Crispy Potato Croquettes with Cheese Sauce

Ingredients

For the Potato Croquettes:

• • 700 g (1.5 lbs) potatoes, peeled and boiled
  • 1 tsp salt

• • 25 g (2 tbsp) cornstarch
  • 2 eggs, beaten
  • 100 g (1 cup) breadcrumbs

For the Cheese Sauce:

• • 20 g (1.5 tbsp) unsalted butter
  • 1 tsp wheat flour

• • 1/4 tsp chili powder
  • 125 ml (1/2 cup) milk
  • 75 g (2.5 oz) cheddar cheese, shredded

• 1 tsp hot sauce (optional)

Directions

Step 1: Prepare the Potato Mixture

• • Boil the potatoes until soft, then drain and mash until smooth.
  • Add salt and cornstarch, mixing until well combined.
  • Let the mixture cool slightly for easier handling.

Step 2: Shape the Croquettes

• • Form the potato mixture into small oval or cylindrical shapes.
  • Dip each croquette into the beaten eggs, ensuring it’s fully coated.

• Roll the coated croquettes in breadcrumbs until evenly covered.

Step 3: Fry the Croquettes

• • Heat oil in a deep frying pan or pot to 180°C (350°F).

• Fry the croquettes in batches until golden brown and crispy, about 3–4 minutes per batch.
• Drain on paper towels to remove excess oil.

Step 4: Make the Cheese Sauce

• • Melt butter in a small saucepan over medium heat.
  • Stir in the wheat flour and chili powder, cooking for 1 minute until smooth.
  • Gradually add milk, whisking constantly to prevent lumps.

• • Cook until the mixture thickens slightly, about 2–3 minutes.
  • Add cheddar cheese and stir until melted and smooth.
  • Stir in hot sauce for extra spice (optional).

Step 5: Serve

• Serve the crispy potato croquettes hot with the creamy cheese sauce for dipping.

5 Serving Suggestions

• • Pair with ketchup, mayonnaise, or garlic aioli for variety.
  • Serve alongside a fresh green salad for a balanced meal.
  • Add to a charcuterie board with vegetables and pickles.

• Use as a side dish with grilled chicken or steak.
• Top with more cheese sauce and sprinkle with chives for a gourmet twist.