Potato Croquettes Or Mashed Potato Pancakes
Potato croquettes are simply potato pancakes that have been dredged in breadcrumbs. Actually, croquettes are almost anything dredged in breadcrumbs, but usually mashed potatoes.
Potato pancakes are an awesome way to use up leftover mashed potatoes. They go great as a side dish for breakfast alongside eggs and bacon, as well as a side dish for dinner. They even make a great main course.
Pair them with a fatty sauce like green onion aioli or chipotle mayonnaise. The flavor combination is amazing. Avoid pairing them with starch based sauces. Starch with starch becomes overwhelming on your palate.
Potato pancakes have a long and varied history and several cultures have a version of them. The original version of potato pancakes is credited to the Italians and actually was a cake made from ricotta.
So, give this potato pancake recipe a try and enjoy a taste of history and comfort food all at once.
Potato croquettes with green onion aioli and salmon on sauteed greens with beurre blanc. Squisito!
Ingredients: leftover mashed potatoes, eggs, goat cheese, breadcrumbs, green onions, salt and pepper.
Combine all ingredients in a medium mixing bowl. Stir well to thoroughly incorporate everything.
Divide the potato mixture into six equal sized balls and press into round discs, about 2 inches / 5 centimeters wide.
Dredge the croquettes in breadcrumbs, coating each side.
Place on a plate and allow to rest in the refrigerator for about an hour.
Beautiful potato croquettes.
- Yield: 2 to 3 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Refrigeration Time: 1 hour
- 1-1/2 Cups / 11.5 ounces / 330 grams mashed potatoes, leftover
- 2 large eggs
- 1 ounce / 30 grams goat cheese, chevre
- 5 green onions, sliced thin
- 1 ounce / 30 grams toasted bread crumbs, plus more for dredging
- Fresh cracked pepper to taste
- 1 pinch kosher salt, the potatoes are seasoned
- Peanut oil for frying
- Combine all ingredients in a medium mixing bowl. Stir well to thoroughly incorporate everything.
- Spread a layer of breadcrumbs out on a flat dish.
- Divide the potato mixture into six equal sized balls.
- Press into round discs, about 2 inches / 5 centimeters wide.
- Dredge the croquettes in breadcrumbs, coating each side.
- Place on a plate and allow to rest in the refrigerator for about an hour.
- 15-minutes before frying preheat oven to warm, about 150° F / 65° C.
- Heat a saute pan over medium heat.
- Add the oil and three of the croquettes.
- Cook until golden brown, turn and continue cooking the other side until golden brown. Remove to an oven proof platter or sheet pan and rest in the warmed oven. Repeat until all the croquettes are cooked.
- Serve with green onion aioli.
- To make pretty round croquettes you can use a round food molding set. If you do, coat the press and rings with flour before pressing the croquettes.
- This recipe uses leftover mashed potatoes from my perfect mashed potato recipe. It produces a very soft loose croquette. That's the reason for the refrigeration step, to firm up the cake.