Crispy Herb Potato & Cheese Croquettes

Table of Contents

Introduction

These little golden patties are creamy on the inside and perfectly crisp outside — a crowd-pleaser as an appetizer, side, or snack. Mashed potato base gets an umami lift from cheddar (or mozzarella), lots of fresh herbs, and a light breadcrumb crust. They’re easy to make ahead and pan-fry or air-fry for a lighter finish.

Prep: 25 minutes (plus cooling)

Cook: 12–15 minutes

Total: ~50 minutes

Ingredients

1.25 kg (about 2¾ lb) starchy potatoes (Yukon Gold or Russet)

1–1½ cups (120–170 g) shredded cheese (cheddar, mozzarella, or a mix)

2 tbsp unsalted butter

1/4 cup (60 ml) milk (plus extra if needed)

1 large egg + 1 egg white (reserve yolk for brushing, optional)

2–3 tbsp finely chopped fresh parsley (plus extra to garnish)

1–2 tbsp finely chopped fresh chives or green onion

1 small shallot or ½ small onion, very finely chopped

1 garlic clove, minced (optional)

1 tsp Dijon mustard (optional, for depth)

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1/4–1/2 tsp smoked paprika or sweet paprika

1 cup (100 g) fine breadcrumbs or panko (for coating)

3–4 tbsp vegetable oil (for pan-frying) or cooking spray (for air-fryer)

Lemon wedges, for serving (optional)

Instructions

Cook the potatoes

Peel (optional) and cut potatoes into even chunks. Place in a large pot, cover with cold salted water.

Mash & flavor

Return hot drained potatoes to the pot. Add butter and mash until smooth (or pass through a ricer for silkier texture).

Stir in milk a little at a time until creamy but still firm enough to shape. Let cool 5–10 minutes.

Mix in shredded cheese (reserve a tablespoon if you want cheesy pockets), chopped parsley, chives, shallot, garlic (if using), Dijon, salt, pepper, and paprika.

Taste and adjust seasoning. If mixture seems too wet, chill 10–15 minutes to firm up.

Shape the croquettes

Lightly beat the large egg in a shallow bowl. Put breadcrumbs in another shallow bowl.

Scoop about 2 tbsp of potato mixture and shape into ovals or small patties (see picture: oval/rounded patties). If you want a melted-center, press a small cube of cheese into the center and seal.

Dip each patty first in egg (or egg white), then coat evenly in breadcrumbs. Place on a tray and chill for 10 minutes to help them hold shape.

Cook Pan-fry method (recommended for that deep golden crust)

Heat 3–4 tbsp oil in a large skillet over medium heat until shimmering.

Add croquettes in a single layer (don’t overcrowd). Fry 2.5–3.5 minutes per side until deep golden and crisp. Reduce heat slightly if they brown too fast before heating through.

Transfer to a paper-towel lined tray and keep warm in a low oven while you finish the rest.

Cook Air-fryer (lighter)

Preheat air fryer to 200°C / 400°F. Spray croquettes lightly with oil.

Arrange in basket without overcrowding. Air-fry 10–12 minutes, flipping halfway, until golden and heated through.

Serving

Garnish with chopped parsley or chives and a squeeze of lemon.

Serve with ketchup, garlic aioli, yogurt dip, or a spicy chili sauce.

Timing & Tips

For extra creamy insides, use a mix of potatoes: Yukon Gold for creaminess + a bit of russet for dryness.

Ricing the potatoes (instead of mashing) gives a smoother texture and better structure.

Chill shaped patties before frying to help them hold shape.

For extra crunch, double-coat: egg → breadcrumbs → egg → breadcrumbs.

To avoid soggy croquettes, make sure potatoes are well drained and not waterlogged.

If making ahead: shape & breadcrumb, then freeze on a tray. Once frozen, store in a bag and fry straight from frozen (add a couple minutes to cook time).

Variations

Chicken & herb croquettes: Fold in 1 cup finely shredded cooked chicken.

Spicy: Add 1 tsp chili flakes or finely chopped jalapeño.

Veggie boost: Stir in ½ cup cooked, finely chopped spinach or corn.

Herb & lemon: Add 1 tsp lemon zest to the mix for brightness.

Storage

Fridge: Cooked croquettes in an airtight container — 3–4 days. Re-crisp in a 200°C / 400°F oven for 6–8 minutes.

Freezer: Uncooked shaped croquettes on a tray frozen then transferred to a bag — up to 2 months. Fry/air-fry from frozen (extra 3–5 minutes).