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–+ servings
Mashed potato croquettes on a white plate with mustard
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5 from 1 rating

Leftover Mashed Potato Croquettes

Whether you just love crispy poppable bites or have leftover mashed potatoes, these mashed potato croquettes are the perfect, easy appetizer. With just seven simple ingredients, you can make these quick bites either fried in oil or in the air fryer.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizers, Side Dishes, Snacks
Cuisine: Vegetarian
Diet: Halal, Low Lactose, Vegan, Vegetarian
Keyword: easy potato croquettes, fried potato croquettes, potato croquettes, spinach potato croquettes
Diet: Vegetarian
Occasion: 4th of July, Christmas, Game Day, Halloween, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 12 croquettes
Author: Sarah Bond

Ingredients

  • 2 cups fresh spinach 70 g
  • 2 cups mashed potatoes 450 g
  • ½ cup grated parmesan cheese 80 g
  • ½ cup flour + 1 Tbsp 70 g, can sub gluten-free
  • 3 large eggs divided
  • 1 cup panko breadcrumbs 110 g, I love using Italian-style panko here, can sub gluten-free
  • 4 cups vegetable oil 950 mL

Instructions

  • Spinach: Heat a dash of oil in a large saute pan over medium heat. Add spinach and cook, stirring often, until spinach has reduced in size, about 3 minutes. Remove from pan and roughly chop spinach.
  • Stir: In a large mixing bowl, combine spinach, mashed potatoes, parmesan, 1 tablespoon of flour, and 2 of the egg yolks (reserve egg whites for next step).
    A glass bowl contains the ingredients for mashed potato croquettes: mashed potatoes, two egg yolks, shredded cheese, chopped spinach, and flour, all neatly separated.
  • Prep Station: Prepare a work station by whisking the 2 remaining egg whites and 1 remaining whole egg in a bowl, placing ½ cup of flour in a separate bowl, placing breadcrumbs in a separate bowl, and placing a clean plate at the end.
  • Oil: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring oil level will be high enough to completely cover the croquettes.
  • Roll: Working in batches using a fork or tongs, dip each ball into the flour, then the egg, let excess drip off, then roll in breadcrumbs. Set on a plate until ready to fry.
    Roll: Working in batches using a fork or tongs, dip each ball into the flour, then the egg, let excess drip off, then roll in breadcrumbs. Set on a plate until ready to fry.
  • Fry: Working in batches, transfer croquettes to the hot oil using metal tongs, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished croquettes to a wire rack. Serve immediately.
    Fry: Working in batches, transfer croquettes to the hot oil using metal tongs, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished croquettes to a wire rack. Serve immediately.

Video

Notes

Storage: Leftovers can be kept in the fridge for up to 3 days in an air-tight container. I recommend popping them in the air fryer, oven, or toaster oven to re-crisp them before enjoying them again.
How to make mashed potatoes? You can peel, cut, and boil the potatoes and then mash, bake, and then mash them, or microwave them with the skin on (with holes poked in the potatoes), then mash.

Nutrition

Serving: 1croquette | Calories: 140kcal | Carbohydrates: 12.3g | Protein: 5.6g | Fat: 7.9g | Saturated Fat: 2.5g | Cholesterol: 52mg | Sodium: 190mg | Potassium: 169mg | Fiber: 0.4g | Sugar: 0.2g | Calcium: 83mg | Iron: 1mg
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