These potato croquettes are a slightly fancier version of the potato pancakes my mom makes every year after Thanksgiving.
She uses leftover mashed potatoes to make lightly browned pancakes that I douse in ketchup. It’s one of my favorite post-Thanksgiving moments.
I used those potato pancakes as inspiration for these croquettes, which are baked instead of fried, and have grated Cabot cheese added to them. The cheese gives them extra flavor and bubbles up while baking, making for a slightly crispy bottom. Heaven. And I’m pretty sure everything is better with ketchup, so don’t be shy with it.
I know it’s a little last minute for game-day snack planning, but I think this would make a great app or snack for your Super Bowl party. Enjoy!
- 1.5 lbs potatoes (about 5 medium potatoes), peeled
- 1/4 cup water
- 8 oz. package of Cabot cheddar cheese, grated
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup whole wheat flour
- 2 large eggs, whisked
- 1 cup panko breadcrumbs
- olive oil cooking spray
- Toppings: ketchup and parsley
- Boil potatoes in water until tender, about 30-40 minutes depending on the size of the potatoes.
- Preheat the oven to 450 degrees F.
- Mash the potatoes with a fork and add up to 1/4 cup of water if needed to make them stick together a bit more. Add the grated cheese, salt and pepper, and mix to incorporate completely.
- Form the potato and cheese mixture into 12 croquettes (these will be large but you can also make them smaller.
- Coat each croquette in flour, dip into the egg mixture, and cover in panko breadcrumbs.
- Place the croquettes on a baking sheet and generously spray each croquette with cooking spray.
- Bake for 15-20 minutes, or until lightly golden brown and cheese begins to bubble out.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.
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