Do you love croquettes known from fast food, but would prefer to prepare them at home with ingredients you know?
Would you rather have them with spinach and goat cheese, with chicken and mozzarella or perhaps with prosciutto and parmesan?
Try our recipes for homemade cheese croquettes, which you can use for inspiration and enjoy them every day.
You will love our recipes for their simplicity of preparation and excellent taste!
Baked croquettes with goat cheese and spinach
A great light dinner for Meatless Monday! Think creamy mashed potatoes with butter and a pinch of salt, topped with spinach and goat cheese. All combined into one and fried until golden. Yum!
- 2 tablespoons of butter
- 75 g of leaf spinach
- 2 eggs – lightly beaten
- 90 g plain flour
- a pinch of salt and pepper
- 125 g of panko breadcrumbs
- 1 teaspoon sweet paprika
- 2 tablespoons of vegetable oil
- 500 g leftover mashed potatoes, chilled
- 100 g goat cheese cut into small pieces
- small bunch of fresh chopped parsley
- 4 spoons of Crème fraîche
- 2 tablespoons of sweet chili sauce
- Preheat the oven to 200°C and prepare a baking tray.
- Melt the butter in a saucepan, add the spinach and cook for 1-2 minutes until wilted.
- Then remove from heat, let cool and chop.
- Add eggs to one bowl, flour, salt and pepper to another, and breadcrumbs to the last bowl.
- Sprinkle the paprika over the breadcrumbs and then drizzle with the oil as well.
- Mix the breadcrumbs, paprika and oil so that the oil is absorbed into the breadcrumbs.
- Place the mashed potatoes in a bowl and add the chopped spinach and goat cheese.
- Mix together until nicely combined.
- Take a heaping spoonful of mashed potatoes and shape into a cylinder.
- Dip the resulting croquette in flour, then in egg and finally in breadcrumbs so that the croquette is completely coated.
- Place on a baking sheet and repeat until all the mixture is used up.
- Make sure there is a little space between each croquette on the baking sheet, then place in the oven for 15-20 minutes until the croquettes are golden.
- Remove from the oven, arrange on a plate and then sprinkle with parsley.
- Mix the crème fraiche with the sweet chilli sauce and serve with the croquettes.
Chicken croquettes with mozzarella
Chicken croquettes are ideal as a dinner, especially if you are expecting guests. Small balls of chicken, potatoes and cheese covered in breadcrumbs, fried until crispy and golden, will delight everyone!
- 2 cups (500 ml) peeled and diced white potatoes
- 3 cups (750 mL) shredded mozzarella cheese
- 1 1/2 cups (375 mL) shredded cooked chicken
- 4 eggs
- 1/2 cup (125 ml) plain flour
- 1 cup (250 ml) breadcrumbs
- frying oil
- Line a 28 x 20cm pan with cling film and set aside.
- In a large pot, cook the potatoes in salted water until very tender.
- Mash the potatoes.
- Add cheese, chicken, one egg and mix.
- Season with salt and pepper.
- Put the mixture in the pan and press evenly.
- Cover with cling film and refrigerate for at least 3 hours.
- Preheat the oil in the deep fryer to 190°C.
- Line the tray with paper towels.
- Place the flour on a plate, the three remaining eggs, lightly beaten, in a shallow dish and the breadcrumbs on another plate.
- Form the cooled mixture on a floured surface and cut into 36 bars, 6 x 6.
- Coat the sticks in flour and tap.
- Dip into the egg mixture and let drain.
- Then roll the bars in breadcrumbs.
- Fry 6 to 8 sticks at a time in oil for about 2 minutes or until golden.
- Transfer to a baking sheet.
- Serve immediately or freeze.
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Simple cheese croquettes with cheddar
These easy homemade cheese croquettes are beautifully golden and crispy on the outside and full of delicious cheese on the inside. It only takes a moment to prepare, and you can easily conjure up a great treat for an unexpected visitor.
- 3 tablespoons of butter
- 1⁄2 cup sifted plain flour
- 2⁄3 cup milk
- 1⁄4 teaspoon Worcestershire sauce
- 2 egg yolks, beaten
- 1 cup grated cheddar and ½ cup chopped into small pieces
- 1⁄2 teaspoon mustard
- salt and pepper to taste
- 1 egg
- 1 and 1⁄2 cups breadcrumbs
- Mix all ingredients except 1 beaten egg and breadcrumbs.
- Shape the croquettes.
- Coat the croquettes in breadcrumbs, then in beaten egg and again in breadcrumbs.
- Fry in a deep fryer or in a pan.
- Place the finished croquettes on a paper towel and let the excess fat absorb.
Croquettes with prosciutto and parmesan
Prepare the tastiest cheese and ham croquettes with us. Crispy on the outside, filled with parmesan and prosciutto. Enjoy it!
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- ¼ cup finely chopped white onion
- salt and pepper to taste
- ¾ cup whole milk
- 1/3 cup plus 1 tablespoon plain flour
- 1/3 cup finely chopped prosciutto
- 1/3 cup plus ¼ cup finely grated Parmesan
- ¼ cup panko breadcrumbs
- ¼ cup breadcrumbs
- vegetable oil for frying
- 2 eggs
- Heat the butter and olive oil in a pan over medium heat.
- Once the butter has melted, add the onion and season with salt and pepper.
- When the onions become translucent, add the flour, stir and cook for 1 minute.
- Next, whisk in the milk.
- Continue beating until the flour is lumpy.
- Whisking constantly, cook the mixture for 3 minutes, it will be very thick.
- Add 1/3 cup cheese and chopped prosciutto and mix.
- Chill this mixture in the refrigerator until it is cool enough to handle.
- Then take a spoonful of the mixture and form an oval.
- Continue until you use up all the dough, it will make about 16 croquettes.
- Crack the eggs into a bowl and whisk.
- Mix panko, breadcrumbs and remaining cheese in another bowl.
- One by one, coat the croquettes in breadcrumbs, then in egg, then again in breadcrumbs.
- Put the prepared croquettes on a plate.
- Heat the vegetable oil in a pan, carefully place the croquettes in it and fry 3-4 at a time.
- Let them fry for about 1 to 2 minutes until they are golden brown, then remove them and place them on a paper towel to absorb the excess fat.
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Baked potato croquettes with cheddar
These baked croquettes are a great light snack or the perfect side dish. Mashed potatoes filled with cheese, covered in breadcrumbs and baked until the cheese melts in the middle. A great way to use up leftover mashed potatoes!
- 2 cups (450g) leftover mashed potatoes – chilled (mashed potatoes with minimal cream and butter are best)
- 10 x 1.5 cm large cubes of cheddar
- ¾ cup (90 g) plain flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 egg – lightly beaten
- 2 cups (100 g) panko breadcrumbs
- ½ teaspoon of smoked paprika
- 1 tablespoon of vegetable oil
- Preheat the oven to 200 degrees Celsius and prepare a baking tray.
- Put the flour, salt and pepper in a bowl and mix
- Add the eggs to the second bowl and beat lightly.
- Put the breadcrumbs in the third bowl.
- Sprinkle the smoked paprika on top of the breadcrumbs, then drizzle with the oil.
- Mix together so that the oil is absorbed into the breadcrumbs.
- Take a heaping spoonful of mashed potatoes and shape it in your hand.
- Put a cube of cheese in the center and wrap the mashed potatoes around it in the shape of a cylinder.
- Dip the croquette in the flour, then in the egg and finally in the breadcrumbs so that the croquette is completely coated.
- Place on a baking sheet and repeat with the rest of the mashed potatoes.
- Make sure there is a little space on the baking sheet between each croquette, then place the baking sheet in the oven for 12-15 minutes until the croquettes are golden.
- Don’t overbake them, otherwise the cheese will start to seep and the croquettes will flatten a bit.
- Remove from the oven and let cool for a few minutes before serving.
We have described 5 recipes for preparing homemade cheese croquettes that will surely please your taste buds.
If you have at least a little extra time, it is worth putting the prepared dough in the cold and letting it harden a little. Then it is much better to work with him.
Serve with a dip to enhance the taste. Find inspiration for special dips in our other articles on the website.