Oven Baked Cheesy Potato Chicken Croquettes 5fix Recipes

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BAKED CHEESY POTATO CROQUETTES



Baked Cheesy Potato Croquettes image

Baked Cheesy Potato Croquettes - An easy bite-sized snack or side dish made from leftover mashed potato.

Provided by Nicky Corbishley

Categories     Sides     Snacks

Time 30m

Number Of Ingredients 9

2 cups (450g) leftover mashed potato (chilled (mashed potato with minimal cream/butter in is best - see pro tips in the recipe post))
10 x 1.5cm cubes strong cheddar
3/4 cup (90g) plain/all-purpose flour (you can use gluten free all-purpose if required)
1/4 tsp salt
1/4 tsp pepper
1 egg (lightly whisked)
2 cups (100g) panko breadcrumbs (or homemade breadcrumbs made from slightly stale bread - use grated gluten free bread if required)
1/2 tsp smoked paprika
1 tbsp vegetable oil

Steps:

  • Preheat the oven to 200c/400f and put a flat baking tray to one side.
  • Place the flour, salt and pepper in one bowl and mix together
  • Place the egg in a second bowl and lightly whisk.
  • Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
  • Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
  • Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
  • Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
  • Take out of the oven and leave to cool for a few minutes before serving.

Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN, POTATO CROQUETTES



Chicken, Potato Croquettes image

An easy way to use up leftover mashed potato's...yum!

Provided by Cassie *

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 10

2 c mashed potatoes
1 c cooked chicken, diced
1/3 c cheese, grated..whatever you prefer
2-3 eggs
1/4 c onion, diced fine
4 Tbsp plus 1/4 c. flour
1 c bread crumbs
1/2 c vegetable oil
1-2 c chicken stock
salt and pepper to taste

Steps:

  • 1. In a medium bowl, beat one egg. Add potatoes and combine well. Dice chicken and add to potato mixture. Stir in grated cheese and diced onion
  • 2. Roll the potato mixture into balls, a little bigger than golf ball size.If you're working with warm mashed potatoes, chill the balls. If you pulled your potatoes out of the refrigerator to make this, carry on.
  • 3. Get three bowls and place them side by side. In the first bowl, put 4 Tbsp. flour. In the middle bowl, 1 beaten egg. (If this runs out before you're done, beat another egg.) In the third bowl place 1 c. bread crumbs.
  • 4. In a large skillet, heat 1/2 cup vegetable oil over medium high heat. Preheat oven to 300°F. Roll the potato balls in the flour and shake off the excess. Dip into egg, then roll in the breadcrumbs. Place in the oil to brown. Roll them around so all sides get golden brown and crispy. Once browned on all sides, transfer to an oven-safe dish and place in 300°F oven to keep warm while you finish the rest of the croquettes.
  • 5. Once all the croquettes have been browned, stir 1/4 c. flour into the remaining oil. Stir in chicken stock to make a gravy. Season to taste with salt and pepper. Serve the gravy with the balls for dipping..

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