Potato Croquettes

Before I get to the recipe, I wanted to quickly apologize for being MIA for so long -- I've been traveling in the US and just returned to Cairo a few days ago. Things have been crazy over here and the jet lag isn't really helping :)

Anyways, now that I'm back I have a long pipeline of recipes to share with you... I have been eating so many potatoes these days -- its ridiculous... Forgive me if you see a barrage of potato recipes on this site -- it's a phase which should hopefully subside soon (I hope).

Now, one of my favorite of these recipes has been these croquettes... I know this isn't the prettiest of pictures, but they taste WONDERFUL. They really do. I like eating 2 or 3 of these with a simple green salad for lunch... yummy :)


Yes, these taste super good, but I also found them a bit messy to make... (flour and eggs everywhere!) I regretted not wearing an apron, but it was fun :)

If you end up having too many croquettes, don't feel like you have to make them all at one go. If stored properly they freeze quite well. Just defrost them and cook them when you feel like it...

3 sebago potatoes
1/2 can corn
Salt and pepper (to season)
1/2 tsp ground coriander
1 vegetable stock cube

1 cup flour
1 cup bread crumbs
2 egg yolks

Vegetable oil, for frying the croquettes.

Boil the potatoes until they are cooked and soft. Drain and mash them thoroughly. Mix the potatoes with the corn, coriander, vegetable cube and season with salt and pepper. Refrigerate for half an hour.

Place the flour and breadcrumbs on a kitchen countertop in 2 separate piles. Break the egg yolks into a small bowl.

Now for the assembly process:
1) Pick up 1 to 2 tablespoons of the croquette mixture and shape it as seen in the above picture.
2) Carefully place the croquette in the flour pile and roll it to get the whole croquette covered in flour
3) Remove the croquette from flour and place it in the egg yolk bowl. Once again, you want the croquette to be completely covered in the yolk.
4) Next remove the croquette from the yolk and completely cover in bread crumbs (I told you this would be messy). Roll it around in the bread crumb pile to ensure its covered on all sides.

Repeat with all the mixture until you have as many yummy croquettes as you desire.

Heat the vegetable oil on a medium flame. Fry the croquettes until they are browned.

Pat them with tissue paper to absorb excess oil.

Enjoy while its hot :)


  1. mmm, after all your travelling and the jetlag you did manage to make these crispy looking tempting potato croquettes

  2. These look fantastic. The inside must be soft and pillowy in contrast with the crisp outside. Delicious!

  3. Looks like there's a croquette missing from the bottom right side of the plate in the picture. Someone couldn't resist, eh? -- I don't blame them!

  4. Wow, Nirvana!! These croquettes look realy appetizing!! Yum Yum Yum!!
    I hope you have had a woderful & fun trip to the USA? Where did you go to?

  5. Welcome back! These look great

  6. Those croquettes look really good!

  7. Thanks everyone :)

    Sophie: I went to Washington, DC, Boston AND Connecticut -- it was insane :)

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