Ingredients
Scale
- 2 cups leftover mashed potatoes (preferably cooled)
- 1 cup cooked chicken or ham, finely chopped (optional)
- 1/2 cup grated cheddar cheese
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon finely chopped fresh thyme leaves
- 1 large egg, beaten
- 1 cup all-purpose flour, for coating
- 1 1/2 cups breadcrumbs (panko breadcrumbs work wonderfully for extra crunch)
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
- Berry jam (such as blackberry or raspberry), for serving
Substitution suggestions: For a vegetarian version, simply omit the chicken or ham and add sautéed mushrooms or roasted vegetables instead. If you’re dairy-free, swap the cheddar for a vegan cheese or nutritional yeast for a cheesy flavour.
Instructions
- Begin by placing your mashed potatoes in a large bowl. If they’re freshly made and still warm, let them cool completely; this helps them bind better.
- Add the finely chopped chicken or ham, grated cheddar, and all the fresh herbs—parsley, chives, and thyme. Season generously with salt and pepper. I like to think of this step as folding in little bursts of flavour, much like my mum taught me to fold batter gently for her crumbles.
- Mix everything thoroughly until the ingredients are well combined. Then, using your hands, shape the mixture into small oval or round croquettes—about the size of a golf ball, or slightly larger. This part always reminds me of childhood: rolling dough for scones, feeling that satisfying resistance and softness all at once.
- Prepare your coating stations: one shallow bowl with the flour, another with the beaten egg, and a third with the breadcrumbs. For that perfect crunch, I swear by panko breadcrumbs, but traditional ones work just as well.
- Coat each croquette first in flour, shaking off any excess, then dip into the beaten egg, and finally roll them in breadcrumbs until well covered. Place the coated croquettes on a tray and pop them in the fridge for at least 20 minutes. This little rest helps them hold their shape during frying.
- Heat vegetable oil in a deep frying pan or skillet over medium heat—about 350°F (175°C) if you have a thermometer. You want enough oil to cover the croquettes halfway. When the oil is hot enough, gently lower the croquettes in batches, frying them for about 3-4 minutes on each side or until golden and crisp.
- Use a slotted spoon to remove the croquettes and drain them on a plate lined with kitchen paper. This step is crucial to keep them crispy and not greasy.
- Serve immediately with a generous dollop of berry jam and a sprinkle of fresh herbs. The combination is truly something to savour, one that always brings a smile to my face and a warmth to the heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
