Potato Croquettes

The best way to use up leftover mashed potato. Light, crisp and golden, these potato croquettes are great for parties, picnics or alongside a quick mid-week supper. We’ve given our croquettes a flavour boost by adding onion, gruyere cheese and parsley, but you could change this and add any other herb or cheese you fancy!


500g leftover mashed new potatoes, cooled
1 small finely chopped onion
Handful chopped fresh parsley
75g finely grated gruyere cheese
1 egg
Black pepper
100g breadcrumbs
Mellow Yellow Rapeseed Oil


Combine your leftover mashed new potatoes, onion, parsley, gruyere, egg and black pepper. Mix it all together and roll into balls. Coat these in breadcrumbs and fry in batches of 4 in 4cm of Mellow Yellow rapeseed oil in a small saucepan. TIP: We use a 15cm wide saucepan to reduce the amount of oil needed. When golden brown, put them on a baking tray. Once all fried, cook at 180°C for 10 minutes in the oven to warm through before serving.

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