Pot Roast Mashed Potato Croquettes
Pot Roast Mashed Potato Croquettes
Ingredients
For the Croquettes
- 2 cups leftover mashed potatoes, chilled
- 1 1/2 cups leftover pot roast, shredded or finely diced
- 1/2 cup cheddar cheese, shredded
- 2 scallions, thinly sliced
- 1 egg, large
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the chilled mashed potatoes, shredded pot roast, shredded cheddar cheese, sliced scallions, 1 large egg, 1/4 cup all-purpose flour, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 2
Using your hands, form the mixture into approximately 12-16 croquettes, each about 1 1/2 to 2 inches long and 1 inch thick. Place them on a baking sheet lined with parchment paper.
⏱️ 10 min
- 3
Place the baking sheet with the formed croquettes into the refrigerator and chill for at least 30 minutes. This helps them firm up and prevents them from falling apart during frying.
⏱️ 30 min
- 4
Set up a breading station: Place 1/2 cup all-purpose flour in a shallow dish, the 2 beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min
- 5
Working one at a time, dredge each chilled croquette in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated, and finally roll it in the panko breadcrumbs, pressing gently to adhere the crumbs.
⏱️ 8 min
- 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully place 3-4 croquettes into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 4 min•🌡️ 350
- 8
Remove the fried croquettes with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining croquettes, ensuring the oil returns to 350°F (175°C) before adding the next batch.
⏱️ 6 min•🌡️ 350
- 9
Serve the pot roast mashed potato croquettes immediately with your favorite dipping sauce, such as gravy, sour cream, or ketchup.
Kitchen Tools
Nutrition Facts (per serving)
Pot Roast Mashed Potato Croquettes
For the Croquettes
- 2 cups leftover mashed potatoes, chilled
- 1 1/2 cups leftover pot roast, shredded or finely diced
- 1/2 cup cheddar cheese, shredded
- 2 scallions, thinly sliced
- 1 egg, large
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the chilled mashed potatoes, shredded pot roast, shredded cheddar cheese, sliced scallions, 1 large egg, 1/4 cup all-purpose flour, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 2
Using your hands, form the mixture into approximately 12-16 croquettes, each about 1 1/2 to 2 inches long and 1 inch thick. Place them on a baking sheet lined with parchment paper.
⏱️ 10 min - 3
Place the baking sheet with the formed croquettes into the refrigerator and chill for at least 30 minutes. This helps them firm up and prevents them from falling apart during frying.
⏱️ 30 min - 4
Set up a breading station: Place 1/2 cup all-purpose flour in a shallow dish, the 2 beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min - 5
Working one at a time, dredge each chilled croquette in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated, and finally roll it in the panko breadcrumbs, pressing gently to adhere the crumbs.
⏱️ 8 min - 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully place 3-4 croquettes into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 4 min•🌡️ 350 - 8
Remove the fried croquettes with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining croquettes, ensuring the oil returns to 350°F (175°C) before adding the next batch.
⏱️ 6 min•🌡️ 350 - 9
Serve the pot roast mashed potato croquettes immediately with your favorite dipping sauce, such as gravy, sour cream, or ketchup.