02 Nov Save a spud: Leftover mashed potato croquettes
“When I have leftover mash from the night before, I love making these crispy and creamy croquettes for my family and friends. These fried leftover bundles are better than the meal the night before!” – Lizia (OLIO volunteer)
Serves: Makes 15 croquettes / Time: 20 mins
1kg leftover mashed potatoes
2 egg yolks plus 2 whole eggs
60g strong hard cheese, such as cheddar, emmental or gruyere
2 tablespoons fresh chives, chopped
Salt and freshly ground black pepper
1 litre of vegetable oil (for frying)
- In a large bowl, mix the leftover mash potatoes, egg yolks, cheese, fresh chives and flour. Roll into walnut-sized balls and chill until cold and firm (for at least 2 hours).
- Take the croquettes out of the fridge. Beat eggs in a bowl and place breadcrumbs in another bowl. Roll the croquettes in flour, patting off any excess, then coat in the egg before dipping in the breadcrumbs.
- Pour oil into a large, heavy frying pan until it’s about 1cm deep. Bring to a medium-high temperature. Deep-fry the croquettes, flipping them over to cook on both sides, until they are golden brown.
- Serve hot with Hellmann’s Smokey BBQ sauce or Red and Green Tomato Ketchup.