Golden and crisp on the outside, with a soft, flavorful center, these potato croquettes are a delightful balance of texture and taste. They’re perfect for everything from casual weeknight dinners to fuss-free party platters—comfort food that’s both elegant and crowd-pleasing.
Ingredients Breakdown
Starting with whole, unpeeled potatoes is key to preserving their natural flavor and minimizing moisture absorption during boiling. Boiling them in their skins also keeps the interior fluffy and perfect for mashing. Once cooked and peeled, they form a starchy, creamy base ideal for shaping.
The beef filling takes things up a notch. Sautéed with aromatic onion, carrot, and celery, the ground meat is seasoned with a subtle blend of cumin and coriander to create a rich and earthy flavor. The vegetables add sweetness and softness, while the spices bring depth without overpowering the potato.
Adding milk and Parmesan to the mash transforms it into something luxurious. The milk ensures a soft, smooth consistency, while Parmesan contributes a savory, nutty note that complements both the potato and the meat filling. A hint of nutmeg rounds out the flavors with gentle warmth.
The final texture owes everything to the breadcrumb coating and olive oil drizzle. Breadcrumbs create that essential crispy shell, while the oil promotes even browning in the oven. Together, they provide the croquette’s signature golden crust—crispy but not greasy.
Step-by-Step Preparation Guide
Begin by boiling the unpeeled potatoes in cold, lightly salted water. Once tender, peel and mash them thoroughly to avoid any lumps. The smoother the mash, the easier it will be to shape later on. Warm it gently with milk, Parmesan, nutmeg, salt, and pepper, stirring just long enough to blend everything into a cohesive mash.
While the mash cools, prepare the beef filling. Start with finely chopped aromatics—onion, carrot, and celery—softened slowly in olive oil. Once fragrant, raise the heat and brown the ground beef. Add cumin and coriander toward the end, seasoning with salt and pepper to taste. Let the mixture cool to room temperature so it doesn’t break down the potato when assembled.
To shape, moisten your hands lightly to prevent sticking. Scoop out a portion of the mash, flatten it into your palm, and spoon in some filling. Gently fold the potato over the meat, sealing the edges and forming a thick disc. Repeat the process until all the mixture is used up.
Gently press each croquette into breadcrumbs, coating evenly on all sides. Arrange them on a parchment-lined baking sheet and drizzle with olive oil to promote browning.
Bake in a preheated oven until golden and slightly crisp—about 20 minutes—flipping halfway through to ensure even cooking. Let them rest briefly before serving so they set and hold their shape.
Recipe Tips & Frequently Asked Questions
Moistening your hands for easy shaping
Lightly damp hands make it easier to mold the soft potato without it sticking.
Flatten, not roll: shaping for even baking and a golden crust
Shaping them into discs helps with even heat distribution and prevents overcooking the exterior.
Don’t skip the resting time before serving—let the structure set
Letting them cool slightly after baking helps them firm up for cleaner bites.
Optional: chill before baking for better shape retention
If time allows, chilling the assembled croquettes in the fridge for 30 minutes will help them hold their shape better in the oven.
Can I make these ahead of time?
Yes, you can assemble them and refrigerate for up to 24 hours before baking. You can also freeze them before or after baking.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes for best texture.
Can I fry instead of bake the croquettes?
Absolutely. Shallow fry in neutral oil over medium heat until golden on both sides, then drain on paper towels.
Can I make this vegetarian with a different filling?
Yes—use sautéed mushrooms, lentils, or even mashed chickpeas as a hearty plant-based alternative.
What to Serve With This Recipe
Balance the richness of these croquettes with a crisp green salad dressed in a zesty lemon vinaigrette. The acidity complements the creamy interior and rich meat filling.
Dipping sauces are always welcome: garlic aioli brings creamy depth, spicy ketchup adds heat, and herbed yogurt lends freshness. For a casual platter, offer all three.
To make a complete meal, pair with grilled vegetables or oven-roasted cherry tomatoes. Their natural sweetness and charred edges make a perfect match for the savory croquettes.
Creative Variations
Swap out the ground beef for shredded chicken, turkey, or even sautéed lentils to suit your taste or dietary needs. You’ll still get all the same savory depth with a fresh twist.
Add a small cube of cheese inside each croquette before shaping. As they bake, the cheese melts into the center, creating a gooey, surprise bite.
Try using sweet potatoes or mixing in roasted pumpkin with the mashed potatoes. These seasonal touches add a hint of sweetness and pair beautifully with the spiced filling.
These potato croquettes are the kind of dish that brings everyone to the table. Crisp on the outside, tender in the middle, and brimming with hearty flavor, they’re as comforting as they are versatile. Whether you’re baking for a cozy dinner or prepping a crowd-pleasing party snack, this recipe delivers every time.
Ingredients
600 g Potatoes
280 g Ground beef
100 g Breadcrumbs
20 g Grated Parmesan cheese
1 small Onion
1 Carrot
1 stalk Celery
100 ml Milk
2 tablespoons Extra virgin olive oil (for browning)
1 tablespoon Extra virgin olive oil (for dressing)
1 level teaspoon Ground coriander seeds
1 pinch Cumin
1 pinch Nutmeg
Salt, to taste
Black Pepper, to taste
Instructions
Begin by preparing the potatoes. Rinse them thoroughly and place them—unpeeled—into a large pot. Cover with cold water and bring to a boil. Once boiling, cook for approximately 20 minutes or until the potatoes are tender enough to be pierced with a toothpick. Drain them and allow to cool slightly before peeling.
Using a potato masher or a fork, mash the peeled potatoes until smooth. Transfer the mash to a saucepan, add in the milk, grated Parmesan cheese, a pinch of nutmeg, salt, and pepper. Stir everything together over low heat for 1–2 minutes, just enough to blend the flavors and thicken slightly. Set aside to cool completely.
Meanwhile, prepare the savory filling. Dice the onion, carrot, and celery into small pieces. Heat 2 tablespoons of extra virgin olive oil in a pan and add the chopped vegetables. Sauté over low heat for 4–5 minutes until softened and aromatic. Increase the heat and add the ground beef. Cook until the meat is nicely browned, about 6–7 minutes, stirring occasionally. Season with salt, pepper, cumin, and ground coriander seeds. Once fully cooked and fragrant, remove from heat and let it cool.
To assemble the croquettes, lightly moisten your hands to prevent sticking. Take a spoonful of the mashed potato mixture and flatten it into your palm, creating a shallow well in the center. Place a spoonful of the beef filling in the center, then fold the potato around the filling to seal. Shape into small, thick discs. Repeat until all the potato and filling is used.
Pour the breadcrumbs onto a tray and gently press each croquette into the crumbs, turning to coat all sides evenly. Place the prepared croquettes onto a baking tray lined with parchment paper. Drizzle lightly with the remaining olive oil.
Bake in a preheated oven at 180°C (350°F), using the static function, for approximately 20 minutes. Turn each croquette halfway through cooking with a flat spatula to maintain their shape and ensure even browning. Once they are golden and slightly crisp, remove them from the oven. Lightly season with salt, allow to rest for a few minutes, then serve warm.
Potato Croquette Recipe
Ingredients
- 600 g Potatoes
- 280 g Ground beef
- 100 g Breadcrumbs
- 20 g Grated Parmesan cheese
- 1 small Onion
- 1 Carrot
- 1 stalk Celery
- 100 ml Milk
- 2 tablespoons Extra virgin olive oil for browning
- 1 tablespoon Extra virgin olive oil for dressing
- 1 level teaspoon Ground coriander seeds
- 1 pinch Cumin
- 1 pinch Nutmeg
- Salt to taste
- Black Pepper to taste
Instructions
- Begin by preparing the potatoes. Rinse them thoroughly and place them—unpeeled—into a large pot. Cover with cold water and bring to a boil. Once boiling, cook for approximately 20 minutes or until the potatoes are tender enough to be pierced with a toothpick. Drain them and allow to cool slightly before peeling.
- Using a potato masher or a fork, mash the peeled potatoes until smooth. Transfer the mash to a saucepan, add in the milk, grated Parmesan cheese, a pinch of nutmeg, salt, and pepper. Stir everything together over low heat for 1–2 minutes, just enough to blend the flavors and thicken slightly. Set aside to cool completely.
- Meanwhile, prepare the savory filling. Dice the onion, carrot, and celery into small pieces. Heat 2 tablespoons of extra virgin olive oil in a pan and add the chopped vegetables. Sauté over low heat for 4–5 minutes until softened and aromatic. Increase the heat and add the ground beef. Cook until the meat is nicely browned, about 6–7 minutes, stirring occasionally. Season with salt, pepper, cumin, and ground coriander seeds. Once fully cooked and fragrant, remove from heat and let it cool.
- To assemble the croquettes, lightly moisten your hands to prevent sticking. Take a spoonful of the mashed potato mixture and flatten it into your palm, creating a shallow well in the center. Place a spoonful of the beef filling in the center, then fold the potato around the filling to seal. Shape into small, thick discs. Repeat until all the potato and filling is used.
- Pour the breadcrumbs onto a tray and gently press each croquette into the crumbs, turning to coat all sides evenly. Place the prepared croquettes onto a baking tray lined with parchment paper. Drizzle lightly with the remaining olive oil.
- Bake in a preheated oven at 180°C (350°F), using the static function, for approximately 20 minutes. Turn each croquette halfway through cooking with a flat spatula to maintain their shape and ensure even browning. Once they are golden and slightly crisp, remove them from the oven. Lightly season with salt, allow to rest for a few minutes, then serve warm.
