My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish made from leftover mashed potato. 
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.
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!)
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
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
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
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Kathleen Leis says
May 15, 2019 at 9:07 pmThese are amazing!
Paulette says
May 11, 2019 at 6:35 amHi 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!
Kris says
September 24, 2018 at 4:14 pmReally 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 🙂
Alan Hynes says
January 9, 2018 at 6:19 pmCan these be frozen after being made?
Nicky Corbishley says
January 10, 2018 at 12:53 pmHi 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.
Ali hong kong says
February 27, 2017 at 8:35 amTasted good! but after I dipped in the flour, seemed like the breadcrumbs wouldn’t stick to the flour well. why the flour stage??
Nicky Corbishley says
February 28, 2017 at 12:27 pmEeek, so sorry, it was supposed to be flour first, followed by egg, then breadcrumbs. I’ve updated now!
Lisa says
January 6, 2017 at 5:10 amLoops! That sounds yummy. Going yo try it for my daughter
Monica says
October 6, 2015 at 8:07 pmLooking forward to trying some of your delicious recipes, thank you 🙂
Nicky Corbishley says
October 7, 2015 at 9:27 amThanks for the lovely comment Monica 🙂
Lydia G Davis says
June 30, 2015 at 6:45 pmLooks amazing! Pinned!
Nicky Corbishley says
July 12, 2015 at 9:53 pmThanks Lydia 🙂
Justine says
June 30, 2015 at 1:07 pmI love croquettes! Cheesy with cheddar sounds fantastic!!! I’ve had mushroom and shrimp also amazing!
Nicky Corbishley says
July 12, 2015 at 9:52 pmOooh that sounds fab!!
Julie is Hostess At Heart says
June 30, 2015 at 11:54 amThese sound delicious Nicky and I think I could probably keep up with your fifty!
Nicky Corbishley says
July 12, 2015 at 9:52 pmThanks Julie 😀