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Nutrition Facts
Serving Size 1 croquettes 76g Recipe makes 15 croquettes)
Calories 125
Calories from Fat 47		(37%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 306mg		12%
Potassium 193mg		5%
Total Carbohydrate 16.4g		5%
	Dietary Fiber 1.2g	4%
	Sugars 1.3g
Protein 3.0g		6%
how is this calculated?

Potato Croquettes

Recipe #265460 | 50 min | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: KaraRN
Nov 13, 2007

This was on Paula's Home cooking. I just love these. Left over mashed potatoes are the best, but you can make fresh mashed potatoes to make this.

15 croquettes (change servings and units)

Ingredients

2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chopped green onion
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups left over mashed potatoes
1 egg, beaten
1 cup fresh breadcrumb
1/4-1/2 cup peanut oil, enough to fill pan 1/2-inch

Directions

1
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.
2
Chill and then shape using an ice cream scoop.
3
Dip in the beaten egg, then roll through bread crumbs.
4
Fry each croquette in shallow oil until brown on all sides.
5
Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Dreamgoddess

On Feb 4, 2008

What an excellent recipe for using up leftover mashed potatoes! My family really enjoyed these. I especially liked the crispy coating on the outside.

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From: I'mPat

On Jan 1, 2008

Forget left over worth the effort of boiling up a pot of potatoes. We thoroughly enjoyed these with pork loin chop (marinated in Karin's Pork Marinade and b-b-q'd) with some steamed vegetables. They were crispy on the outside as you bit into a soft delectable centre. I got 19 out of this mix but did use about 2 1/4 cups of fresh bread crumbs (7 thick slices of wholemeal bread with crusts removed). The best of this is I made it all in the morning and covered and left in the fridge. When I cooked it I browned it well (in canola oil) doing it in two batches put it on a tray with baking paper and put it in the oven to heat through while I steamed the vegetables. It's a keeper, thank you KaraRN. Made for New Thread 123 Hit Wonders 2007D.

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