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September 21, 2020

Leftover Potato Croquettes – who ever has leftover mashed potatoes?

Posted on June 6, 2016 by in baked goods, vegetarian

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Leftover Potato Croquettes

Leftover Potato Croquettes – who ever has leftover mashed potatoes? Readers of this blog will know, I love potatoes in any form, shape or size, so leftover mashed potato is a rare find.

Leftover Potato Croquettes are just so damn delicious. They are crunchy, creamy and in the center, a heart of cheese. I am now making sure that I make enough mashed potatoes so that there will always be some left over to make Leftover Potato Croquettes.

Leftover Potato Croquettes

A croquette is a small bite of  bread-crumbed coated fried food made with either mashed potatoes or minced meat, leftover rice, cheese, vegetables, shellfish or fish. This mixture is then mixed with béchamel or brown sauce to keep it all together, crumbed and deep-fried. Croquette, derived from the French croquer, means “to crunch”. The crunch is what makes these Leftover Potato Croquettes so irresistible. They can be called bitterballen, Croquetes, croquetas, kroketten, crocchette or in my case Leftover Potato Croquettes.

When it comes to flavors, the possibilities are literally endless. Bacon, fish, cheese ( so many options here), cured meat, biltong…… too many to mention. So play around with what you have in the fridge, the key ingredient here is the leftover mashed potato. I look forward to see what flavors you choose.

Leftover Potato Croquettes

Leftover Potato Croquettes

makes 24 (depending on size)


4 cups leftover mashed potatoes

salt and pepper

5 ml nutmeg

15 ml chopped parsley

24 cubes cheddar

500 ml flour – seasoned with salt and pepper

3 eggs – also seasoned with a little salt

4 cups – dried breadcrumbs or Panko crumbs (available form your Eastern grocer)

oil for frying

mustard or leftover meat gravy for serving ( I used the leftover gravy from Sunday’s roast)


Mix the potato, salt, pepper, parsley and nutmeg. Shape into 24 round balls. Flatten the mixture slightly in your hand and place the cube of cheese on the mixture and close up again, making sure there are no sneaky little holes where the cheese will ooze out. Dust the croquettes with flour, then roll in the egg and lastly roll in the crumbs. Refrigerate for a while. Heat the oil and fry until golden brown. Serve with Dijon mustard or meaty onion gravy.

Leftover Potato Croquettes

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  1. Beefy Bitterballen with creamy mustard dip - My Easy Cooking - April 4, 2018

    […] is the difference then between bitterballen and croquettes? Croquettes have a potato base and bitterballen are made with meat and a roux. In my opinion, there are a few key elements in […]

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