Mashed Potato Croquettes With Cheese Recipes

BAKED CHEESY POTATO CROQUETTES

Steps:

• Preheat the oven to 200c/400f and put a flat baking tray to one side.
• Place the flour, salt and pepper in one bowl and mix together
• Place the egg in a second bowl and lightly whisk.
• Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
• Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
• Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
• Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
• Take out of the oven and leave to cool for a few minutes before serving.

BAKED MASHED POTATO CROQUETTES

Steps:

• Preheat oven to 400F and line a baking sheet with parchment paper. Grease generously with 2 tbsp olive oil. Set aside.
• In a large bowl combine the mashed potatoes, grated cheese, parsley and an egg. I use my hands to thoroughly mix all ingredients together. Add salt, if needed.
• Scoop out approximately 1/4 cup of potato mixture and roll in the palms of your hands to shape into a sphere.
• Prepare 2 bowls for dredging: in the first beat an egg with a tablespoon of water. In the second, place the breadcrumbs. Dredge first in the egg wash, allowing the excess egg to drip off. Then dredge all sides in the breadcrumbs. Dredge a second time in the egg wash and breadcrumbs.
• Place on the prepared baking sheet. Drizzle the croquettes lightly with the remaining olive oil.
• Bake for 10 minutes, then flip and bake for another 10-12 minutes until golden. Serve hot.

BAKED MASHED POTATO CROQUETTES

Steps:

• Line a baking sheet with aluminum foil and spray with nonstick spray or brush lightly with a bit of oil. Preheat the oven to 450 F
• Mix the cold leftover mashed potatoes with your desired mix ins (if using) and adjust seasoning to taste. Mix in the egg.
• Stir in 1/4 cup flour. If the mixture is still a bit runny, add flour 1 tbsp at a time until you can easily shape the mashed potato into balls.
• Beat the remaining egg with 1 tbsp water in a small bowl.
• Scoop out a serving of the mashed potatoes, shape into a small log or disc, and then dip into the egg mixture and dip in the panko bread crumbs. Place on the prepared baking sheet.
• Spray the tops of the croquettes with a bit of olive oil if desired. This promotes a bit more browning.
• Bake for 10 minutes, then flip and bake an additional 5 minutes.
• Serve immediately and enjoy!

SIMPLY CROQUETTES WITH MASHED POTATOES AND GOAT CHEESE

Steps:

• Begin by following the package instructions for heating the mashed potatoes. After the initial 3-minute cook time, stir in the goat cheese until well combined and remove the mixture to the refrigerator 30 minutes or until cool to the touch.
• In a medium bowl combine the breadcrumbs, green onions, bacon, and pepper. Crack the eggs into a small bowl and beat well with a fork. Measure the flour into another small bowl. Line a large baking sheet with parchment paper.
• When potatoes have cooled, working with floured hands, lightly form 1-inch balls with the mashed potato mixture. Dip the balls in the flour, give them a final roll between the hands, and place them on the parchment paper. Wash, dry, and re-flour hands as needed if they become sticky.
• One at a time, dip the potato balls into the beaten eggs with one hand and drop them into the breadcrumb mixture; then, with the other hand gently roll the balls in the breadcrumb mixture and return to the parchment paper. Again, wash, dry, and re-flour hands as needed. Refrigerate croquettes at least 30 minutes before frying.
• Heat 3 tablespoons (or as much as needed to cover the skillet) garlic-infused olive oil to medium-high heat. Fry croquettes in 2-3 batches adding more oil as needed. Roll the croquettes about with a fork as they cook 5-10 minutes or until all sides are crispy and golden-brown. Remove the croquettes to paper towels to cool slightly before serving. Enjoy!

MASHED POTATO CROQUETTES

Steps:

• Stir Parmesan cheese into mashed potatoes.
• Add cream cheese, butter, onion soup mix and pepper; mix well.
• Add 1 to 2 tablespoons of milk, if mixture is dry.
• Shape mixture into 10 to 12 balls.
• Dip into the 2 beaten eggs; roll into the corn flakes.
• Place on greased baking sheet.
• Bake at 400°F for 10 to 15 minutes or till hot and crisp.

POTATO AND SPINACH CROQUETTES

Steps:

• Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completley dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool.
• Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds.
• In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten.
• Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.
• Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.

BAKED POTATO CROQUETTES RECIPE

Steps:

• Take out leftover mashed potatoes from refrigerator. (If you're using fresh potatoes, bring them to a boil until cooked and mashed them up a day before making the croquettes.)
• In a separate bowl, beat eggs with grated cheese, flour, parsley, nutmeg and add a little salt.
• Combine this mixture into mashed potatoes. Mix well.
• Form croquettes from portions of mixture into round-ended cylinders, about 8 cm long and 3 cm in diameter, working with your hands.
• Dip each croquette in egg mixture, and then roll in bread crumbs
• Arrange croquettes slightly apart in a lightly greased baking sheet or in a shallow baking pan.
• Bake in oven and in moderate heat until done, tender inside, crisp and golden outside.
• Serve immediately.