PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins | SERVINGS: 7 servings
Crispy outside and creamy inside – these potato croquettes sure is for everybody to enjoy! A perfect way to use up your leftovers after the holidays.
INGREDIENTS
2 c leftover mashed potatoes
1 c finely diced ham
1 c shredded cheddar cheese
2 tbsp thinly sliced chives
1/2 tsp garlic powder
1/2 c all-purpose flour plus more for your hands
½ c vegetable or canola oil for frying
HOW TO MAKE HAM AND CHEESE POTATO CROQUETTES
Step 1: In a large bowl, add the mashed potatoes, ham, cheese, garlic powder, chives, and ½ cup flour. Use a wooden spoon to stir until mixed.
Step 2: Using your lightly floured hands, break the potato mixture into 16 little flat disks around half an inch thick. To get a perfectly even portion, use a cook scoop.
Step 3: In a heavy-bottomed skillet, heat oil.
Step 4: Once the oil is hot, fry the croquettes in batches for about 4 minutes on each side or until golden.
Step 5: Place the fried croquettes on a paper towel-lined plate. Note: Do not overcrowd the pan to ensure crisp croquettes.
Step 6: When all are fried, allow to cool for at least 5 minutes before serving.
NOTE:
If the croquettes are not holding together well enough, add a small amount of flour. Judging the amount based on your pan.
Note that the croquettes should not be fully immersed in oil, just enough to crisp them all around.
NUTRITION FACTS:
Serving: 2pieces | Calories: 318kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 331mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 14mg | Calcium: 121mg | Iron: 1mg
Ingredients
- 2 c leftover mashed potatoes
- 1 c finely diced ham
- 1 c shredded cheddar cheese
- 2 tbsp thinly sliced chives
- 1/2 tsp garlic powder
- 1/2 c all-purpose flour plus more for your hands
- ½ c vegetable or canola oil for frying
Instructions
Step 1: In a large bowl, add the mashed potatoes, ham, cheese, garlic powder, chives, and ½ cup flour. Use a wooden spoon to stir until mixed.
Step 2: Using your lightly floured hands, break the potato mixture into 16 little flat disks around half an inch thick. To get a perfectly even portion, use a cook scoop.
Step 3: In a heavy-bottomed skillet, heat oil.
Step 4: Once the oil is hot, fry the croquettes in batches for about 4 minutes on each side or until golden.
Step 5: Place the fried croquettes on a paper towel-lined plate. Note: Do not overcrowd the pan to ensure crisp croquettes.
Step 6: When all are fried, allow to cool for at least 5 minutes before serving.
Notes
If the croquettes are not holding together well enough, add a small amount of flour. Judging the amount based on your pan. Note that the croquettes should not be fully immersed in oil, just enough to crisp them all around.
