Croquettes, or breaded dumplings, are a simple, family friendly way to repurpose a range of leftovers using ingredients that you likely already have.
2 cups leftover mashed potatoes - you can adjust the recipe based on how much you have and want to use
1 tbsp flour
2 egg yolks
1/2 cup grated cheese
1/2 cup (roughly) chopped up leftovers (about 1/2 inch) for filling, such as roasted vegetables and/or cooked meat or other proteins
2 eggs for dredging
1 cup bread crumbs
1/2 tsp salt & pepper to taste
Oil for frying, or air frying - baking in the oven is also an option!
- Place mashed potatoes, flour, egg yolks, and cheese in a bowl and mix until the texture is somewhat consistent.
- Add roughly 1/2 cup of filling (chopped up ham and peas in photo below) and combine until all ingredients are thouroughly incorporated.
- Prepare your breading station by beating 2 eggs in a shallow bowl, and mixing bread crumbs with salt and pepper in a large plate or another shallow bowl (add herbs and spices to the bread crumbs if you like).
- Take 1-2 tablespoons of the potato mixture and using your hands, form into balls, flat discs, or ovals (pictured). Dust your hands with a little flour if you find them sticking.
- Dredge each formed croquette into the beaten eggs until fully coated, then gently roll them in the bread crumbs.
- Set finished croquettes aisde on a plate or baking tray.
- Croquettes can be fried in a pan, an air fryer, or baked in the oven at 375F until golden brown.
*Note that you can also seal the croquettes in a container or bag and freeze them for later use.