Two Cheeses Potato Croquettes

This is another yummy recipe from Italian Foodies. Another great way to use up the potatoes. As usual, I modified the original recipe of this crunchy finger food. Here we go..


  • 5 – 6 large potatoes
  • Mild dried herbs, a few pinches
  • 1 1/2 cups of breadcrumbs or panko (Japanese breacrumbs)
  • ~150 g of grated (matured preferably) cheddar cheese / mozarella
  • ~ 50 g of grated Parmesan (or Pecorino which I have used here)
  • 250 ml veg oil
  • Salt and freshly ground black pepper to taste
  • 1 large free range egg (separate out the egg yolk and egg white)


  1. Peel and boil the potatoes in salted water until tender.
  2. Drain well and mash them up, add salt & pepper to season. Then add in egg yolk only, dried herbs, grated Parmesan to mix in evenly.
  3. Sprinkle breadcrumbs onto a flat tray.
  4. Now, use a tablespoon to scoop out the cooled mashed potatoes, roll it into a ball with hands then gradually into a rod shape.
  5. Poke a channel through the rod, leaving the base in tact.
  6. Stuff grated cheddar into the hallow tube to the surface, close the top in. If you need more mashed potatoes to close in, dab in some more.
  7. Dip the stuffed potatoes into the egg white to coat evenly, then, dredge it along the flat tray laden with breadcrumbs until all coated evenly.
  8. Repeat Step 4 – 7 until the mashed potatoes are all used up.
  9. Then, slide the shaped croquettes into the hot oil gently, when the surface are all golden brown, drain off the oil and arrange them onto a flat tray layered with kitchen towels.

I sprinkle a bit more black pepper onto the fried croquettes before  serving them.


3 thoughts on “Two Cheeses Potato Croquettes

  1. Oh, how do you mean? The crust part, or filling? Try again? I think it’s quite fun and just a little tedious (the frying part), make a large batch, freeze the rest (uneaten ones) :)

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