Potato croquettes are deep-fried mashed potato balls and are the perfect way to use up any leftover mashed potatoes. Ideal for a starter or a side dish.

Ingredients Makes 12 +


200g cooked potatoes – semi mashed

75g brie – cut into small cubes

100g pancetta lardons

2 tbsp crème fraiche

125g Panko breadcrumbs

50g butter

50g flour

2 beaten eggs

Pinch of salt

Truffle mayonnaise

2 egg yolks

250ml vegetable oil

½ tsp Dijon mustard

Truffle oil or chopped truffle

Pinch of salt


Pre heat fryer/Pan of oil to 190c. The mayonnaise can be made in advance if you choose to make your own. Simply place the egg yolks in a clean mixing bowl or food processer.

Whisk the yolks and slowly add the oil until fully incorporated. Add the mustard and a pinch of salt and fold in the truffle.

For the making of the croquettes first ensure your potatoes are cooked and semi mashed, and keep them warm.

Fry off the pancetta lardons in a frying pan, once they start to colour add the butter to finish them off. Once crispy, drain off and add to the potatoes.

Next add the brie, crème fraiche, season with a pinch of salt and mix everything together.

Take 2 pieces of cling film, lay one on top of the other and spoon on a generous amount of the mixture.

Shape out into a long sausage shape and roll up using the cling film to tighten the mix. Once all the mix has been rolled place in the freezer for around an hour to firm up.

When it comes to bread crumbing the croquettes have your flour, eggs and breadcrumbs in separate bowls.

Cut your potatoes to roughly a finger size ensuring the cling film is removed.

Place each one firstly in the flour, shake off any excess, next into egg mix then into the bread crumbs – making sure all are well coated.

Lower a handful at a time into the fryer being careful of the hot oil. Fry for 3-4 minutes until golden brown. Drain on a paper towel and serve with your mayonnaise.