Baked Potato Croquettes Recipe
Here, we have a recipe that teaches you how to make potato croquettes in another approach. If you’re sick with frying, try baking these croquettes and get the same yummy results. They are even crunchier when perfectly baked. Another thing, it’s best to use leftover mashed potatoes in this recipe, or you can still use fresh potatoes but mash them up and chill a day before making the croquettes. This is quite simple; even an amateur cook can do this.
Ingredients
- 4 cups cold mashed potatoes (900 g)
- 2 eggs, beaten with a pinch of salt
- Nutmeg
- Chopped parsley
- 1 cup grated cheese (100 g)
- 2 tablespoons flour (30 g)
- 2 eggs, beaten with 1 tablespoon water
- 1 tablespoon oil (15 ml)
- A pinch of salt
- 2 cups bread crumbs (120 g)
Instructions
- 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.
Notes
Serve with ketchup or sour cream.
