Potato croquettes
Golden baked potato croquettes with a crisp breadcrumb coating and creamy cheese-filled centre, oven-cooked for a lighter but still indulgent finish.
Updated : 10 February, 2026
Easy
About 45 min.
Ingredients
750 grams
Potato
25 grams
Butter
2
Eggs
2
Egg yolks
50 grams
Hard cheese
50 grams
Flour
100 grams
Panko breadcrumbs
splash
Olive oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Simmer the potatoes in lightly salted water for 15 minutes, or until completely tender. Drain well and mash thoroughly, ideally using a potato ricer for the smoothest result. While still warm, beat in the butter and 2 egg yolks, then stir in the cheese. Season to taste with salt and pepper. Cover and leave the mixture to cool until firm enough to handle.
Step 2
Shape the cooled potato mixture into 14-16 croquettes, each weighing roughly 50g/2oz.
Step 3
Set up a breading station with the flour, beaten whole eggs and breadcrumbs in three separate shallow bowls. Roll each croquette first in the flour, shaking off any excess, then dip into the egg and finally coat evenly in the breadcrumbs. Arrange the coated croquettes on a baking tray and leave them to rest until they reach room temperature.
Step 4
Preheat the oven to 200C.
Step 5
Drizzle the croquettes lightly with oil, then bake for 20 minutes, or until crisp and golden-brown all over.
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