Description
These Mashed Potato Croquettes with Cranberry Mayo are a delightful appetizer perfect for using up leftover mashed potatoes. Crispy on the outside and creamy on the inside, these croquettes are served with a tangy cranberry mayo for a burst of flavor.
Ingredients
Scale
For the croquettes:
- 2 cups cold mashed potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion finely chopped
- 1 large egg
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3/4 cup breadcrumbs (plus more for coating)
- oil for frying
For the cranberry mayo:
- 1/2 cup mayonnaise
- 2 tbsp whole berry cranberry sauce
- 1 tsp Dijon mustard
- 1/2 tsp lemon juice
- pinch of salt
Instructions
- Prepare the Croquettes: In a mixing bowl, combine mashed potatoes, cheddar, Parmesan, green onion, egg, garlic powder, black pepper, and 3/4 cup breadcrumbs. Shape into logs or balls and coat with breadcrumbs. Refrigerate for 15–20 minutes.
- Make the Cranberry Mayo: Whisk together all mayo ingredients until smooth. Refrigerate.
- Fry the Croquettes: Heat oil, fry croquettes until golden and crispy, 2–3 minutes per side. Drain on paper towels.
- Serve: Serve warm with cranberry mayo for dipping.
Notes
- Use leftover mashed potatoes for easy prep.
- For a baked version, spray croquettes with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Add cooked bacon or herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying (or Baking)
- Cuisine: American
Nutrition
- Serving Size: 2 croquettes + 1 tbsp cranberry mayo
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
