Baked Cheese Potato Croquettes
A Treat of The ELR Creative Cheese Series
The cheeses are predominant in these croquettes so I am including the recipe with the Creative Cheese Series. Healthy for baking them instead of frying, these croquettes blend together Cheddar and Feta cheeses with butter and poached potatoes.
Further than that, the culinary blend includes fresh parsley and the white of eggs, and we season with ground pepper and salt. The yolks are used for coating with the breadcrumbs and the flour.
They are super delicious consumed alone or with a dip of your choice. I usually serve them with our Yogurt with Cucumber Laban Bil Kheyar that is fragrant with Garlic and Dry Mint. You might want to try it. 🙂
To Your Good Health, Enjoy them!
Baked Croquette Potato and Cheese
- 750 gr Potatoes (white or yellow) peeled, washed and cut in cubes
- 40 gr Butter (unsalted) softened
- 2 Eggs white and yolk separated
- 240 gr Feta Cheese or similar
- 1/2 cup grated Cheddar Cheese
- 1 tbsp Parsley (Lebanese or Italian) chopped finely
- 1 dash Ground Pepper or as desired
- Flour for coating
- Breadcrumbs for coating
- Olive oil to bake; use Pure olive oil.
Fill 3/4 of a saucepan with water. Bring it to a boil over high heat. Place the potato cubes in, and boil for 20 minutes. Transfer them into a sieve, and drain them well from the water.
Move them into a bowl and use a fork to crush them well. In a separate bowl, mix the cheeses, the softened butter, and the egg Yolks.
Add them to the potatoes, add the chopped parsley, and mix well, seasoning with pepper.
NOTE #1: The Feta cheese is salty. If you are using a different cheese, taste to dose it to your preferred salty point.
NOTE #2: Have handy at the counter the bowl of whisked egg whites, a bowl of breadcrumbs, and a bowl of flour.
NOTE #3: Brush a baking pan with some olive oil, and have it by the sides of your bowls. We are going to place the potato-cheese balls in the pan as we make them one by one.
Preheat your oven at 425F
Brush your hands with flour, and divide the potato-dough into equal, well rounded balls.
One by one, roll each balls into the flour then into the egg whites, and finally into the breadcrumbs, coating well, and into the oiled baking pan.
Place the pan in the preheated oven for 10 minutes or until nicely golden and crispy.
Remove and transfer them onto absorbent kitchen paper in order to remove any excess of oil.
Arrange your croquettes on a serving plate, and serve hot with Lemon wedges, and Lebanese Yogurt with Cucumber if desired. (recipe in my blog; link above in the article)