Easy Sweet Bread Potato Croquettes
Simple Homemade Potato Croquettes Using Bread Slices
These croquettes are wonderfully chewy on the outside and moistly tender on the inside. They absorb less oil than bakery versions, making them delightfully light, savory, and delicious. Perfect for a quick snack or a light meal!
Ingredients
- 150g mashed potato (boiled and mashed)
- 1 Tbsp finely chopped green bell pepper
- 1 Tbsp finely chopped red bell pepper
- 1 Tbsp finely chopped onion
- 1 slice cheddar cheese (finely chopped)
- 2 Tbsp minced ham
- 2 Tbsp mayonnaise
- 2 Tbsp plain yogurt
- 1 tsp mustard (optional)
- 3-4 slices of bread
Cooking Instructions
Step 1
First, prepare 150g of mashed potato, which has been boiled and mashed. You can add various ingredients to this base to enhance the flavor, such as canned corn kernels, chopped bell peppers, chopped onions, minced ham, chicken, or even beef. For this recipe, I’ve used 150g of mashed potato mixed with 1 tablespoon each of finely chopped green and red bell peppers, and 1 tablespoon of lightly sautéed chopped onion. I also added 1 finely chopped slice of cheddar cheese and 2 tablespoons of minced ham.
Step 2
In a separate bowl, mix 2 tablespoons of mayonnaise and 2 tablespoons of plain yogurt. Gradually add this mixture to the potato mixture, stirring until you achieve a moist, cohesive dough. If you prefer a more robust flavor with a lingering aftertaste, feel free to add 1-2 teaspoons of mustard. The subtle kick from the mustard will elevate the overall taste of the croquettes.
Step 3
Now, let’s prepare the bread slices that will form the outer layer of the croquettes. Trim the crusts from the bread slices. Lightly dampen the bread slices with a little water; be careful not to oversaturate them, as this can make the dough too wet.
Step 4
Place the slightly moistened bread slice between two sheets of plastic wrap. Using a rolling pin, gently flatten the bread until it’s thin and pliable. It’s important not to press too hard, as this can cause the bread to tear or become ragged. Roll it out smoothly to an even thickness.
Step 5
Place about 3 tablespoons of the potato filling onto the flattened bread slice. Then, lightly moisten the edges of the bread with a little more water and carefully fold the bread over the filling, shaping it into your desired croquette form, such as a log or a ball.
Step 6
Once shaped, let the croquettes rest for about 5 minutes. This brief resting period helps the shape to set and become more stable, which will prevent them from falling apart during frying.
Step 7
Now it’s time to fry the croquettes. Heat a generous amount of cooking oil in a pot to around 170-180°C (338-356°F). For frying, it’s best to use oils with a high smoke point, such as canola oil, grapeseed oil, or rapeseed oil. Carefully place the croquettes into the hot oil and fry until they are golden brown and crispy.
Step 8
It’s best not to make too many croquettes at once. Prepare just enough for your family to enjoy. Making a large batch can feel like a chore. The goal is to create a dish that leaves everyone wanting just one more – a delicious desire that makes them look forward to making it again!
Step 9
Your delicious croquettes are now ready! They boast a delightfully crispy and chewy exterior with a tender, moist filling. Enjoy them while they’re warm for the best flavor and texture!
