These potato croquettes in a soft bread wrapper bake up with a tempting golden crust and a tender, fluffy center. With just a handful of ingredients, simple technique, and quick results, they make an ideal appetizer for family dinners, picnics, or casual get-togethers.
Ingredients
- Boiled potatoes — 4–5 medium
- Yellow onion — 1, finely chopped
- Fresh herbs — a small bunch, finely chopped
- Salt, black pepper, and spices — to taste
- Sandwich bread — several slices, crusts removed
- Water — for moistening the bread
- Vegetable oil — for deep frying
Step-by-Step Recipe
- In a large bowl, mash the boiled potatoes. Add the finely chopped onion, chopped herbs, salt, pepper, and spices to taste. Mix until smooth and well combined.
- Trim the crusts from the sandwich bread slices. Lightly moisten the bread with water so it becomes pliable but does not turn soggy.
- Spoon a portion of the potato filling onto a piece of softened bread, wrap it carefully, and shape it into an oblong croquette. Repeat with the remaining pieces.
- Heat the vegetable oil in a deep fryer or heavy saucepan over medium heat. Fry the croquettes in batches until evenly golden brown on all sides.
- Serve hot, with sour cream, yogurt, or tomato sauce if you like.
Nutritional Value per Serving
| Calories | ≈ 280 kcal |
| Protein | ≈ 5 g |
| Fat | ≈ 14 g |
| Carbohydrates | ≈ 34 g |
| Fiber | ≈ 4 g |
| Sodium | ≈ 380 mg |
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Tips and Variations
- Filling: add a pinch of paprika, dried garlic, or a little chili for heat.
- Texture: if the potatoes are crumbly, mix in 1–2 tbsp of starch so the croquettes hold their shape better.
- Oil: keep the heat at medium for a steady crust; oil that is too hot will brown the bread too quickly before the filling warms through.
- Baking: instead of frying, you can bake the croquettes on an oiled baking sheet at 200°C (392°F) for about 20–25 minutes until browned, turning once.
- Serving: pair with garlic yogurt sauce, ketchup, sour cream with herbs, or barbecue sauce.
FAQ
Can I make croquettes without deep frying?
Yes. Arrange the croquettes on an oiled baking sheet, brush the tops lightly with oil, and bake at 200°C (392°F) for 20–25 minutes until golden, turning once.
What can I use instead of sandwich bread?
Soft white bread without crusts or thin lavash will work. You can also shape the potato mixture into balls without wrapping and coat them in breadcrumbs before frying.
Can I freeze the shaped croquettes?
Yes. Freeze the shaped croquettes in a single layer, then transfer them to a bag. Store for up to 2–3 months and fry straight from frozen, adding 2–3 minutes to the cooking time.