So Here’s the Story with These Croquettes…
You know that dish you make ‘just to use up the leftovers’, but it ends up being what everyone requests for their birthday (or when they’ve had a naff day at work)? That’s exactly how these ham and cheese potato croquettes started in my kitchen. I think I first threw them together after a holiday ham overload one December, mashing up leftover spuds with whatever cheese was in the fridge. The first batch was lumpy and the kitchen looked like I’d fought off potato bandits, but everyone wolfed them down like it was their last meal. Now, they’re the one comfort food that gets requested by name—often with way too much excitement for a potato dish, frankly!
Why I Keep Coming Back to This Recipe
I make these ham and cheese potato croquettes whenever the fridge is looking a bit drab (or when I need my faith in carbs restored, let’s be honest). My family goes a bit mad for the crispy outsides and the cheesy, hammy filling—especially if I’m a little heavy-handed with the cheese. If I’m really in a rush, I’ll use leftover mash (don’t tell my mum, she swears it’s cheating). Also, if you’ve ever dealt with gluey mashed potatoes, you’ll totally get how many epic fails it took for me to finally get croquettes that don’t taste like rubbery spuds.
Here’s What Goes Into Them (and Some Sneaky Swaps)
- About 2 cups mashed potatoes (leftover or fresh, honestly? I use whatever is hanging around—I once even used some with bits of leek in and it was brilliant)
- 1 cup diced cooked ham (the supermarket stuff is grand, but I’ll use any ham scrap I can nab in time)
- 1 cup grated cheese (Cheddar, Emmental, or, some days, whatever cheeky cheese block is at the back of the fridge)
- 2 green onions, sliced (optional, but I’m partial—though red onion works if you want more zing)
- 1 egg
- A handful of breadcrumbs (store-bought or homemade—nobody’s judging)
- About half a cup plain/all-purpose flour
- Another egg (for coating—sometimes I skip this if I’m being lazy… but they’re crispier with it)
- Another handful of breadcrumbs for coating (panko is lush, but you do you)
- Salt and pepper to taste (my gran always said, ‘You can add, but never take away’)
- A splash of milk if the mixture is too dense
How To Chuck It All Together (Step By Step, Sort Of)
- If you’re using leftover mash, give it a quick taste (sometimes mine is a bit bland, so I’ll add more salt or a pinch of garlic powder). In a big bowl, mix together your mashed potatoes, diced ham, grated cheese, green onions, egg, and a half-handful of breadcrumbs. This is where I usually sneak a taste (quality control!)
- If it’s looking too gloopy, add a spoon or two of flour; if it’s bone-dry, try a splash of milk. Don’t panic if it feels funny, it always comes together—I promise.
- Form the mixture into little logs or balls (about the size of a stubby sausage, or like an apricot, but, you know, potato). If the mixture’s sticking to your hands, run them under cold water.
- Set up your breading station—flour in one plate, beaten egg in another, breadcrumbs in a third. Take each croquette, roll it in flour, then egg, then breadcrumbs. As my cousin once said, ‘Just like putting on three coats for winter.’
- Pop the breaded croquettes on a tray to rest for 10 minutes. Actually, you can skip this if you’re in a rush, but letting them chill helps them keep their shape.
- Heat up enough oil in a frying pan (about an inch deep—enough for a little sizzle, not a full bath) over medium heat.
- Carefully fry croquettes in batches, turning occasionally, until they’re golden brown on all sides (usually about 3-4 minutes per batch). Don’t overcrowd the pan—it’s not a party.
- Drain on paper towel, but honestly, I eat at least two straight out of the pan every time. Shame? None.
Notes (The Good, The Bad, The Surprisingly Useful)
- If you mash your potatoes when they’re too warm, the mix gets weirdly sticky. Actually, I find it works better if you let them cool a bit first.
- Sometimes I add chopped chives for a bit of oomph, but one time I tried rosemary and it was, erm, not my brightest idea—tasted like Christmas trees. Your call!
- If you use freshly grated cheese, the croquettes are gooier in the best way; bagged cheese is fine, though—no one’s perfect.
Croquette Experiments You Should (Or Shouldn’t) Try
- Swapping ham for cooked chicken works a treat—makes it feel like a whole new dish.
- Once, on a dare, I made these with blue cheese. Bold, but, well, it divided the family.
- Oh, and I tried baking them once instead of frying? They came out pale and a bit sad. Maybe the air fryer would save them, but I’ll stick to good old shallow frying for now.
What If You Don’t Have All the Gadgets?
It’s grand if you don’t have a deep fryer—a regular frying pan does the trick. Also, for mashing potatoes, I used a fork for years before I realized a proper masher was faster. No food processor needed. Sometimes the old-fashioned way makes it taste better, or at least that’s what I tell myself.
Storing Your Croquettes (Spoiler: We Rarely Have Leftovers!)
Tuck leftover croquettes in an airtight box in the fridge—they’ll keep for up to 3 days. You can reheat them in the oven to get them crispy again. Or eat them cold, straight from the fridge like my partner does at 2am (don’t judge). But honestly, in my house it never lasts more than a day!
How We Serve Ham and Cheese Potato Croquettes
I love them with a bit of spicy ketchup or garlicky mayo on the side. Sometimes I’ll scatter chopped parsley for a fancy touch (that nobody really notices except me). These make brilliant party food, but we’ve had them as dinner with a green salad, too. Not that the kids touch the salad. Oh, and in our house, someone always tries to sneak one onto their plate before the rest are ready.
The Pro Tips I Learned the (Almost) Hard Way
- Don’t rush the breading step. I once tried skipping the flour, and everything slumped apart like a sad sandcastle.
- Let‘em rest before frying. I used to be impatient and fry straight away, but the shape holds up better with a chill.
- If your oil isn’t hot enough, the croquettes just soak it up and taste weirdly greasy, so give it a minute to heat (a pinch of breadcrumb should sizzle).
Real Questions People Have Asked Me (and Real Answers!)
- Can I freeze these croquettes? Yep! Freeze after breading but before frying. Pop ’em on a tray, freeze till firm, then chuck in a bag. Fry straight from frozen, just add a minute or two.
- Do I really need the egg for coating? You can skip it, but honestly, they’re so much crispier with the egg. Once I tried milk instead, and it worked (ish) but was messier.
- Help! My mix is too runny! Add a spoon or two of flour or some extra breadcrumbs; it’ll come together, promise.
- What cheese is best? Oh, mate, use what you love! Cheddar is classic; Emmental is lovely; one time I even used Red Leicester because that’s all I had—wasn’t half bad.
There you have it! My not-quite-perfect, occasionally chaotic but always tasty guide to ham and cheese potato croquettes. If you try your own twist—good, bad or hilarious mishap—I want to hear about it. Preferably over a cup of tea and a plate of croquettes. Enjoy!
Ingredients
- 2 cups mashed potatoes, cooled
- 3/4 cup diced cooked ham
- 3/4 cup shredded cheddar cheese
- 2 green onions, finely sliced
- 1 large egg
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
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1In a large bowl, combine the mashed potatoes, diced ham, shredded cheddar cheese, green onions, salt, and pepper. Mix well until fully combined.
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2Shape the mixture into small cylinders or balls, about 2 tablespoons per croquette. Place them on a lined tray.
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3Set up three bowls: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each croquette first in flour, then dip in egg, and finally coat with breadcrumbs.
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4Heat vegetable oil in a deep skillet over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side.
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5Drain the croquettes on paper towels and serve hot, garnished with extra green onions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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