Potato croquettes (from the French verb “croquer”, which means to crunch, are mashed potatoes in which more ingredients are used for taste.
They are shaped into a cylinder roll and pan fried or deep fried.
However, plain mashed potatoes will not hold together when frying, so we have to add an egg and flour as the binding agent and then we coat them with breadcrumbs and fry them.
The time of frying is up to you. The mashed potatoes and minced meat are already cooked, so it depends how crispy and golden you like them.
I usually make these potato croquettes whenever I have leftover mashed potatoes, to accompany meat dishes such as steaks, schnitzel, lamb or pork chops etc.
When I make them vegetarian, I often mix in cheese such as feta, graviera, kefalotyri or halloumi, some herbs and spices.
- 5 medium potatoes
- ¼ cup milk
- 2 tablespoons olive oil
- 1 medium red onion or 3 spring onions, finely chopped
- 1 clove garlic, crushed or finely chopped
- 1 tsp sea salt
- Freshly grated black pepper
- A pinch of nutmeg
- 1 tablespoon fresh mint leaves, finely chopped
- ½ cup fresh parsley, finely chopped
- 1 egg yolk
- ½ cup all-purpose flour
- 1 cup grated halloumi, graviera or kefalotyri
For the bread coating:
- 1 cup arkatena, or other breadcrumbs
- 1/2 cup halloumi, graviera or kefalograviera (or substitute with parmesan if no Greek cheeses available)
- 1 egg + 1 egg white
- Olive oil for frying
- Wash the potatoes, cut them into small pieces and boil until soft.
- In the meantime, in a non-stick frying pan, heat the olive oil and sauté the onion until translucent. Add the garlic and mix for a few seconds. Set aside to cool.
- Drain water from potatoes and mash them. Add the sautéed onions, together with the oil, milk, mint, parsley, salt, pepper and nutmeg and mix.
- Allow to cool for ten minutes and mix in the egg yolk, cheese and flour.
- Mix and set aside to cool.
- Mix the breadcrumbs with the remaining cheese. Take a heaped spoonful of mashed potatoes and shape the croquettes into a roll.
- Beat the eggs with a fork. Dip each croquette in the egg and coat with breadcrumbs mixed with the cheese and refrigerate for half an hour.
- Heat the olive oil and fry the croquettes on both sides until golden and crispy.
- Remove on kitchen paper to drain.
- Serve as a side dish.
When my mother used to make these croquettes, she always added a minced pork filling, similar to the ones we use for koupes.
In order to bread them, I used “arkatena”, which are the Cypriot traditional rusks, made with fermented chickpea yeast. These are sold in round rusks, which I ground in my spice mixture to make fine breadcrumbs.
These rusks are very aromatic and tasty, so they add flavour to the croquettes.
However, you can used any other breadcrumbs you like.
For the filling
For the bread coating:
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Kopiaste and Kali Orexi,