Potato croquettes

Potato croquettes are made with mashed potato, cheese and leek, formed into shapes and then coated in breadcrumbs. Similar to spinach croquettes, these creamy potato croquettes make a tasty accompaniment to many meals in place of traditionally cooked potatoes. They can be prepared ahead of time for convenience and stored in the fridge until ready to cook. This potato croquette recipe will make around 15 croquettes.

Ingredients

• About 800g potatoes
• 80g Cheddar cheese
• 40g leek
• Around 4 tablespoons dried breadcrumbs
• About 1 tablespoon olive oil
• A pinch of salt
• A pinch of black pepper

Potatoes - Any type of potato can be used which is suitable for microwaving or baking. It is better to cook the potatoes in their jackets, either in the microwave or oven than to boil them to keep the water content to a minimum.

Cheddar cheese - I prefer to use vintage Cheddar or extra mature for the flavour but you could use a milder cheese if you prefer.

How to prepare mashed potato croquettes

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.

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 well.

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.

Place in the fridge to chill for a minimum of 30 minutes before cooking.

Place the croquettes on a lightly oiled non-stock metal baking tray.

Cook in a preheated oven at 200^oC, 400^oF, gas mark 6 for around 20 minutes or so or until golden, turning during the cooking time so that they brown the whole way around. Alternatively, the croquettes can be fried in hot oil in a non-stick pan, turning regularly so that they cook evenly.

Serve hot.

Other vegetable recipes

Tips

1. Cook the potatoes in their skins, either in the microwave or oven. Do not use boiled potatoes as they are likely to be more watery and be too soft to form the croquettes.
2. Mix the cheese with the potato while the potato is still hot or warm so that the cheese melts before forming into croquette shapes.
3. 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.
4. If you wish to make vegan potato croquettes, simply substitute a vegan cheese or omit the cheese altogether. While the croquettes can be prepared without cheese, their texture and flavour will be less creamy.
5. These croquettes are at their best when served hot. Cooked croquettes can be stored in the fridge for a couple of days and then reheated in the oven.