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35 mins
Potato and Cheese Croquettes Recipe

Potato and Cheese Croquettes

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Graham

Recipe by  

Potato and Cheese Croquettes are, for me, a trip down memory lane... and a mighty delicious trip to boot! I lived in The Netherlands for a few years (lovely people - lousy weather!) where "Kroketten" are for sale on every street corner. Then, one day, I had lunch in a tiny back street café and saw Potato and Cheese Croquettes on the menu ("Aardappel en Kaas Kroketten" if my memory serves me correctly) and I instantly fell deeply, madly in love with them (yeah, okay, I'm exaggerating - but not much!). You should try them and see if they have the same effect on you!

      Preparation Time: 20 Minutes

      Cooking Time: 15 Minutes

Ingredients for Potato and Cheese Croquettes

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
2 large
eggs
12 - 15 oz
cooked potatoes (baked or boiled) cooled
2 tablespoons
freshly grated Parmesan cheese
1 oz
butter
3 tablespoons
fresh chives
2 tablespoons
flat leaf parsley
  pinch
grated nutmeg
  pinch
cayenne pepper
 
salt and pepper
3 oz
Gorgonzola cheese
3 oz
Italian-style breadcrumbs
 
vegetable oil (for frying)

 

How to Cook Potato and Cheese Croquettes

  1. If you don't have any left-over potatoes, simply follow the recipe for creamed potatoes. However, this recipe is a great way to use up left-over cooked potatoes. If they are not mashed, begin my doing so (or press them through a ricer). By way of further preparation, finely chop the chives and the flat leaf parsley and cut the Gorgonzola into ½" (1cm) cubes. (Though Gorgonzola works best for this recipe, you can use any blue-veined cheese as a substitute).
  2. Whisk one of the eggs in a bowl and add the mashed potatoes. Add the grated Parmesan, butter, chives, parsley, nutmeg, cayenne, a teaspoon of salt and several twists of black pepper. Using a rubber spatula, mix the ingredients together gently until they are evenly combined.
  3. Use your hands to form the potato mixture into ovals about the size of a small chicken egg. Flatten the ovals slightly then press a cube of Gorgonzola into the middle and pack the potato mixture around it, rolling it in your hands until it once more forms a smooth, egg-shaped ball. Continue making "potato eggs" until all the potato mixture is used up.
  4. If you can buy Italian-style breadcrumbs, by all means use them. If not, you can make your own Italian-style breadcrumbs in less than 5 minutes (and they taste better!). Beat the remaining egg in a shallow bowl. Place the breadcrumbs in another shallow dish and set it next to the bowl with the beaten egg. Roll a croquette in the egg until completely coated, and then roll it in the breadcrumbs to coat the outside. As each is coated, place them on a clean plate then refrigerate them for at least an hour.
  5. Pour ½" (1cm) of vegetable oil into a heavy-bottomed frying pan (skillet) and heat it over medium heat. When the oil is hot, fry the croquettes a few at a time, turning them until they become golden brown (about 4-5 minutes). When cooked, transfer them to a plate lined with absorbent kitchen towels and sprinkle them with salt to taste. Keep warm, whilst cooking the remaining croquettes.
  6. Transfer to a serving platter and serve warm either with a light salad as a lunch or with sausages or liver or kidneys as part of a main meal or a barbeque (or be really bad and snack on them!).

 
Graham GRAHAM'S HOT TIP:
If you want simple potato croquettes, you can try the recipe here
 
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Reviews of Potato and Cheese Croquettes

Rating 5 out of 5 - Many cooks will make this recipe again April 20 2014
Delicious! I now make a modified version of these using manchego rather than mozerella and I really think it improves the dish tremendously! try it and I'm sure you'll agree. Either way this recipe is outstanding
(5 reviews)
 

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