Mashed Potato Croquettes
What do you do when you have leftover mash you ask? You make gorgeous, golden brown croquettes! I had some of my leftover white cheddar & leek mash, so I added some crumbs, egg, and cheddar, formed & dusted patties in flour, fried in EVOO until golden. So delish!
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
8
Serves: 4
Ingredients
- 2 cups2 cups2 cups Mashed Potatoes, I used my Leek & White Cheddar Taters.
- 1 whole1 whole1 whole Egg, Large, free-range & organic, local is best.
- .25 cup.25 cup.25 cup Panko Bread Crumbs
- .5 cup.5 cup.5 cup White Cheddar Cheese, Extra Old, shredded
- 1 whole1 whole1 whole All Purpose Flour, See Recipe
- 1 whole1 whole1 whole Extra Virgin Olive Oil, For Frying. See Recipe
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Get your cold mashed taters in to a mixing bowl followed by the egg, panko, white cheddar, and a good pinch of both salt & cracked pepper. Use a rubber spatula to fold everything together until combined. Use a 1/4 cup measure to scoop the potato mixture up tap it out on to a parchment lined baking sheet. Do this until all of the mixture is used up, about 12 piles. Use our hands to form them in to puck shapes and return them to the tray.
- Get a plate out and add a decent amount of flour to it. Season the flour with salt and pepper and stir together. Take your patties, coat them in the flour on both sides and return them to the tray, forming them back in to pucks if they start to look warped from being handled.
- Heat enough EVOO to coat the bottom of a 10" non-stick skillet and set to just below medium heat. Once heated, add your patties in batches, 3 at a time, and cook until golden brown and crisp, carefully flip, and continue until golden and crisp. Transfer the cooked patties to a paper towel lined plate and hit them with salt right away. Continue until all of your patties are fried up.
- For service, serve them up with your favourite dip. I served mine up with a pesto aioli I had made, but you could go with sour cream, a chipotle aioli perhaps, anything you have on hand. I also garnished with some pretty pea shoots but that's obviously optional. ENJOY!
Notes
- It's important the potatoes are cold from the fridge and don't sit out at room temperature for too long. They're much harder to work with when soft and warm.
- Even when cold, they're literally mashed potatoes so you have to be quite gentle with them.
- Any leftover mashed potato will work, plain or jazzed up. See my two mashed potato recipes below. For this recipe, I was working with my White Ched, Leek & Scallion Taters.
- WC LEEK TATERS - https://www.thehappyveg.ca/recipes/white-cheddar-leek-scallion-mash
- BROC CHED TATERS - https://www.thehappyveg.ca/recipes/broccoli-cheddar-mashed-taters
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My Notes:
About This Recipe
Show nutritional information
Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 189 |
| Fat: | 13 g |
| Carbohydrates: | 7 g |
| Protein: | 8 g |
| Cholesterol: | 31 g |
| Sodium: | 293 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Mashed Potato Croquettes”
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Well aren’t these stunning!!