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  3. Leftover Potato Croquettes

Leftover Potato Croquettes

Potato croquettes are the perfect way to use leftover mashed potatoes, here we have added ham and filled them with cheese, but you could customize them depending on what you have.

Ȑ
Difficulty
Medium
ȑ
Time
60 min
&
Author
Kenwood
lorem ipsum

Ingredients

Servings: 6
Makes: 12

200 g mozzarella, 12 pieces, cut 3 cm long
150 g bread, torn into pieces
500 g mashed potatoes, cooked
2  egg yolks
15 g unsalted butter
30 g smoked ham, diced
1 tsp salt
0.25 tsp black pepper

To finish
30 g plain flour
1  egg, beaten
  vegetable oil, as needed


Instructions

STEP 1/4

Fit the Knife Blade.
Add bread into the Appliance bowl.
Pulse until breadcrumbs form.
Transfer the breadcrumbs into a clean bowl and set aside.

STEP 2/4

Add potatoes, egg yolks, butter, ham, salt and pepper into the Appliance bowl.
Tip: Work in batches if necessary.
Blend until combined on speed Max.
Take some of the mashed potato mixture and shape around a 3 cm piece of mozzarella.
Repeat the same with the remaining mixture and mozzarella, making 12 cheese filled croquettes.

STEP 3/4

Line up three bowls on your kitchen counter.
Add flour into one of the bowls, egg into the second one and breadcrumbs into the third one.
Take one croquette and dip into the flour, followed by the egg and then coat in the breadcrumbs.
Place the croquette on a baking tray.
Repeat the same process with the remaining croquettes.
Chill in the fridge to firm up for 20 minutes.

STEP 4/4

Line a baking tray with kitchen paper.
Fill a large, heavy-based saucepan with oil, no more than ⅓ full.
Tip: You can use a deep fat fryer instead.
Heat until the oil reaches 175ºC / high heat.
Tip: Use a food-safe thermometer to check the temperature. Alternatively, carefully dip the end of a wooden spoon into the oil.
If you see many small bubbles form around the spoon and they start to float up, the oil is ready. If the oil is bubbling aggressively, turn the heat down and check again.

Working in batches, fry the croquettes until golden brown for 3 minutes on high heat.
Using a slotted spoon, carefully transfer the croquettes to the baking tray.
Repeat the same process with the remaining croquettes.

 

To serve
Serve hot with aioli or bravas sauce.

 

Substitutions
Vegetable oil can be replaced with sunflower oil or groundnut oil.


Croquettes are delicious served hot with aioli or bravas sauce Spanish tapas style.
  1. Back to homepage
  2. Recipes
  3. Leftover Potato Croquettes

Leftover Potato Croquettes

Potato croquettes are the perfect way to use leftover mashed potatoes, here we have added ham and filled them with cheese, but you could customize them depending on what you have.

Ȑ
Difficulty
Medium
ȑ
Time
60 min
&
Author
Kenwood
lorem ipsum
Servings:6
Makes:12

Ingredients


200 g mozzarella, 12 pieces, cut 3 cm long
150 g bread, torn into pieces
500 g mashed potatoes, cooked
2  egg yolks
15 g unsalted butter
30 g smoked ham, diced
1 tsp salt
0.25 tsp black pepper

To finish
30 g plain flour
1  egg, beaten
  vegetable oil, as needed

Instructions

STEP 1/4

Fit the Knife Blade.
Add bread into the Appliance bowl.
Pulse until breadcrumbs form.
Transfer the breadcrumbs into a clean bowl and set aside.

STEP 2/4

Add potatoes, egg yolks, butter, ham, salt and pepper into the Appliance bowl.
Tip: Work in batches if necessary.
Blend until combined on speed Max.
Take some of the mashed potato mixture and shape around a 3 cm piece of mozzarella.
Repeat the same with the remaining mixture and mozzarella, making 12 cheese filled croquettes.

STEP 3/4

Line up three bowls on your kitchen counter.
Add flour into one of the bowls, egg into the second one and breadcrumbs into the third one.
Take one croquette and dip into the flour, followed by the egg and then coat in the breadcrumbs.
Place the croquette on a baking tray.
Repeat the same process with the remaining croquettes.
Chill in the fridge to firm up for 20 minutes.

STEP 4/4

Line a baking tray with kitchen paper.
Fill a large, heavy-based saucepan with oil, no more than ⅓ full.
Tip: You can use a deep fat fryer instead.
Heat until the oil reaches 175ºC / high heat.
Tip: Use a food-safe thermometer to check the temperature. Alternatively, carefully dip the end of a wooden spoon into the oil.
If you see many small bubbles form around the spoon and they start to float up, the oil is ready. If the oil is bubbling aggressively, turn the heat down and check again.

Working in batches, fry the croquettes until golden brown for 3 minutes on high heat.
Using a slotted spoon, carefully transfer the croquettes to the baking tray.
Repeat the same process with the remaining croquettes.

 

To serve
Serve hot with aioli or bravas sauce.

 

Substitutions
Vegetable oil can be replaced with sunflower oil or groundnut oil.

Notes