| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 8 (2-inch) croquettes |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 8 (2-inch) croquettes |
Ingredients
- 1 cup leftover potatoes from Parsnip-Potato Mash recipe or plain mashed potatoes
- 1/4 cup all-purpose flour, plus more as needed
- 1/2 cup finely shredded Gruyere cheese, about 1-ounce
- 1/2 cup very finely diced cooked ham or country ham, about 2 ounces
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil, for frying
Instructions
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook’s Note: This recipe doubles easily if you have enough leftover potatoes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 126 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 341 mg |
| Serving Size | 1 of 8 servings |
| Calories | 126 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 341 mg |
Reviews
Hey can these be done in an air fryer?
Yummmmm!
I made both Claire’s version only I used Tasso ham and added a little green onion. I also made a vegetarian version using rehydrated porcini mushrooms, caramelized shallots, and truffle pecorino cheese and man were they amazing! My family loved them soooo much they are now asked for all the time! Great idea and so versatile. They have even become a game day appetizer in my house!
ok so im special, i had a little left over latkse mix like a tablespoon from breakfast. i added that to mashed potatoes made with cream cheese like 2 cups, then i added 1 cup of candied sweet potatoes, 1 tablesspoon of chopped jalapeno no seeds, 1 tablesspoon chopped red onion. 1 1/2 cup of chopped black forest ham, and 2/3 cup parmigiana cheese. i cooked it veggie oil and butter. and heated up the left over string beans… I gotta say, it was really great
I didn’t think it was all that tasty, it gave me a stomach ache.
It was crispy on both sides but all the potato & cheese gushed out the sides. I was really upset since I could have re-heated the left over mashed and been very happy.
It was crispy on both sides but all the potato & cheese gushed out the sides. I was really upset since I could have re-heated the left over mashed and been very happy.
Thanks, my Mom use to do this with leftover mashed potatoes. She just added an egg to the mixture.
Over all they tasted really good but were a weird consistency. They were too think and kinda stuck in your mouth. If you played with the recipe a little I’m sure you could fix this problem and then they would be delicious!
This recipe is soooooooooooo delicious. Easy to make. The family couldn’t stop eating. This is a winner.! THANK YOU CLAIRE.
Sorry, I guess I need to clean my glasses (lol, when I was commenting on the sliced ham. I didn’t see the “finely diced” description to the sliced ham. Thanks, Claire. I’m looking forward to making this recipe.
I always have left over mashed potatoes at my house. I made this last night and my husband raved over them. There are so many variations that a person could do with this recipe. I’ve started watching your show more often. your recipes are improving. You go girl!