Fluffy potato croquettes

This simple yet delicious recipe has been kindly contributed by Coula Prodromou, Sofia's sister-in-law from Adelaide. It's a family favourite for those occasions when a light croquette is a lovely substitute for a heavier meat rissole.

Thank you so much Coula for this yummy contribution. And, hoping this gesture from one so far away will shame a few Prince Henry residents and other close neighbours to offer up a recipe or two. Simple or complex...all will be gratefully received!

Makes 40

Preparation time: 40 minutes | Cooking time: 2 minutes | Difficulty: Easy


  • 1 kg brushed potatoes
  • Salt, pepper to taste
  • 4 eggs
  • ½ cup dry fine breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 1 tbs finely grated mint
  • 2 cups extra breadcrumbs for rolling the croquettes in
  • Oil for frying.


  • In a deep plate or bowl place the eggs and beat lightly
  • Fill another deep plate, bowl or pan with a generous amount of dry fine breadcrumbs
  • Boil potatoes with salt (make sure you don't overcook them)
  • When the potatoes are boiled, you have to work quickly as the mash needs to be hot to work with
  • Drain potatoes, add more salt (if necessary), pepper.
  • Mash potatoes, add lightly beaten eggs, breadcrumbs, the two different cheeses, mint, salt and pepper
  • Using a tablespoon as a measure, take scoops of mixture and shape as ovals
  • Roll the potato shapes gently into the extra breadcrumbs
  • Deep fry in hot oil (370F / 180C) until deep golden brown
  • Place on absorbent paper.
  • Eat and enjoy!

Coula's tips

  • Serve with a mixed green salad for a light dinner
  • Also delicious eaten cold, and ideal for picnics.

Image source

Photo #2 by Oliver Ford for Taste Magazine