Potato croquettes
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, can be oven baked or fried and are a great way to use up leftover mashed potato.
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.
Nutrition
Calories: 84kcalCarbohydrates: 12gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 61mgPotassium: 239mgFiber: 1gSugar: 1gVitamin A: 99IUVitamin C: 11mgCalcium: 51mgIron: 1mg
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