Cheesy Potato Croquettes |

Posted on

2 October 2012



Cheesy Potato Croquettes

Cheesy Potato Croquettes


1kg potatoes
2 egg yolks
2tbsp parsley - chopped
½ cup/100g grated Parmesan cheese
Pinch of mustard
Pinch of nutmeg
Splash of sherry
Seasoned flour
Eggwash (beaten with a little milk)
50 g butter


  • Peel and wash the potatoes before cutting them into thick even slices.
  • Place the uncooked potatoes into a pot of salted water until all the potatoes turn soft. Then drain the water out of the pot.
  • Put a lid on the pan of the potatoes and place over a low heat to dry out. Stir from time to time to prevent burning.
  • Thereafter, in a food processor place the butter, potatoes, yolks and seasoning.
  • Blend in the parmesan cheese, mustard, parsley, nutmeg and sherry.
  • The potatoes should be a firm mash. If the mix is over mixed it may become gluey add some flour and work in by hand.
  • Once the mix is well seasoned, mould mix into cylinder shapes – 5x2inches or 13x5cm.
  • Then roll in seasoned flour, dip in eggwash and coat with breadcrumbs.
  • Deep fry in hot oil at 180 degrees C or 365 degrees F.
  • When golden brown, drain the croquettes and serve.
Cooks Note

To serve the croquettes a day later - place them carefully on a tray and cover with plastic film and make sure to refrigerate.

Join the Conversation