Mozzarella Stuffed Potato Croquettes

Mozzarella Stuffed Potato Croquettes

Who doesn’t love the crispy crunch of potato croquettes? These mouthwatering bite-size appetisers (well, maybe a little larger than one bite) are the ultimate crowd-pleasers.

Prepared with creamy, cheesy mashed potatoes, each croquette hides a surprise in the centre: a baby bocconcini. Rolled in a light Panko crumb and served with a tangy tomato chutney, these croquettes are bound, to become your new favourite snack.

Why you will love these croquettes

Potato croquettes are a classic appetiser that combines simplicity with a touch of sophistication. Taking your party menu up a level is a game changer. Here’s what makes them irresistible:

1. Creamy, Cheesy Goodness: The base of these croquettes is a rich, smooth mashed potato mixed with cheddar and Parmesan cheese. The addition of granulated garlic and salt enhances the flavours, making each bite a flavour experience.
2. Surprise Centre: Just when you think it couldn’t get any better, you bite into a soft, melty piece of bocconcini cheese nestled in the centre. This hidden gem takes the croquettes to a whole new level.
3. Crispy Coating: The panko crumb coating gives the croquettes a perfect crispy exterior that contrasts beautifully with the creamy interior. It’s the kind of texture that keeps you coming back for more.
4. Tangy Tomato Chutney: Served alongside the croquettes is a tangy tomato chutney that adds a burst of flavour and a touch of acidity, balancing the richness of the croquettes.

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Mozzarella Stuffed Potato Croquettes

(Serves 12 Prep 40 mins)

You Will Need:

1. Potatoes: Any variety of potato that you would use for mashing is suitable. I have used an ‘all-rounder’ for this recipe.
2. Seasoning: I have used salt, pepper & garlic granules but you could add any other seasoning or spice that you like in your mashed potatoes. You want to maximise flavour. Without the seasoning, the potato and cheese will be a bit bland.
3. Butter: Any butter is fine, salted or unsalted. I tend to shy away from salted butter, only because, I feel that there is too much salt in processed food as it is, so it is my personal preference.
4. Cheese: 1/2 a cup of cheddar & a 1/2 cup of Parmesan for that extra cheesy flavour. If you don’t like Parmesan, then substitute with another
5. Milk or cream: This is the creamy element to your mashed potato. Milk is fine but if you like that creamier taste, then go ahead & use cream.
6. Mozzarella: For this lot of croquettes, I have opted for Baby bocconcini, which are little balls of mozzarella. Alternatively, you could cut a block of mozzarella into bitesize pieces. The mozzarella will give you that ooey-gooey centre to your croquettes.
7. Flour, Egg: I have used plain flour this time but you could substitute with coconut flour & certainly if you have a gluten intolerance. I love the taste of coconut flour so that would be my next choice for this dish. Whichever you choose, it will help the egg and crumbs stick to the mashed potato balls. Use 2-3 beaten eggs with or without a Tbsp milk to create an egg wash.
8. Panko: Breadcrumbs create the crunch outer layer of your croquettes. I prefer Panko for that crunch element but normal breadcrumbs would be fine too. I have seasoned the Panko with Paprika, Granulated Garlic and Chilli flakes.
9. Oil for frying: Your choice of oil to use for frying, I was low on coconut oil, so I have used Olive oil but I do love the taste of coconut oil.
10. Tomato Chutney: You can use a different condiment but the tomato chutney adds a sweet acidity which cuts through the rich, fried croquette to balance the flavour profile.
11. Flat Leaf parsley: The flat leaf parsley is purely for garnish, to add a contrast in colour. You could substitute with coriander, garlic chives, rosemary or dill.

Instructions:

1. Boil the Potatoes: Peel and wash the potatoes, then cut them into quarters. Put them in a medium pot and cover with water. Bring to a boil over medium-high heat. Cook until they are tender enough for a knife to easily pierce through. Remove from heat and drain in a colander.
2. Mash potatoes: Add the butter, cheddar, Parmesan, granulated garlic, salt to the potatoes in the same pot. With a potato masher, mash until well combined & a smooth texture, gradually adding the milk. You want the mixture to be creamy but not runny. Let the mashed potato cool slightly.
3. Make the Potato Balls: Take a heaped Tbsp of potato & place in the palm of your hand. create a divot in the centre. Place a piece of bocconcini cheese in the divot and mould the potato around the cheese, creating a ball. Repeat the process until you have 12 balls.
4. Coat the Croquettes: In a ziplock bag add the flour, in a small bowl add the eggs and beat with a fork & in a 2nd ziplock bag add the Panko & seasoning. Take one croquette at a time & place in the flour bag, shake to coat, then dip in the beaten egg and then the Panko and shake to coat, then mould into a ball shape & place on a plate. Repeat the coating process until all the croquettes are coated in the crumb.
5. Fry the Croquettes: Heat the oil in a heavy-based pot until it sizzles when you drop a crumb into the oil. Fry 2-3 croquettes at a time until golden all over. Place on a plate lined with paper towels to drain the excess oil.
6. Serve: Serve the croquettes warm with a spoonful of tomato chutney. Garnish with shredded flatlet parsley.
7. Enjoy!

Helpful Tips

• Allow your mashed potato to cool before putting bocconcini in the centre.

• These croquettes are best cooled in fridge to firm them up before frying and should be served whilst still warm, so the mozzarella is gooey in the middle.

• You can add seasoning to both the mashed potato and the panko crumb for more flavour. Use whatever spices you like.

• Regular breadcrumbs will work, but I find the Panko gives a better crunch. If you use a ziplock bag for your crumb, then you can add the croquettes 1 at a time and shake to coat without the mess.

• You don’t want the mash too runny, otherwise it is obvious, it will be more difficult to make the balls and have them hold their form.

• Any flour or oil can be use, I did end up using plain flour and olive oil, but you may prefer substituting with coconut flour & coconut oil.

• You can use a tomato chutney or another condiment such as sweet chilli sauce. Personally, I think the tomato chutney works well with these and adds a sweet acidity to balance the rich savoury fried croquette.

Mozzarella Stuffed Potato Croquettes

Recipe

(Serves 12 Prep 40 Mins)

Ingredients

• 5 Medium Potatoes peeled
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1 tsp Granulated Garlic
• ½ cup grated Cheddar cheese
• 1/2 cup Shredded Parmesan
• ¼ cup Milk
• ½ cup flour
• 2 eggs beaten
• 1 cup Panko
• 1/2 tsp Sweet Paprika
• 1 tsp Granulated Garlic
• 1 tsp chilli flakes
• Olive Oil
• Tomato Chutney
• Flatleaf parsley (to Garnish)

Method

1. Boil the Potatoes: Peel, wash, and quarter the potatoes. Boil in a medium pot of water over medium-high heat until tender. Drain.
2. Mash Potatoes: Add butter, cheddar, Parmesan, granulated garlic, salt & pepper to the pot with the potatoes. Mash with a potato masher, gradually adding milk until creamy. Let cool slightly.
3. Make the Potato Balls: Take a heaped tablespoon of mashed potato, create a divot, place a piece of bocconcini in the centre, and mould into a ball. Repeat to make 12 balls.
4. Coat the Croquettes: Place flour in a ziplock bag, beaten eggs in a bowl, and Panko with seasoning in another ziplock bag. Coat each ball in flour, dip in egg, then coat in Panko, shaping into balls. Place on a plate.
5. Fry the Croquettes: Heat oil in a heavy-based pot. Fry 2-3 croquettes at a time until golden all over. Drain on paper towels.
6. Serve: Serve warm croquettes with tomato chutney and garnish with shredded flat-leaf parsley.
7. Enjoy!

Wine Pairing Suggestions:

Chardonnay: A buttery, oaked Chardonnay pairs beautifully with the creamy texture of the mashed potatoes and cheese. The wine’s richness matches the dish’s richness without overwhelming it.

Sauvignon Blanc: The bright acidity of Sauvignon Blanc cuts through the richness of the cheese and fried coating, providing a refreshing contrast. Its herbal notes also complement the parsley garnish. New Zealand or Australian Sauvignon Blancs are particularly vibrant and zesty.

Champagne or Sparkling Wine: The high acidity and effervescence can cut through the richness of the fried croquette, making it a refreshing pairing.

Pinot Noir: A light-bodied Pinot Noir with bright red fruit flavours and soft tannins pairs well with the croquettes’ cheesy centre and the tomato chutney’s tangy sweetness.