Mashed Potato Croquettes

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.

Mashed potato croquettes with green salad.

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.

Mashed potato patties and a green salad with tomatoes.

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
  • 1/2 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.

Ingredients to make mashed potato croquettes.

Preparing the potato mixture

Cook the potatoes with the skin on for 40 minutes.

Boiling waxy potatoes in red pot.

After cooking the skins start to fall off which makes them very easy to peel.

Boiled waxy potatoes in pot.

Allow the potatoes to cool to the touch.

Cooked waxy potatoes in colander.

Use your fingers to remove the potato skins.

Peeled waxy potatoes on cutting board.

Place the potatoes in a mixing bowl and mash with a fork.

Mashed potatoes in small mixing bowl.

If your cheese came in a large chunk, use your fingers to crumble it in small pieces.

Crumbled Mexican cheese in small bowl.

Add the crumbled cheese to the mashed potatoes and mix well.

Cheese added to mashed potatoes in mixing bowl.

Beat one egg and then add it to the potato and cheese mixture.

Adding beaten egg to potato cheese mixture in mixing bowl.

Mix thoroughly to incorporate the egg.

Potato, egg, and cheese mixture in stainless mixing bowl.

Add the bread crumbs.

Adding breadcrumbs to potato, egg, and cheese mixture.

Mix thoroughly to incorporate the bread crumbs. Tip: if the mixture is very dry you can add another beaten egg.

Breadcrumbs blended with potato, egg, cheese mixture.

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.

Dipping fingers in cooking oil in small bowl.

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.

Ball of potato, egg, cheese mixture in hand.

Use the tips of your fingers to press the patty flat to a thickness of about 3/4″. The patties are ready when the mixture doesn’t stick to your fingers.

Hand forming potato croquettes.

Form all of the patties before cooking.

Uncooked potato patties on cutting board.

Cooking the Croquettes

Heat 1/2 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.

Four potato croquettes frying in pan.

Cook for another 1.5 to 2 minutes until golden brown on the other side.

For potato croquettes / patties cooking in oil.

Remove the croquettes from the oil and drain on paper towels to remove any excess oil.

Potato croquettes daring on paper towel.

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.

Mexican croquetas de papa served with a green salad.

Provecho!

Mexican potato croquettes with a green salad.

Other names for the dish

  • Potato fritters
  • Potato patties
  • Potato cakes
  • Tortas de papa
  • Tortitas de papa
Mexican potato croquettes.
Print Pin
5 from 1 vote

Mexican Potato Croquettes

Mexican potato croquettes (patties) filled with queso fresco. A popular meatless dish in Mexico especially during lent.
Course Main Dish
Cuisine Mexican
Keyword potato croquettes recipe, potato fritters recipe, potato patties recipe, vegetarian recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6
Calories 561kcal
Author Andrés Carnalla

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
  • 1/2 cup cooking oil
  • 1 1/2 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 3/4".

Cooking the croquettes

  • Heat 1/2 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

Tip: Dip your fingers in cooking oil to keep the potato mixture from sticking to your fingers.
Optional toppings
  • Your favorite salsa
  • Mexican cream (crema)
  • Sour cream

Nutrition

Calories: 561kcal | Carbohydrates: 46g | Protein: 20g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 1107mg | Potassium: 598mg | Fiber: 5g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 13mg | Calcium: 396mg | Iron: 6mg

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