Cheesy Potato Croquette

Cheesy Potato Croquette

You can roast the croquette in the oven for 20 minutes at 200˚C or Place the croquettes for a later date in a freezer bag and freeze for up to 2 months!
4 from 1 vote
Course Side Dish
Cuisine French, Irish
Servings 4


  • 500 g rooster potatoes cut into chunks
  • 25 g butter melted
  • 1 egg yolk
  • 50 g mature cheddar grated
  • 80 g plain flour 30+50g
  • 2 eggs beaten
  • 80 g panko breadcrumbs
  • olive oil for cooking
  • salt and pepper


  • In a saucepan, place the potatoes and fill with cold water. Simmer the potatoes until tender. Remove from the heat and mash well. Place in a bowl and set aside to cool.
  • Next, Beat the mash potatoes mixture with the egg yolks, 40g flour and the cheese. Season well to taste. Cover and leave until firm and cool enough to handle.
  • Shape the mixture into 12 croquettes and place in the fridge to set for 30 minutes if possible.
  • In three separate bowls, place the flour, beat the eggs and place the panko breadcrumbs in the last bowl.
  • Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs.
  • Place on a tray lined with parchment paper and a coating of breadcrumb. Set in the fridge until required.
  • Preheat enough oil in a shallow pan, over medium/low heat. Place the croquette in the pan and cook for 2-4 minutes until coloured well all around.
  • Remove from the pan and place on kitchen paper to absorb excess oil. Season well and serve immediately.


use a Airfryer for this recipe, place in the preheated airfryer to 180˚C for 8-10 minutes !
Keyword Kevin Dundon, potato

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