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Potato and Havarti Croquettes

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
40 mins
Servings: 8 croquettes
Course: Side Dish , Appetizer
Cuisine: American

Ingredients

  • 4 tsp olive oil divided
  • 4 tsp butter divided
  • 1½ cups leftover mashed potatoes
  • ½ cup Havarti shredded
  • 2 tbsp fresh parsley chopped (more for garnish if desired)
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 egg
  • 1 cup of Italian seasoned panko crumbs more if needed

Instructions

    Cup of Yum
  1. Combine the leftover mashed potatoes, shredded Havarti, parsley, sea salt, freshly cracked pepper, to taste, and the egg together in a bowl. Mix until well combined.
  2. Pour the panko crumbs on a plate. Shape the potato mixture into golf ball-sized balls.
  3. Coat each side of the potatoes in the panko crumbs evenly, while gently flattening, then place them on a large plate. Place the plate into the refrigerator for 20-30 minutes.
  4. Heat half of the olive oil and half of the butter in a large skillet over medium heat. Carefully place each potato croquette into the hot skillet and cook, without disturbing, for 4-5 minutes or until golden brown.
  5. Carefully flip the croquette over and add the remaining butter and oil to the skillet. Continue cooking for another 3-4 minutes or until golden brown.
  6. Remove from the skillet and serve immediately. Enjoy.