Baked Cheesy Potato Croquettes Recipe
These Baked Cheesy Potato Croquettes are a crispy, golden-brown snack or side dish perfect for using leftover mashed potatoes. Each croquette has a gooey cube of strong cheddar cheese wrapped inside, coated in seasoned panko breadcrumbs for a crunchy exterior. Baked to perfection, they offer a delightful combination of creamy potato and melted cheese without the extra oil from frying, making them a lighter, delicious comfort food ideal for any time of year.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 croquettes
- Category: Snacks
- Method: Baking
- Cuisine: American, British
Ingredients
Potato Mixture
- 450 g (2 cups) leftover mashed potato, chilled (preferably with minimal cream/butter)
- 10 x 1.5cm cubes strong cheddar cheese
Coating
- 90 g (3/4 cup) plain (all-purpose) flour (gluten free all-purpose flour can be used if required)
- ¼ tsp salt
- ¼ tsp pepper
- 1 egg, lightly whisked
- 100 g (2 cups) panko breadcrumbs (or homemade breadcrumbs from slightly stale bread; gluten free if needed)
- ½ tsp smoked paprika
- 1 tbsp oil (avocado oil recommended, or neutral oils like sunflower or canola)
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F) fan and prepare a flat baking tray by placing it aside for later use.
- Prepare the Flour Mix: In a bowl, combine the plain flour, salt, and pepper. Mix thoroughly to distribute the seasoning evenly.
- Prepare the Egg Bowl: Lightly whisk one egg in a separate bowl to create the egg wash.
- Prepare the Breadcrumbs: In a third bowl, place the panko breadcrumbs, then sprinkle smoked paprika on top. Drizzle the oil over the breadcrumbs and mix thoroughly so the oil is absorbed evenly, adding flavor and crispiness.
- Shape the Croquettes: Take a heaped tablespoon of chilled mashed potato and flatten it in your palm. Place a cube of cheddar cheese in the center, then wrap the potato around the cheese, shaping it into a neat cylinder.
- Coat the Croquettes: Roll each potato cylinder first in the flour mixture, then dip into the whisked egg, and finally coat in the paprika-seasoned breadcrumbs. Ensure each croquette is fully coated at every step for best texture and sealing.
- Arrange for Baking: Place the coated croquettes spaced evenly on the prepared baking tray. Give them enough room so they don’t stick together during baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the croquettes turn golden brown. Avoid overcooking to prevent cheese leaking and the croquettes losing shape.
- Cool and Serve: Remove from the oven and let the croquettes cool for a few minutes before serving to ensure the cheese inside sets slightly and they are safe to eat.
Notes
- Making Ahead: You can prepare the croquettes up to the coating stage, then cover and refrigerate them for up to two days before baking.
- Freezing: Best to cook the croquettes first, then cool and freeze. To reheat from frozen, bake at 180°C (350°F) for 12-15 minutes until hot throughout. Uncooked croquettes don’t freeze as well because of water seepage during thawing.
- Alternative Cooking: You can fry instead of bake. Heat 4 tablespoons of vegetable oil in a large frying pan and fry croquettes turning regularly until golden. For deep frying, use a deep fat fryer at 180-185°C and fry about 3 minutes until golden brown.
