How to Make Potato Croquettes | Classic Belgian Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal binds ingredients without cholesterol.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes are nutrient-dense.

Peel 1.2 kg of starchy potatoes.

Place the peeled potatoes directly in a pot filled with water.

Add salt and boil the potatoes until fully cooked, checking for doneness with a knife.

Drain the potatoes thoroughly to remove excess water.

Place the potatoes back on heat to steam off the last bit of moisture.

Mash the potatoes until there are absolutely no lumps, ideally using a potato ricer or food mill.

Separate 2 egg yolks and add them to the mashed potatoes for richness and binding, keeping the egg whites for later.

Season the mixture with salt, white pepper, and nutmeg, and mix gently.

Transfer the mash to a piping bag or use a mil cockette to pipe long logs onto a floured surface.

Cut the logs into pieces about 4 to 5 cm long.

Prepare a breading station with flour, lightly whisked egg whites with a splash of water, and breadcrumbs.

Roll the croquettes in flour, then dip in egg whites, and finally coat with breadcrumbs.

Deep fry the croquettes at 180°C (355°F) for about 2 to 3 minutes until golden brown, being careful not to overcook them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens