Cheesy Potato and Meat Croquettes
Cheesy Potato and Meat Croquettes
Ingredients
For the Croquettes
- 1 pound potatoes, russet or Yukon Gold, peeled and diced
- 1/2 pound ground beef, cooked and crumbled
- 1 cup cornstarch
- 5 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1/4 cup green onions, finely chopped
- 1 tablespoon water, as needed, optional
For Breading
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook until very tender, about 15 minutes. Drain thoroughly.
⏱️ 15 min
- 2
Transfer the drained potatoes to a large mixing bowl. Mash them thoroughly with a potato ricer or fork until completely smooth. Add the cooked ground beef, cornstarch, salt, black pepper, paprika, and green onions to the mashed potatoes. Mix well to combine.
⏱️ 10 min
- 3
Knead the mixture by hand until a cohesive dough forms. If the dough appears too dry or crumbly, add 1 tablespoon of water and knead until it comes together. The dough should be firm enough to shape.
⏱️ 5 min
- 4
Lightly oil your hands to prevent sticking. Take a portion of the potato-meat dough (about 2 tablespoons) and flatten it into a disc in your palm. Place one mozzarella cheese cube in the center. Carefully shape the dough around the cheese, forming a compact, oval-shaped croquette. Repeat with the remaining dough and cheese.
⏱️ 15 min
- 5
Set up a breading station: place the beaten eggs in one shallow bowl and the panko breadcrumbs in another. Dip each shaped croquette first into the beaten egg, ensuring it's fully coated, then transfer to the panko breadcrumbs. Roll and press gently to ensure an even and thick layer of breadcrumbs. Place breaded croquettes on a clean plate or baking sheet.
⏱️ 10 min
- 6
In a deep pot or Dutch oven, heat the vegetable oil over medium heat to 350°F. If you don't have a thermometer, test the oil by dropping a small piece of panko; it should sizzle immediately.
⏱️ 5 min•🌡️ 350
- 7
Carefully place a few croquettes into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon or spider to remove the fried croquettes and place them on a plate lined with paper towels to drain excess oil.
⏱️ 15 min
- 8
Serve the Cheesy Potato and Meat Croquettes hot, allowing the melted cheese to stretch as you break them open. Enjoy as a snack or appetizer.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Potato and Meat Croquettes
Ingredients
For the Croquettes
- 1 pound potatoes, russet or Yukon Gold, peeled and diced
- 1/2 pound ground beef, cooked and crumbled
- 1 cup cornstarch
- 5 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1/4 cup green onions, finely chopped
- 1 tablespoon water, as needed, optional
For Breading
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook until very tender, about 15 minutes. Drain thoroughly.
⏱️ 15 min - 2
Transfer the drained potatoes to a large mixing bowl. Mash them thoroughly with a potato ricer or fork until completely smooth. Add the cooked ground beef, cornstarch, salt, black pepper, paprika, and green onions to the mashed potatoes. Mix well to combine.
⏱️ 10 min - 3
Knead the mixture by hand until a cohesive dough forms. If the dough appears too dry or crumbly, add 1 tablespoon of water and knead until it comes together. The dough should be firm enough to shape.
⏱️ 5 min - 4
Lightly oil your hands to prevent sticking. Take a portion of the potato-meat dough (about 2 tablespoons) and flatten it into a disc in your palm. Place one mozzarella cheese cube in the center. Carefully shape the dough around the cheese, forming a compact, oval-shaped croquette. Repeat with the remaining dough and cheese.
⏱️ 15 min - 5
Set up a breading station: place the beaten eggs in one shallow bowl and the panko breadcrumbs in another. Dip each shaped croquette first into the beaten egg, ensuring it's fully coated, then transfer to the panko breadcrumbs. Roll and press gently to ensure an even and thick layer of breadcrumbs. Place breaded croquettes on a clean plate or baking sheet.
⏱️ 10 min - 6
In a deep pot or Dutch oven, heat the vegetable oil over medium heat to 350°F. If you don't have a thermometer, test the oil by dropping a small piece of panko; it should sizzle immediately.
⏱️ 5 min•🌡️ 350 - 7
Carefully place a few croquettes into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon or spider to remove the fried croquettes and place them on a plate lined with paper towels to drain excess oil.
⏱️ 15 min - 8
Serve the Cheesy Potato and Meat Croquettes hot, allowing the melted cheese to stretch as you break them open. Enjoy as a snack or appetizer.
⏱️ 2 min