One Potato, Two Potato, Three Potato Croquettes.


A good few weeks ago now, I was sat curled up on the couch at Nanna and Grandad's, asking Nanna about a few recipes I wanted to try out. It was wonderful listening to her animatedly telling me what to write down in my little notepad. I couldn't write fast enough! One of the recipes she told me was for Croquette Potatoes. She was so excited, telling me how delicious they are and that she hadn't had them in a long time. When I remembered the few occasions I had, had them I couldn't have agreed more. I left her house vowing to make them especially for her as a surprise and even though it's taken me a few weeks, I finally did it! 

I was having a super productive bank holiday Monday morning and decided on the spur of the moment to whip them up. I couldn't believe how simple they were and got so giddy once they were all done! I hope you try them! :) 

Ingredients for 12 Croquettes:

4 large bakers potatoes 
1 tbsp of butter
1 cup of breadcrumbs (keep extra on hand)
1 egg
salt and pepper
Olive oil for frying
1/2 cup of shredded cheese (you can always use more if you want) 

What to do:

Peel and chop your potatoes then place in a pan to boil. 

Once the potatoes are soft, remove them from the heat and drain the water. Mash them adding some salt and pepper and the tablespoon of butter. You could also add a drop of milk too, if you want them extra creamy. I would have done, I just didn't have any milk! 

Once you've mashed the potatoes, transfer them to a bowl, so they cool a little before adding the egg yolk. Keep the white for later. This was where I added the cheese too, although Nanna said you can put the cheese in the middle as you make the croquettes. It's totally up to you. 

Combine the cheese and egg yolk with the mashed potato and then start to form the croquettes.

Heat the oil in a frying pan, while you coat the croquettes with the egg white and then roll them in breadcrumbs.

I laid all mine out on a chopping board so they were ready to go, before the oil got too hot. In my opinion it's a good idea to do this, so that you aren't trying to cook some and still finish coating the others. They cook quite quick, so you will want your hands free of breadcrumbs to be able to turn them over!

I gave them roughly a minute on each side. I just rolled them over, so that all sides were golden brown and once they were, I put them on a plate with a paper towel to soak up any excess oil. 

That's it! 

They are so easy and so delicious. Mum even rang me on Monday night to tell me how good they were, after I left her some and Nanna said I did a great job and that Grandad would be proud...there are no better words to hear! <3 

Buon Appetito! 



  1. Mmmmm, I just love potato croquettes. My family makes them often during special festivals or certain times of the year. This is the next type of traditional food I want to learn how to make (along with eggplant croquettes!)

    1. This was my first time making them and i'm so glad I did because they are easy and quite a lot of fun! Eggplant croquettes sound very interesting!! :)