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5
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Mexican Potato Croquettes
Mexican potato croquettes (patties) filled with queso fresco. A popular meatless dish in Mexico especially during lent.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Course:
Main Dish
Cuisine:
Mexican
Keyword:
potato croquettes recipe, potato fritters recipe, potato patties recipe, vegetarian recipe
Servings:
6
Calories:
561
kcal
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
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
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:
561
kcal
|
Carbohydrates:
46
g
|
Protein:
20
g
|
Fat:
34
g
|
Saturated Fat:
9
g
|
Cholesterol:
68
mg
|
Sodium:
1107
mg
|
Potassium:
598
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
320
IU
|
Vitamin C:
13
mg
|
Calcium:
396
mg
|
Iron:
6
mg