Cheesy potato croquettes are crispy on the outside and soft and creamy inside are perfect as a vegetarian side dish. They are made using mashed potato, Cheddar cheese and leeks and can be either oven baked or fried. This easy croquette recipe is a great way to use up leftover mashed potatoes and help to reduce food waste.
Golden, crunchy and packed with melty cheese, these irresistible bites are the ultimate potato croquette.
Similar to spinach croquettes, they make a tasty snack, side dish or finger food for parties.
They can be prepared ahead of time and stored in the fridge until ready to cook.
For other cheese based side dishes and party snacks you may also like to try these stuffed mushrooms with Stilton, individual vegetable quiches, quinoa stuffed peppers or spinach croquettes.
Ingredients
See the recipe card below for detailed list of ingredients.
- Potatoes - use any type which is suitable for microwaving, baking or boiling.
- Cheddar cheese - cheese adds a creamy flavour and texture to these potato croquettes. Ideally use vintage Cheddar or extra mature for maximum flavour.
- Leek - leek complements the flavour of the cheese
- Dried breadcrumbs - use to coat the croquettes
- Olive oil - to cook the croquettes
- Salt
- Black pepper
How to make vegan croquettes
If you want to make vegan potato croquettes, simply substitute vegan cheese for Cheddar cheese. Check that the cheese you select is suitable for cooking as you will want it to melt.
How to prepare
Wash and pierce the skins of the potatoes and cook in the microwave until soft. Spoon the insides of the potatoes into a large bowl and mash with a fork to make sure there are no lumps. Discard the skins to use elsewhere.
Alternatively, you can use boiled and mashed potatoes or leftover mashed potatoes.
Grate the cheese and add to the cooked and mashed potatoes while the potatoes are still warm.
Finely chop the leek and add to the bowl with the potatoes and grated cheese. Season with salt and pepper and mix.
Sprinkle some dried breadcrumbs onto a large plate. Take about a dessertspoon of the potato mixture, compress and form into a croquette shape. Roll in the breadcrumbs until it is fully coated, including the ends. Continue until the rest of the mixture is used up.
Chill for a minimum of 30 minutes before cooking.
How to cook croquettes
To oven bake - place the croquettes on a lightly oiled non-stock metal baking tray and cook in at 200oC, 400oF, gas mark 6 for around 20 minutes or so or until golden, turning during the cooking time so that they cook evenly.
To fry - fry in hot oil in a non-stick pan, turning regularly so that they cook evenly.
How to serve
- Enjoy cheesy potato croquettes either hot or cold.
- Serve in place of potatoes or chips.
- Serve as a finger food for parties.
- Enjoy with vegetarian sausages and beans in tomato sauce.
Storage instructions
- The uncooked croquettes can be stored in the fridge for 1 to 2 days.
- Cooked croquettes can be stored in the fridge for 1 to 2 days and then reheated in the oven.
Tips
- Mix the cheese with the potato while the potato is still warm so that the cheese melts before forming into croquette shapes.
- Ideally, cut the leeks into very small pieces. If they are sliced, the slithers may protrude from the croquettes and look untidy. Finely chopped leeks will result in neater looking croquettes.
Variations
- Use onion or chives in place of leeks.
- Add herbs such as parsley or coriander, either fresh or dried.
- Use finely chopped oats in place of breadcrumbs - pop rolled oats in a food processor and blitz.
Other vegetable side dishes
- Spinach croquettes59 Minutes
- Hasselback carrots with honey and rosemary55 Minutes
- Swiss chard with almonds and raisins25 Minutes
- Spicy cauliflower15 Minutes
Potato croquettes
Ingredients
- 800 g potatoes
- 80 g Cheddar cheese
- 40 g leek
- 4 tablespoon dried breadcrumbs
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Wash the potatoes, pierce the skins and cook in the microwave or oven.
- Spoon the insides of the potatoes into a large bowl and mash with a fork to make sure there are no lumps. Discard the skins to use in another recipe.
- Grate the cheese and add to the potato while the potato is still warm.
- Finely chop the leeks and add to the other ingredients.
- Season with salt and pepper and mix.
- Sprinkle some dried breadcrumbs onto a large plate. Take about a dessertspoon of the potato mixture, compress and form into a croquette shape. Roll in the breadcrumbs until it is fully coated, including the ends. Continue until the rest of the mixture is used up.
- Chill for a minimum of 30 minutes before cooking.
- Lightly oil a non-stick metal baking sheet and place the croquettes on the baking sheet.
Cook
- To oven bake - cook in a preheated oven at 200°C, 400°F, gas mark 6 for around 20 minutes or so or until golden. Turn during the cooking time so that they cook evenly. To fry - fry in hot oil in a non-stick pan, turning regularly so that they cook evenly.
Shelby
These croquettes make such a tasty appetizer!
Judith
Thank you 🙂
JZ
The simple but satisfying flavors are perfect. For those of us not in the UK that have a more difficult time finding good Cheddar cheese tell us more about what kind of cheese you prefer. Are you thinking sharper or more aged and dry? I am thinking aged and dry.
Judith
The most important thing is to use a cheese which will melt easily. A mature salty cheese should add flavour to your croquettes but a milder cheese will still add creaminess to the potato. Even English Cheddars vary slightly from one brand to another and will lead to a slightly different result. My preference is for a mature cheese, but both should work out well🙂
Sarah
What a great way to use potatoes. Thanks for the great tips and tricks, good to know you can't boil the potatoes or the croquettes will go soggy!
Dee Broughton
These croquettes look delicious. I love how simple they are to make.