Potato Croquettes
Turn leftover potatoes into something irresistible with these crispy Potato Croquettes. Whether air‑fried or oven‑baked, they come out light, golden and perfectly crunchy — ideal for parties, picnics, lunchboxes or as a quick mid‑week side dish.
We boost the flavour by mixing in finely chopped onion, Gruyère cheese and fresh parsley, but this recipe is endlessly adaptable. Try swapping in your favourite herbs, cheddar, mozzarella or even a hint of garlic for your own delicious croquette variation.
These easy homemade potato croquettes are a brilliant way to reduce food waste while creating a crowd‑pleasing snack everyone will love.
Method
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1
In a large bowl combine the mashed potatoes, onion, parsley, gruyere, egg and black pepper. Mix thoroughly and roll into balls. Place the breadcrumbs in a bowl, add 3 tbsp Mellow Yellow Oil and mix thoroughly to ensure that all the breadcrumbs are coated.
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2
Roll each potato ball in the breadcrumb mixture to evenly cover. Preheat and then Air fry in 2 batches for around 20 minutes at 180°C until golden and crispy, or oven bake at 200°C for 30 minutes.
Ingredients
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500g cooked potato (mashed)
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1 small finely chopped onion
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Handful chopped fresh parsley
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75g finely grated gruyere cheese
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1 egg
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Salt & black pepper
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70g panko breadcrumbs (or home made dried breadcrumbs)
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3 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
