Monday, May 6, 2013


Croquettes are made of mashed potatoes, rolled in bread crumbs and fried (yummy!).  Since almost anything can be added into the potatoes, croquettes enjoy worldwide popularity.  

I was introduced to croquettes when I first moved to South Florida.  South Florida as most of you know has a giant Latin community and that community is just gaga for croquettes, they’re sold in almost every Latin bakery, and served at almost every party.  

I've lightened up these little tasties, but not sacrificed even one iota of flavor!  I added Pecorino Romano cheese which is sharp and strong in flavor, so a little goes a long way.  I also used Panko bread crumbs as a topping so that lovely crunch that comes from frying is not missed.

I added some components to make croquettes a whole meal.  In looking at the recipe you may think that it’s a lot of work, but each recipe only takes minutes to prepare.  Seriously!

Because I am lazy I made extra Celery Root Mashed Potatoes with the intention of using the leftovers to make croquettes, one dish-two meals.

And even though I posted the recipe for Romesco Sauce last week, I actually made it when I made the croquettes.  

You may choose to eat the croquettes as they are.  You may prefer to serve Sautéed Swiss Chard with fish.  You may even crumble Crispy Prosciutto over a salad.  But together they make one delicious meal, side dish or appetizer!

Here’s what you do.

In a large bowl; combine some leftover mashed potatoes and Pecorino Romano cheese.  

I used leftover Celery Root Mashed Potatoes, maybe you prefer Sour Cream Mashed Potatoes, or whatever mashed potatoes are your fave.

Pecorino Romano is a good sharp and strong cheese; other cheeses can be used but I would recommend something aged because aged cheeses are stronger in flavor which means that you can use less cheese, which means that the croquettes have less fat!

I like some chopped flat leaf parsley for freshness and pretty color.

Before you add the egg, taste the mixture for seasoning, add salt and pepper if you need it.

Now go ahead and add an egg; mix it in well.

Spray a sheet pan with cooking spray, be sure to coat it well.

A 1 1/2 ounce scoop works perfectly to make 12 cakes. 

If you don't have a scoop you can just drop the potatoes by the spoonful on to the sheet pan.  

To make these into hors d'oeuvres, use a smaller scoop, or drop by about a tablespoonful instead.

I prefer to use a fork and press the croquettes to a 3/4 inch thickness.

If I were making these as hors d'oeuvres, I would not flatten the croquettes.

Mix a little panko bread crumbs with salt, pepper and paprika.

Panko crumbs will be crisper than regular bread crumbs, which especially makes a difference as they will be baked and not fried.

Sprinkle the seasoned panko bread crumbs over the croquettes.

Gently press the bread crumbs into the croquettes.

Place them into the refrigerator for 30 minutes, up to a couple of days.

If they will be going into the refrigerator for more than 30 minutes, be sure and cover the pan with plastic wrap. 

 The croquettes could also be frozen to use at a later time.

Put them into the freezer on the sheet pan, and when the croquettes are completely frozen, pop them off the pan and into a freezer bag, or a container.  They can be baked straight from the freezer; the instructions are at the end of the recipe.

I went and got myself a mister…the things that excited me!

I sprayed the tops of the croquettes with olive oil, but if you don't have a mister, go ahead and use cooking spray.

Bake in a 400 degree oven for 23 to 27 minutes, until the tops are golden and crispy.

The Crispy Prosciutto can go into the oven at the same time as the croquettes.

Spray a sheet pan with cooking spray, or since I have the mister out already...olive oil.

Lay the prosciutto on the sheet pan and put into the oven for 5 or 6 minutes; be sure and turn the prosciutto half way through the cooking time.

I used one slice of prosciutto for every three croquettes.

The Swiss chard can be prepared while the croquettes are in the oven.

Wash and dry the Swiss chard well, I find that if I remove the stems first the leaves fit into my salad spinner better.  The stems must be removed regardless.

Stack the leaves and roll them into a cigar, now cut into about 1/2 inch ribbons (aka chiffonade).

Heat a little olive oil in a skillet over medium high heat.  Add the Swiss chard with a little salt and pepper.  I find that it's easiest to add half of the Swiss chard and allow that to wilt slightly, and then I add the remainder.

Saute just until the Swiss chard has wilted, but still has a bright green color.

Go ahead and remove that Romesco Sauce from the fridge.  I like to remove it before I put the croquettes into the oven so that I'm not putting cold sauce on top of my hot croquettes.

Assemble the dish by laying Sauteed Swiss chard as a bed on a platter, lay the crispy croquettes over that, and top with some Romesco Sauce.  This makes a tasty vegetarian dish just like this...

Or you may wanna "gild the lily"!  Break each slice of Crisp Prosciutto into three pieces, and lay that on the top.

Serve two or three Baked Potato Croquettes with Swiss Chard, Crispy Prosciutto, & Romesco Sauce for lunch or dinner.  Serve them as a side dish or an appetizer.  You may even make a smaller as hors d’oeuvres.


Serves 4 to 6 as an entree, 12 as an appetizer

To make this dish as pictured you will need 1 recipe Baked Potato Croquettes (below), 1 recipe Sautéed Swiss Chard (below), 1 recipe Crispy Prosciutto (below), and 1 recipe Romesco Sauce (from last week’s blog); the dish is delicious using any and all of the elements listed; so if you don't feel like making all of them, then don't, free to make it as you please.


Makes 12 croquettes

3              cups                      Leftover mashed potatoes
1/3           cup                       Grated pecorino Romano cheese
3              Tbsp.                     Flat leaf parsley, chopped
                                           Salt and pepper to taste
1                                          egg
¼             cup                       Panko bread crumbs
                Pinch                     Paprika
                                            You will also need cooking spray, or an oil mister.

   1.       In a large bowl mix together the potatoes, cheese, and parsley; taste for seasoning and add salt and pepper if needed.
   2.       Mix the egg into the potatoes, stirring well.
   3.       Spray a sheet pan with cooking spray.  Drop the mashed potatoes (a 1 ½ ounce scoop works well for this) on to the sheet pan to make 12 cakes.  Use a fork to flatten the mound so that it is about ¾ inch thick cakes.  Leave at least an inch between each croquette.
   4.       In a small bowl mix together the panko bread crumbs with a pinch each of salt, pepper and paprika.
   5.       Sprinkle the seasoned bread crumbs over the tops of the croquettes.
   6.       Put into the refrigerator for at least 30 minutes up to a couple of days. 
   7.       Pre heat the oven to 400 degrees.
   8.       Spray the tops of the croquettes either with cooking spray or with some olive oil from a mister.
   9.       Bake until the tops are crispy and the centers are hot, 23 to 27 minutes.

Notes:*To make mashed potatoes just for this recipe, you will need about 1 ½ pound of potatoes.

**The croquettes can even be frozen.  Make the croquettes up until step #5, then leave them on the sheet pan and put in the freezer, when they are completely frozen the croquettes can be removed from the pan put into a freezer bag or storage container.


***To cook the frozen croquettes, place them (still frozen) on a sheet pan that has been sprayed with cooking spray.  Cover loosely with aluminum foil and bake at 400 degrees for 15 minutes; then remove the foil and bake for about 25 minutes longer, until the tops are crispy and the centers are hot.


4           slices                     Prosciutto
                                   Cooking spray

   1.       Pre heat oven to 400 degrees.
   2.       Spray a sheet pan with cooking spray and lay the prosciutto on the pan.
   3.       Bake for about 3 minutes, turn and bake for 2 to 3 minutes longer; until the prosciutto is crispy but not brown.
   4.       Break each piece of prosciutto into 3 pieces.


2              bunches               Swiss chard
1 ½           Tbsp.                   Olive oil
                                         Salt and pepper to taste

   1.       Remove the stems from the Swiss chard, wash and spin (or blot) dry the leaves, roll the leaves up into a cigar shape and cut across to make about ½ inch ribbons (chiffonade).
   2.       Heat the oil in a large skillet over medium high heat.  Add about half of the Swiss chard, once it starts to wilt, add the remaining Swiss chard.
   3.       Season with a little salt and pepper.
   4.       Cook while stirring, or tossing with tongs for just about 2 minutes.
   5.       Remove from the heat, and serve immediately.

Serve with Baked Potato Croquettes, pretty much any protein, or toss into some pasta.


Make a bed with the Sautéed Swiss chard on a platter or plate, place the Baked Potato Croquettes in an attractive manner, spoon a little Romesco Sauce over the croquettes, and top with the Crispy Prosciutto.

This recipe was share at:

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  1. This is really beautiful. I love that you baked your croquettes instead of frying them! And oh my goodness, that Romesco sauce - I need that in my life, lol!

  2. Very Cool! What a clever idea to turn them inside out and eliminate the frying. I'm with you on croquettes, they're probably only second to empanadas in my book for favorite Latin themed snack.

  3. Kari, I love this wonderful recipe as much as I love the gorgeous pictures!
    Great job, thanks for sharing :)

  4. Yummy yummy yum! These croquettes are calling my name!

  5. Yummy looking indeed! I will be trying these soon.