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Baked Cheesy Potato Croquettes

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My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish made from leftover mashed potato.  Baked Cheesy Potato Croquettes With Bite Taken out

Some simple but totally addictive cheesy snacks for you today!

Ok, let’s talk crispy bites of mashed potato with oozy, melted cheddar cheese in the middle, covered in crunchy breadcrumbs.  I think I could eat 50 of them…

Since these bites are a little on the naughty side, I decided to bake them instead of frying them.
You can still get a lovely, golden crunch without frying breaded food like this – the secret is to add a little oil into the breadcrumbs.  Not so much that the breadcrumbs stick together, but just enough so each of the the crumbs has a little bit of oil absorbed.

You can see I’ve done the same thing for my crispy chicken strips and my cauliflower arancini, I’ve even done a similar thing for my baked sweet and sour chicken.

 

Baked Cheesy Potato Croquettes being made showing the ingredients on a board

I’ve added some smoked paprika to the breadcrumbs too – which enhances the golden colour, but also adds a lovely, delicate flavour.

I sometimes serve these up with baked beans for dinner (which of course the kids absolutely love!)

Tin with Baked Cheesy Potato Croquettes and a dollop of tomato ketchup

 

A couple of other variations include adding; Baked Spinach and Goats Cheese Croquettes, Baked Ham Hock and Cheddar Croquettes with honey mustard dip or how about Finely chopped, cooked bacon, spring onions (scallions) or cooked chorizo. Droool!!

What would you add to yours? I’d love some more ideas 🙂

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Baked Cheesy Potato Croquettes Recipe:

Baked Cheesy Potato Croquettes

Baked Cheesy Potato Croquettes - An easy bite-sized snack or side dish made from leftover mashed potato.
5 from 2 votes
Print Rate Pin The Recipe For Later
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Sides, Snacks
Cuisine: American, British
Keyword: Any Time Of the year
Servings: 10 Croquettes
Author: Nicky Corbishley

Ingredients

  • 2 cups leftover mashed potato chilled
  • 10 x 1.5cm cubes strong cheddar
  • 1 egg lightly whisked
  • 90 g plain/all-purpose flour you can use gluten free all-purpose if required
  • pinch of salt and pepper
  • 100 g panko breadcrumbs or homemade breadcrumbs made from slightly stale bread - use grated gluten free bread if required
  • 1/2 tsp smoked paprika
  • 1 tbsp vegetable oil
UK (metric) - **Convert to US Measures**

Instructions

  • Preheat the oven to 200c/400f and put a flat baking tray to one side.
  • Place the egg one bowl, the flour, salt and pepper in a second bowl, and the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle the oil on too. Mix the breadcrumbs, paprika and oil together so the the oil absorbs into all of the breadcrumbs.
  • Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape. Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
  • Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
  • Take out of the oven and leave to cool for a few minutes before serving with a squirt of ketchup and a sprinkle of salt and pepper.

Recipe Notes

Nutrition info is for one croquette.

Nutritional Information

Nutrition Facts
Baked Cheesy Potato Croquettes
Amount Per Serving
Calories 183 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Cholesterol 29mg10%
Sodium 169mg7%
Potassium 179mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 200IU4%
Vitamin C 9.7mg12%
Calcium 115mg12%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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    • Chris Corbishley says

      September 4, 2019 at 4:00 pm

      Same as the Baked Ham Hock Croquettes, We haven’t tried it to be honest.
      If i were to try this, I would cook them first, then cool and freeze them.
      I think if they were made up and then frozen before being cooked, the potato would seep water during the defrosting stage.
      Hope that works for you.

      If you do try freezing them please let us know how you get on

      Thanks

      Chris & Nicky

      Reply

  3. Paulette says

    May 11, 2019 at 6:35 am

    Hi there, I’m not sure what I did wing, I followed the recipe exactly but mine leaked cheese and potatoe at 10 mins. My oven was not fan forced and at 200.
    The breadcrumbs didn’t brown, kind is still raw. All the other comments seemed to have nailed this recipe, so not sure what I did.
    It’s such a great idea, just want to get it right.
    Thank you!

    Reply

  4. Kris says

    September 24, 2018 at 4:14 pm

    Really enjoyed this cheesy potato croquette recipe. They were the first thing to completely disappear on my picnic table. Will be making them again. Thanks so much for sharing the recipe 🙂

    Reply

    • Nicky Corbishley says

      January 10, 2018 at 12:53 pm

      Hi Alan, I haven’t tried it to be honest.
      I was were to try this, I would cook them first, then cool and freeze them.
      I think if they were made up and then frozen before being cooked, the potato would seep water during the defrosting stage.
      Hope that works for you.

      Reply