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Potato Croquettes

Croquette, from the French croquer, “to crunch”, is a small breadcrumbed fried roll that usually has mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese or vegetables as a main ingredient.  It is usually shaped into a cylinder, disk or oval shape, and then deep-fried.

500 g potatoes, peeled and cubed
375 ml water
15 g butter
2.5 ml salt
1 large egg
1 large egg yolk

Crumb Coating
100 ml cake flour
125 ml dried breadcrumbs
1 large egg

To fry
2 liter canola oil

  1. Peel and quarter the potatoes and place in a saucepan with the water.
  2. Bring to the boil and simmer partly covered until completely tender and quite dry.  If not dry enough the mixture will be too soft to handle and shape into croquettes.
  3. Remove from the heat, mash the potato very well with a potato masher and add all the remaining ingredients.
  4. Mash well until a smooth, thick mixture is formed.  Allow to cool.
  5. Divide the mixture into 12 equal portions and lay the portions on a Wizbake sheet.
  6. Roll into neat cylinders or patties with floured hands.
  7. Coat with flour, dip into beaten egg and crumbs and refrigerate until required.
  8. Pour enough oil into a large deep saucepan to fill it to a depth of 6 to 8 cm and heat to moderately hot.
  9. Fry the croquettes a few at a time until golden brown and crisp.
  10. Drain on absorbent paper and arrange in one layer on an ovenproof serving platter.
  11. Serve immediately or allow to cool and reheat at 220°C when ready to serve.
  12. Sprinkle with parsley just before serving and serve as the starch of the meal.

6 servings.

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  • The potato mixture into balls or sausages instead of patties.

Recipe by Carolié de Koster from Art Of Cooking page 401.