Potato Croquettes

Cheesy mashed potato balls rolled in breadcrumbs and baked until crisp and golden on the outside.


  • No potatoes? Try with sweet potato instead.
  • Vegan? Use vegan parmesan.
  • No paprika? Swap for cayenne pepper.

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes

Servings: 2


For the potato mixture:

800 g Potatoes

5 tbsp Parmesan / vegan parmesan

1 tsp Ground nutmeg 

Salt & pepper

For the breadcrumbs:

60 g Panko breadcrumbs

1 tsp Paprika

3 tbsp Vegetable oil


  1. Cut the potatoes into quarters and preheat the oven to 200 C/180 fan/gas mark 6. 
  2. Put the potatoes in a saucepan, cover with water and cook for 15 minutes, or until tender.
  3. Use a fork to mash the potatoes and mix in the grated parmesan and nutmeg. Season to taste with salt and pepper. 
  4. Scoop up about 1 tbsp of the potato mixture and shape into a cylinder. If the mixture is too sticky, wet your finger with water to help shape into croquettes.
  5. In a bowl, combine the breadcrumbs and paprika and roll the potato croquettes in the mixture to coat. Lay them on a lined baking tray, then lightly brush each one with oil.
  6. Bake for 20 minutes, then turn the croquettes over and bake for another 20 minutes, until golden and crisp. 
  7. Serve and dip into your favourite dip!
  8. Enjoy!
potato croquettes in oddbox plate

How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. Defrost and reheat in the hot oven until warm and crispy. 


The potato croquettes are great as a side or canapes. They're also great with curry, stew or salad recipes. 

Oddbox Fruit and Vegetable box