If you are looking for the ideal party starter, evening snack, or crowd-pleasing side dish, these crispy potato croquettes are a hit every single time. They feature a golden, crunchy breadcrumb crust on the outside and a smooth, rich, cheesy mashed potato filling on the inside.
Using mature cheddar adds a deep, savory sharpness that balances the soft potato core. Best of all, they are incredibly versatile. You can fry them for that traditional, extra-crispy finish or bake them in the oven for a lighter option.
Prep & Cooking Info
-
Prep time: 25 minutes
-
Chilling time: 45 minutes
-
Cook time: 15–20 minutes (Baking) or 10–12 minutes total (Frying)
-
Yield: 16 croquettes
Key Egg Substitutes Used
-
In the Potato Mixture: 1.5 tablespoons cornflour (cornstarch) to absorb residual moisture and bind the potato dough together without altering the flavour.
-
For the Coating: A quick slurry of all-purpose flour (maida), cornflour, and water acts as the perfect sticky base to make the breadcrumbs adhere securely.
Ingredients
For the Potato Mash
-
750g floury potatoes, peeled and cubed
-
125g vegetarian mature cheddar (ensure microbial/veg rennet is used), finely grated
-
1.5 tbsp cornflour (cornstarch)
-
Salt and freshly ground black pepper, to taste
-
Optional: 1/2 tsp garlic powder or finely chopped herbs for extra flavor
For the Coating & Breadcrumbs
-
3 tbsp all-purpose flour (maida)
-
2 tbsp cornflour
-
6–7 tbsp water (to form a thin, dippable slurry)
-
70g dried breadcrumbs or Panko breadcrumbs
For Cooking & Serving
-
750ml vegetable or sunflower oil
-
Dipping sauce: Tomato ketchup, mint chutney, or eggless garlic mayo
Step-by-Step Instructions
1. Boil and Drain the Potatoes: Crucial: Remove all moisture before mashing.
-
Add the potato cubes to a large pot, cover with cold water, and bring to a boil.
-
Lower the heat and simmer for 15 minutes until completely tender.
-
Drain thoroughly in a colander. Leave the potatoes to air-dry for 5 minutes so steam escapes; this prevents soggy dough.
2. Mash and bind with cornflour:
-
Transfer the warm potatoes back into the dry pan.
-
Add the grated cheese, 1.5 tbsp cornflour, salt, black pepper, and optional garlic powder.
-
Mash using a potato masher until completely smooth. Taste and adjust seasoning.
-
Let the mixture cool down completely so it becomes easy to shape.
3. Shape into Logs:
-
Lightly moisten your palms with water.
-
Divide the mash into 16 equal portions and roll each into a smooth log or cylinder shape.
4. Set Up Coating Station and Coat:
-
In one shallow bowl, whisk 3 tbsp flour, 2 tbsp cornflour, and 6–7 tbsp water together until you get a smooth, pourable slurry (similar to thin pancake batter).
-
Place the breadcrumbs in a second bowl.
-
Dip each potato log into the slurry using one hand, let excess drip off, then roll thoroughly in breadcrumbs using your other hand.
5. Chill to Firm Up: Do not skip this step.
Place the breaded croquettes on a baking paper-lined tray and chill in the fridge for 45 to 60 minutes. This prevents them from breaking apart during frying or baking.
6. Cook to Golden Perfection: Choose Baking or Deep-Frying.
-
Option A: Deep-Frying (Crispiest)
Heat the oil in a deep pan to 190°C–200°C (a bread cube should turn brown in 30 seconds). Fry in batches of 3–4 for 3 minutes until golden. Drain on paper towels. -
Option B: Baking
Preheat oven to 190°C / 170°C fan. Lightly spray or brush the croquettes with oil and bake for 20–22 minutes until crisp and golden brown.
Serving Suggestions
Serve your croquettes piping hot while the cheese inside is molten and melted! Sprinkle with a tiny pinch of sea salt right after cooking, and serve alongside your favorite dipping sauces like spicy mayo, garlic aioli, or classic tomato chutney work brilliantly.
Chef's Tips for Success
-
Keep them dry: Letting the steam evaporate after boiling the potatoes prevents the mixture from becoming too loose or soggy.
-
Do not skip the chilling step: Chilling the shaped croquettes for 1 hour is essential to keep them from breaking apart when fried or baked.
