Cheese Stuffed Potato Croquettes

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: cream cheese

Cream cheese is often less expensive and adds creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a budget-friendly alternative to butter.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more commonly available and less expensive.

bread crumbs

🥗Healthier: panko bread crumbs

💰Cheaper: crushed crackers

Crushed crackers can be a cost-effective substitute for bread crumbs.

Start with leftover mashed potatoes.

Scoop up a couple of tablespoons of mashed potatoes using an ice cream scooper.

Place the mashed potatoes into the palm of your hand and form it into a ball, then flatten it out.

Take a good pinch of sharp cheddar and place it into the center of the potato.

Fold the edges of the potato over the cheese and roll it into a cylinder shape, then set it aside.

Prepare the dredging station: in one bowl, add half a cup of flour, 1/4 teaspoon of paprika, and salt and black pepper to taste; mix well.

In a second bowl, combine 1 egg with about 1 teaspoon of milk and mix.

In a third bowl, place fine breadcrumbs (panko can be used as an alternative).

Take the potato croquette and roll it in the flour until coated, then dip it in the egg mixture, and finally roll it in the breadcrumbs until fully covered.

Heat a generous amount of olive oil or vegetable oil in a frying pan over medium heat.

Fry the potato croquettes in batches for about 1 minute on each side, rotating them about three times for even cooking.

Cook for a total of about 3 minutes until they are golden brown, then set them aside on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens