Loading Search Bar...
READY IN
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

If you are not familiar with any ingredients, please check our International Cooking Terms page.
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
 
Print Kitchen-Friendly View

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)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

91 Fabulous Fish & Seafood Recipes
91 Fabulous Fish & Seafood Recipes

Fish can be so easily spoiled by careless cooking, yet its delicate and light meat is so easy to get right if you have the right recipes.

51 Top Choice Recipes
51 Top Choice Recipes

These are the recipes that our editors have branded as being Top Choice. Perfect for one of many different reason, but always perfect!

1 Hall of Fame Recipes
1 Hall of Fame Recipes

Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!

Other Vegetables Recipes

Cauliflower Cheese
Cauliflower Cheese

I find the combination of succulent cauliflower florets and cheese sauce quite irresistible

Mushroom Burger
Mushroom Burger

Mushroom Burgers are a great alternative to high-cholesterol beef burgers. They're light, vegetarian and very, very tasty. Great for a quick meal too.

Warm Asparagus Salad
Warm Asparagus Salad

Warm Asparagus Salad is a delightful, fresh salad suitable for a light meal in summer or winter. And it doesn't matter if the eggs are still warm.

 

 
ALL RIGHTS RESERVED © 2023 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up