Croquettes Simples Au Four Recipe

I recently prepared a batch of Mashed Potato Balls using tender boiled potatoes, a splash of milk, and a hint of fresh parsley. The rich Gruyere and crisp breadcrumbs add a subtle crunch that perfectly complements the fluffy texture inside. I love how simple ingredients come together in this delightful dish.

I’m excited to share my newest twist on potato croquettes that brings a fresh take on classic mashed potatoes. I always loved the way fried mashed potato balls looked on a plate, so I decided to experiment and came up with this baked recipe that is surprisingly simple.

I start with 500g of potatoes that are boiled until soft and then mashed with a large egg and a dash of milk. The addition of 75g grated cheese like Gruyere really adds a depth of flavor, and a bit of fresh chopped parsley just ties everything together.

I mix in 50g of all purpose flour and season with salt and pepper, before forming little balls that are coated in an extra egg if needed and 100g breadcrumbs. I brush everything lightly with olive oil before baking.

This dish has an interesting texture that reminds me of crispy potato treats, and I cant wait for you to try it for yourself.

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, it’s super easy to make even if im not the best in the kitchen. I can just mash boiled potatoes, mix in the egg, milk and cheese and then shape them into croquettes without too much fuss. Secondly, I love the texture contrast – the inside is soft and cheesy while the outside gets all crispy with the breadcrumb coating. It makes every bite fun and full of flavor. Also, I appreciate that i can customize it, like adding more herbs or spices if i feel like trying something new. Lastly, it’s kinda comforting knowing that im making something homemade that tastes both fancy and simple at the same time.

Ingredients

• Potatoes give essential carbs and fiber, adding a hearty texture in every bite.
• Eggs deliver protein and richness.

  They help bind ingredients nicely and evenly.

• Grated cheese adds flavor and creaminess.

  It provides protein, minerals, and a savory zing.

• All purpose flour offers structure and body.

  It forms a slight crust on croquettes.

• Breadcrumbs create a delightful crunch.

  They absorb oils and keep the interior moist.

• Fresh parsley gives a vibrant color and mild herbal freshness boosting flavor.
• Olive oil brushes the croquettes, adding moisture and a subtle fruity taste.
• Milk softens the mixture and ensures a creamier texture inside the croquettes.

Ingredient Quantities

• 500g potatoes (peeled and boiled until soft)
• 1 large egg (plus 1 more for coating if needed)
• 75g grated cheese (Gruyere or Emmental works great)
• 50g all purpose flour
• 100g breadcrumbs
• 2 tablespoons milk
• Salt to taste
• Pepper to taste
• Fresh parsley chopped (optional but adds a nice touch)
• Olive oil for brushing

How to Make this

1. Preheat your oven to 200°C (about 400°F) and lightly grease a baking tray.

2. In a large bowl, mash the boiled potatoes until smooth and let them cool a little.

3. Add one beaten egg, the milk, grated cheese, flour, salt, pepper, and chopped parsley if you’re using it and mix everything well.

4. Once your mixture is well combined, form it into small croquette shapes or patties.

5. In another bowl, beat the extra egg so you can use it for coating the croquettes.

6. Dip each patty into the beaten egg and then coat generously with the breadcrumbs.

7. Place the coated croquettes on the prepared baking tray.

8. Brush each croquette with a good drizzle of olive oil so they get nice and crispy in the oven.

9. Bake them for around 20-25 minutes, turning once halfway through, until they are golden brown.

10. Let them cool for a couple of minutes and then serve warm, enjoy your homemade croquettes!

Equipment Needed

1. Oven (preheated to 200°C/400°F)
2. Baking tray (lightly greased)
3. Large mixing bowl (for mashing potatoes and mixing ingredients)
4. Potato masher (or a sturdy fork if you prefer)
5. Whisk or fork (to beat the eggs)
6. Second bowl (for coating the croquettes with the beaten egg)
7. Measuring cups and spoons (to accurately measure milk, flour, etc.)
8. Pastry brush (for drizzling olive oil on the croquettes)

FAQ

Croquettes Simples Au Four Recipe Substitutions and Variations

• You can swap the regular potato for sweet potato if you wanna try somethin different in flavor and color.
• If you don’t have an egg or you want a vegan option you can mix 1 tablespoon of ground flax seeds with 2.5 tablespoons of water and let it sit for a few minutes to thicken.
• Instead of Gruyere or Emmental, try using cheddar or even Parmesan. Both give a different but still tasty flavor.
• If you’re out of all purpose flour, rice flour or a gluten free flour blend works ok but keep in mind the texture might change a bit.
• For milk, unsweetened almond or soy milk is a good swap if you’re avoiding dairy or simply don’t have regular milk on hand.

Pro Tips

1. Make sure the boiled potatoes are completely cool before mixin in the egg and milk coz if they’re too hot, the egg might scramble and ruin the texture.
2. If your mixture gets a bit too sticky, don’t be afraid to add a little extra flour. It helps the croquettes hold together better and makes them easier to shape.
3. When breading the patties, try dipping them twice in the egg and breadcrumbs for an extra crispy crust, but be careful not to soak them, otherwise they’ll get soggy.
4. Consider adding a pinch more salt or your fav herbs if you feel like the mix is kinda bland – tastes can always be boosted with a little extra flavor.