Crispy Ham and Cheese Potato Croquettes

These ham and cheese potato croquettes are a comforting classic, combining a soft, seasoned potato base with a savory filling and a crisp golden crust. Made from dry mashed potatoes and shaped around diced ham and melting cheese, they are coated in a traditional English-style breading and fried until perfectly crunchy on the outside. Served hot, they reveal a tender interior with a molten center, making them ideal as a starter, side dish, or casual main.

Yield: about 12 croquettes

Ingredients

For the base

• 600 g floury potatoes (Bintje) or cold leftover mashed potatoes (about 400 g)
• 2 egg yolks
• 1 tablespoon starch or flour (only if the mash is too moist)
• Salt, pepper, nutmeg

For the filling

• 150 g cooked ham, cut into small cubes
• 12 mozzarella balls (or cubes of Comté or Emmental)

For the breading

• 100 g flour
• 2 eggs, beaten
• 150 g breadcrumbs (panko for extra crunch or fine breadcrumbs)
• Frying oil

Instructions

1. Prepare the mashed potatoes. If you are not using leftover mash, peel the potatoes and cook them in boiling water or steam until completely tender. Drain them very thoroughly, then mash them finely without adding milk or butter; the texture should be dry and compact. While still warm, season with salt, pepper, and nutmeg, then mix in the egg yolks to bind the purée. Let the mash cool completely, as working with cold purée is essential for shaping stable croquettes.
2. Shape the croquettes. Take a generous spoonful of cold mashed potatoes and flatten it in the palm of your hand. Place a few cubes of ham and one piece of cheese in the center. Carefully fold the mash over the filling, sealing it completely so no gaps remain. Roll gently between your hands to form either a ball or a short cylinder, making sure the filling is fully enclosed. Repeat until all the mixture is used.
3. Set up the breading. Arrange three shallow dishes: one with flour, one with the beaten eggs, and one with the breadcrumbs. Roll each croquette first in the flour, shaking off any excess, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs. For extra security and crunch, dip the croquettes a second time in the egg and breadcrumbs to create a double breading that helps prevent the cheese from leaking during frying.