Croquetas de Papa
Potato croquettes (patties) make the perfect meatless meal. Our version is filled with queso fresco cheese, super tasty, filling, and easy to make. This dish is popular in Mexico, especially during Lent.
They are delicious on their own but you should try them topped with your favorite salsa also. Salsa verde, salsa Mexicana, or guajillo salsa pair perfectly. We’ll add a dollop of Mexican cream or sour cream at times too.
Add this one to your list of favorite vegetarian recipes.
How to Prepare
Ingredients
- 4 waxy potatoes (about 1 lb.)
- 9 ozs. Mexican cheese: queso panela, queso fresco
- 1 egg
- bread crumbs
- ½ cup cooking oil
- 1 tsp. salt
We used waxy potatoes because they are the potatoes used in Mexico. Russets aren’t available in Mexico but work well too. You can also use any leftover mashed potatoes which makes prep even easier.
Preparing the potato mixture
Cook the potatoes with the skin on for 40 minutes.
After cooking the skins start to fall off which makes them very easy to peel.
Allow the potatoes to cool to the touch.
Use your fingers to remove the potato skins.
Place the potatoes in a mixing bowl and mash with a fork.
If your cheese came in a large chunk, use your fingers to crumble it in small pieces.
Add the crumbled cheese to the mashed potatoes and mix well.
Beat one egg and then add it to the potato and cheese mixture.
Mix thoroughly to incorporate the egg.
Add the bread crumbs.
Mix thoroughly to incorporate the bread crumbs. Tip: if the mixture is very dry you can add another beaten egg.
Forming the croquettes
Tip: dip your fingers in cooking oil to keep the potato mixture from sticking to your fingers when you form the patties.
Form a ball of the potato mixture in the palm of your hand that is just a bit bigger than the size of a golf ball.
Use the tips of your fingers to press the patty flat to a thickness of about ¾″. The patties are ready when the mixture doesn’t stick to your fingers.
Form all of the patties before cooking.
Cooking the Croquettes
Heat ½ cup cooking oil to medium-hot. Place for croquettes in the pan at a time. Cook for about 1.5 to 2 minutes until golden on one side then turn.
Cook for another 1.5 to 2 minutes until golden brown on the other side.
Remove the croquettes from the oil and drain on paper towels to remove any excess oil.
Serving
Serve the patties warm allowing 2 to 3 per person with a simple green salad on the side. This is an enjoyable lunch or light dinner. It’s a great side dish too.
Provecho!
Other names for the dish
- Potato fritters
- Potato patties
- Potato cakes
- Tortas de papa
- Tortitas de papa
Mexican Potato Croquettes
Equipment
- Large pot
- Frying pan
- mixing bowl
- Spatula
- fork
Ingredients
- 4 white potatoes large
- 9 ozs. Mexican cheese panelo or fresco (fresh crumbly cheeses)
- 1 egg
- 9 ozs. breadcrumbs fine
- ½ cup cooking oil
- 1 ½ tsp. salt
Instructions
Preparing the potatoes
- Cook the potatoes with the skin on for 30 minutes then allow the potatoes to cool to the touch.
- Use your fingers to remove the potato skins.
- Place the potatoes in a mixing bowl and mash with a fork.
- Crumble the cheese into small pieces and add to the mashed potatoes and mix well.
- Beat one egg and then add it to the potato and cheese mixture and mix thoroughly.
- Add the breadcrumbs to the mixture and mix thoroughly.
Forming the croquettes
- Form a ball of the potato mixture in the palm of your hand that is just a bit bigger than the size of a golf ball.
- Use the tips of your fingers to press the patty flat to a thickness of about ¾".
Cooking the croquettes
- Heat ½ cup cooking oil to medium-hot. Place for croquettes in the pan at a time. Cook for about 1.5 to 2 minutes until golden on one side then turn.
- Cook for another 1.5 to 2 minutes and then remove the croquettes from the oil and drain on paper towels to remove any excess oil.
Notes
- Your favorite salsa
- Mexican cream (crema)
- Sour cream
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