Potato Croquettes

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Most Helpful Positive Review

Jan 25, 2004

I Loved this recipe... If you are making these and they fall apart in the pan, you are using too much oil. Also when you make the mash potatoes do not add too much butter and milk. If the mashed potatoes are too soft they will fall apart and the most important is do not forget the eggs. I will continue to make these. They were very easy and my family loved them. Thank you for the recipe.

—JTMATTS2

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Most Helpful Critical Review

Jan 25, 2004

I did not find this to be easy at all... the patties fell apart as soon as they were in the pan, resulting in fried goo. Would not recommend.

—LISA HEINDEL

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53 Ratings

Nov 08, 2007

Very good recipe, although next time I will omit the salt as the cheese added a good amount (based on other reviews, I used romano and cheddar). I also used minced fresh onion instead of dried and baked the croquettes at 400 degrees for about 15 minutes on each side. I sprayed them with a little olive oil before putting them in the oven, and they turned out nice and crispy without all the extra grease. I will definitely make these again!

—bluebeetle

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Jan 15, 2006

Added more cheese and some flour to the potatoes as some had suggested. Used Panko crumbs instead of regular so that they turned out nice and crispy on the outside. Will make again---will try with sharp cheddar next time. 4 cups of potatoes made too much for 4 servings--will cut in half next time.

—Chris Kimball Fan

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Jan 25, 2004

I served these as an appetizer. Everyone enjoyed them, even my daughter who hates mashed potatoes came back for thirds on these! I used cold mashed potatoes (with garlic and ham pieces) and frozen Romano cheese. I rolled a ball the size of a heaping Tablespoon and squished it a little and deep fried in a deepfryer for 1 minute and served with ketchup. Next time I will freeze the patties before frying.

—q

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Jan 01, 2006

Great recipe! I used instant pototoes and they turned out fine. I made the potatoes a little thicker than normal. A few fell apart a little in the oil but not too bad. I also substituted finely shredded chedder for the romano in half and parmeson in the other. The ones with chedder went over the best. I will definetly make these again. Next time I will try using fresh potatoes instead of instant. Edit 1/1/6. I've made these many more times since posting this review. My family loves them. Whenever we make mashed potatoes we make extra so we will have extra for croquettes. Since the first time we have always used real mashed potatoes and they turn out much better.

—Nessus

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Sep 06, 2004

Absolutely the best potato cakes I have ever made. My family loved them. I added fried bacon instead of bacon bits and mixed cheese. The bread crumbs made all the difference. I usually have issues with my potato cakes falling apart when I made them in the past. I also made about a 2" ball with the potatoes and rolled it in the bread crumbs and flattened them slightly. The size seemed to also make a difference. I added a bit of flour to the potatoes to make them stiffer and easier to work with. They were a huge hit with both ketchup and ranch dressing. Will make them everytime we have leftover mashed potatoes.

—DARK89

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Sep 09, 2009

Instant (chunky) mashed potatoes will work, but I have to add a caveat...form them into balls and roll into bread crumbs. (will be messy) Place them on a cookie sheet covered with wax paper and place them in the freezer for about 40 minutes. They will retain their shape during frying this way. Drain on brown paper and keep warm in the oven. (about 180 degrees)My dinner guests just raved about them! - I also used some fresh parmesan for the cheese-lesser amount- and omitted the bacon. Went well with the salmon .

—Sammy

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Nutrition

Calories
660 kcal
33%

Carbohydrates
58.4 g
19%

Cholesterol
124 mg
41%

Fat
39.9 g
61%

Fiber
5.2 g
21%

Protein
17.6 g
35%

Sodium
1506 mg
60%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Croquettes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 660
Calories from Fat: 359

% Daily Value *
Total Fat 39.9g 61 %
Saturated Fat 8.7g 44 %
Cholesterol 124mg 41 %
Sodium 1506mg 60 %
Potassium 840mg 24 %
Total Carbohydrates 58.4g 19 %
Dietary Fiber 5.2g 21 %
Protein 17.6g 35 %
** Sugars 5.2g
Vitamin A 14 %
Vitamin C 40 %
Calcium 36 %
Iron 33 %
** Thiamin 25 %
Niacin 63 %
Vitamin B6 40 %
Magnesium 24 %
Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.