Vegetable & Cheese Potato Croquettes are crispy, golden bites with a soft, creamy center of mashed Potato, mixed vegetables, and melted Cheese. They’re usually coated in breadcrumbs and fried until crunchy.
Here’s a simple, reliable way to make them at home:
Ingredients
- 3 large potatoes (boiled and mashed)
- 1 cup mixed vegetables (carrot, peas, corn – finely chopped and boiled)
- 1/2 cup grated cheese
- 1 small onion (optional, finely chopped)
- 2 tbsp cornflour or all-purpose flour
- 1/2 tsp black pepper
- 1/2 tsp chili flakes (optional)
- Salt to taste
- 1 egg (or slurry of flour + water for coating)
- 1 cup breadcrumbs
- Oil for frying
Instructions
1. Prepare the filling
Mash the boiled potatoes until smooth. Mix in vegetables, cheese, onion, salt, pepper, and chili flakes. Add cornflour to help bind everything.
2. Shape the croquettes
Take small portions of the mixture and shape them into cylinders or small oval logs (classic croquette shape).
3. Coat them
Dip each piece into beaten egg (or flour-water slurry), then roll in breadcrumbs until fully coated.
4. Chill (important step)
Refrigerate for 20–30 minutes. This helps them hold shape while frying.
5. Fry
Heat oil and fry on medium heat until golden brown and crispy on all sides.
Serving Ideas
- Serve with ketchup, garlic mayo, or chili sauce
- Best eaten hot for maximum crispiness
- Can also be air-fried at 180°C for a lighter version
If you want, I can also give you a restaurant-style version (extra crispy crust + stretchy cheese center) or a no-fry baked version.