Oven Baked Potato Croquette Recipes

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BAKED MASHED POTATO CROQUETTES



Baked Mashed Potato Croquettes image

Transform leftover mashed potatoes into crispy Baked Mashed Potato Croquettes for the perfect appetizer or side dish that everyone will love!

Provided by Nadia Fazio

Number Of Ingredients 7

4 cups mashed potatoes
3/4 cup combination of grated Parmigiano and Pecorino Romano cheeses
2 tbsp fresh parsley (chopped)
2 large eggs
1 cup dry unseasoned breadcrumbs
3 tbsp olive oil
salt (to taste)

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.

Nutrition Facts : Calories 132 kcal, Carbohydrate 17 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED CHEESY POTATO CROQUETTES



Baked Cheesy Potato Croquettes image

Baked Cheesy Potato Croquettes - An easy bite-sized snack or side dish made from leftover mashed potato.

Provided by Nicky Corbishley

Categories     Sides     Snacks

Time 30m

Number Of Ingredients 9

2 cups (450g) leftover mashed potato (chilled (mashed potato with minimal cream/butter in is best - see pro tips in the recipe post))
10 x 1.5cm cubes strong cheddar
3/4 cup (90g) plain/all-purpose flour (you can use gluten free all-purpose if required)
1/4 tsp salt
1/4 tsp pepper
1 egg (lightly whisked)
2 cups (100g) panko breadcrumbs (or homemade breadcrumbs made from slightly stale bread - use grated gluten free bread if required)
1/2 tsp smoked paprika
1 tbsp vegetable oil

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.

Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED SALMON CROQUETTES



Baked Salmon Croquettes image

A tastier salmon patty that is easy to make and fun to eat, especially as part of a brunch.

Provided by Shifrah

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 45m

Yield 20

Number Of Ingredients 8

¼ cup butter
¼ cup minced onion
1 cup all-purpose flour
¼ teaspoon salt
1 cup milk
1 (16 ounce) can salmon, drained and bones removed
2 cups cornflake crumbs, or more as needed
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Melt butter in a saucepan over medium heat. Add minced onion; cook and stir until translucent, 3 to 5 minutes. Stir in flour and salt until combined. Add milk and stir until mixture is thickened, 2 to 3 minutes.
  • Remove saucepan from heat. Add salmon, 1 cup cornflake crumbs, and lemon juice. Stir until evenly mixed. Form mixture into crescents, pyramids, or any other shape you like. Roll patties in the remaining cornflake crumbs to coat. Transfer onto baking sheets.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 121.4 calories, Carbohydrate 13.8 g, Cholesterol 16.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 2 g, Sodium 199.3 mg, Sugar 1.5 g

POTATO CROQUETTES



Potato Croquettes image

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 6

Number Of Ingredients 7

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

Steps:

  • In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
  • Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

KITTENCAL'S BAKED CHEESY MASHED POTATO PATTIES/CROQUETTES



Kittencal's Baked Cheesy Mashed Potato Patties/Croquettes image

Since I make these all the time I really don't even bother to measure, the ingredient amounts listed are close to the amounts I usually use you can adjust the amounts to taste, I have left the Parmesan as optional I like to add it in --- for the best texture the potatoes must be russet and they should be oven-baked --- I have use panko in place of the butter crackers but I think the crackers give a better taste --- yield is only estimated depending on the size you make the croquettes --- you may make the mashed potato mixture up to 24 hours in advance and refrigerate until ready to roll and bake ----- you will love these!

Provided by Kittencalrecipezazz

Categories     Potato

Time 50m

Yield 15 serving(s)

Number Of Ingredients 13

3 large russet potatoes (or use 4 medium)
2 cups cheddar cheese, shredded
1/4 cup butter, cubed
1 -2 green onion, finely chopped
1/4 cup fresh parsley, finely chopped
1 1/2 teaspoons seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1 teaspoon black pepper
1 pinch cayenne pepper
1/2 teaspoon garlic powder (can use more) (optional)
1 teaspoon onion powder
1/4 cup parmesan cheese (optional)
1 large egg, slightly beaten
2 1/2 cups crushed Ritz crackers

Steps:

  • Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
  • Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
  • At this point you may refrigerate for 1-2 hours.
  • Shape about 3 tablespoons of mixture into a ball.
  • Roll into the cracker crumbs and place on a baking sheet.
  • Press down with hands to flatten just slightly.
  • Repeat with remaining mixture.
  • Set oven to 375 degrees and bake for about 30 minutes or until golden brown.

Nutrition Facts : Calories 151.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 38, Sodium 125.3, Carbohydrate 13.5, Fiber 1.7, Sugar 0.8, Protein 5.8

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