Cheese Potato Croquettes
These Baked Potato Croquettes are the best way to use up leftover mashed potatoes! They're easy to make and soooo tasty!
Servings: 12 croquettes
Ingredients
- nonstick cooking spray
- 2 cups mashed potatoes, chilled
- 1 large egg
- 2 ounces (57 grams) gruyère cheese
- 3 slices whole wheat bread
- 2 teaspoons olive oil
- salt
- pepper
Equipment
Instructions
- Preheat oven to 425°F (220°C). Coat a medium baking sheet lightly with non-stick cooking spray; set aside.
- In a medium bowl, mix together mashed potatoes and egg until completely combined.
- Cut gruyère into 12 long, narrow pieces.
- Scoop one heaping tablespoon of potatoes into your hand, then shape into a flattened oval.
- Place a piece of the gruyère on top of the potatoes, then gently shape the potatoes around the cheese until it is completely covered.
- Repeat with remaining potatoes and cheese. You should have 12 croquettes when you are finished.
- Process bread in food processor until you have fine crumbs. Add olive oil, salt, and pepper; pulse a few more times until everything is incorporated.
- Place breadcrumbs in a shallow bowl, then roll croquettes in bread crumbs, coating all sides.
- Place croquettes on the baking sheet, reshaping if necessary.
- Bake the croquettes until heated through and golden brown, about 20 - 25 minutes.
- Serve immediately. Enjoy!
Notes
Size - This recipe makes fairly large croquettes. Feel free to cut down the size, either in half or in thirds, if you'd like more, smaller croquettes.
Dipping Sauce - The croquettes taste great on their own, but they're delicious with a sauce like marinara, as well.
Cheese - I like to use gruyère for the filling, but any cheese that melts well will work. Sharp cheddar is also delicious!
Breadcrumbs - Feel free to use panko instead of homemade breadcrumbs.
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!