, then finished in the oven. The taste is amazing and made with very few ingredients.
What will we need
- 700 g of starchy potatoes
- 3 eggs
- 30 g Parmesan cheese
- 2 spring onions
- 60 g of flour
- 30 g breadcrumbs
- 120 ml of olive oil
- Put the washed potatoes in the steamer with the skin on. Cook until tender, 20-30 minutes.
- Peel the skins and mash the potatoes.
- Add one beaten egg, finely chopped spring onion, grated parmesan, a little salt and pepper.
- Mix all the ingredients very gently.
- Using two tablespoons, scoop and shape the croquettes.
- Coat in flour.
- You should get approx. 20 pieces.
- Preheat the oven to 190°C.
- Coat the potato croquettes in egg and breadcrumbs.
- Once all the croquettes are done, add the olive oil to a non-stick pan, then fry them gently on a medium-low heat.
- Once all the croquettes are brown, place them on a baking sheet lined with parchment paper.
- Bake them in the oven for approx. 20-25 minutes min at 190 °C.
Stuffed potato croquettes
Combine your love of potatoes with your love of not wasting. If you have any potatoes that you didn’t use for potato salad or leftover baked potatoes, this recipe for potato croquettes is the perfect use.
What will we need
- 2.2 kg potatoes (peeled and diced)
- black pepper
- 5 large eggs (divided)
- 240 g of grated cheddar cheese
- 240 g of flour
- 240 g breadcrumbs
- 120 g caramelized onions (from about 2 large yellow onions)
- 120g leftover steak, hamburger or sausage (cut into small pieces)
- 50 g of sliced cooked bacon
- frying oil
- 180 g sour cream
- 3 tablespoons of ground chives
- Add the diced potatoes to a large pot of cold water and add 2 tablespoons of salt.
- Bring the potatoes to a boil and cook until tender, about 10 to 12 minutes. Drain and let cool to room temperature.
- Mash the potatoes with a potato masher until no large pieces remain.
- Add 2 eggs, 120 g of cheddar, salt and pepper.
- Stir to combine.
- Put the potato mixture in the refrigerator to cool.
- Prepare 3 tri-ball bowls.
- Scoop about the potato mixture into your palms.
- Make a well in the center and add onion, remaining cheddar, meat and bacon spoonfuls at a time.
- Gently press the sides of the potato mixture over the center to seal the croquette.
- Place on a baking sheet and repeat with the remaining potato mixture until you have about 10 to 12 croquettes.
- If the croquettes are soft, let them cool in the fridge for about 15 minutes.
- Take the croquettes out of the fridge and wrap them in plastic wrap.
- Preheat about 5 cm of oil in a large non-stick pan.
- Fry for about 5 to 6 minutes on each side, until the potato croquettes are golden.
- Remove from oil and place on a paper towel lined baking sheet.
- For the sauce, whisk together the sour cream, chives, and 1/4 teaspoon salt until combined.
How to choose the right potatoes for your meal?
Potatoes are divided into categories according to the texture of the flesh and the best method of preparation. These are the three classifications of potato texture:
They have a high starch content with a dry mealy pulp. The dry texture of the inside of potatoes makes them crumble and break easily, making them ideal for making mashed potatoes or as baked potatoes. The dry flesh also soaks up liquids like a sponge, so any dairy or butter added to the potatoes is absorbed quickly and evenly. Potatoes, which are high in starch, are also prime candidates for frying into French fries. The outside absorbs the oil and becomes deliciously crispy while the inside remains fluffy.
Waxy potatoes contain very little starch and have creamy flesh with a high moisture content. These potatoes are usually thin-skinned and do not need to be peeled before cooking. Unlike starchy potatoes, which fall apart when cooked, waxy potatoes hold their shape. This makes them ideal for soups and stews, for potato salads or for baking.
All purpose potatoes are the best of both worlds. They contain a moderate amount of starch, which gives them a fluffy texture when mashed or baked. But they also have a medium water content, which helps them hold their shape when stewed, roasted or pan-fried. Choosing versatile potatoes provides the most options when it comes to preparation.