Potato Croquettes with Beef

This hearty potato croquette recipe transforms simple ingredients into irresistible crispy bites with a savory ground beef surprise inside. The contrast between the creamy potato exterior and the savory meat filling creates the perfect comfort food that works as an appetizer, side dish, or even main course.

I first made these croquettes when trying to reinvent leftover mashed potatoes from Sunday dinner. My family was so impressed they now request I make extra mashed potatoes specifically for these crispy treats the next day.

Ingredients

• Mashed potatoes: Form the creamy outer shell and provide the perfect blank canvas for adding flavors
• Egg yolk: Binds the potato mixture together ensuring it holds its shape during frying
• Cheese: Adds richness and helps the potato mixture stay together while providing that irresistible stretchy quality
• Ground beef: Creates a savory protein-packed center that transforms these from simple potato bites to a substantial treat
• Aromatics: Like onion and garlic build depth of flavor in the beef filling
• Paprika and oregano: Infuse the meat with warmth and complexity
• Breadcrumbs: Create that essential golden crispy exterior that makes croquettes so satisfying to bite into

Step-by-Step Instructions

Prepare the Potato Base:

Combine your cooled mashed potatoes with egg yolk, shredded cheese, salt and pepper until smooth and cohesive. The potatoes must be completely cool or the cheese will melt prematurely. Refrigerate this mixture for at least 15 minutes to firm up, which makes shaping much easier.

Cook the Filling:

Sauté onions in olive oil until translucent and soft, about 3 minutes. Add garlic and cook just until fragrant, being careful not to burn it. Add ground beef along with paprika, oregano, salt and pepper, breaking it apart with a wooden spoon as it browns. Cook thoroughly until no pink remains but avoid overcooking which can make the meat dry. Allow this mixture to cool completely before assembly.

Shape with Care:

Take about 2 tablespoons of the chilled potato mixture and flatten it in your palm to create a small disc. Place a teaspoon of cooled beef filling in the center, then gently fold the potato mixture around it, sealing the edges completely. Roll between your palms to form an oval or round shape. If the mixture feels too soft, return it to the refrigerator for 10 minutes to firm up.

Master the Breading Technique:

Create a breading station with three separate dishes flour, beaten eggs, and breadcrumbs. Using one hand for dry ingredients and one for wet prevents the dreaded breaded fingers. Roll each croquette first in flour to create a dry surface, then dip thoroughly in beaten egg, and finally coat completely in breadcrumbs, pressing gently to ensure they adhere.

Fry to Perfection:

Heat oil to exactly 350°F the sweet spot where croquettes cook through without burning. A thermometer is invaluable here. Add croquettes in small batches, giving them plenty of space to prevent sticking and ensure even browning. Fry for 2 to 3 minutes per side until they develop a deep golden exterior. The interior should be hot but not overcooked.

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The Spanish paprika is my secret ingredient in this recipe. When I visited Madrid years ago, I fell in love with their traditional croquetas and learned that good quality paprika makes all the difference between an ordinary croquette and one that transports you to a Spanish tapas bar.

Leftover Magic

These croquettes actually began as a clever way to use leftovers in European kitchens. The beauty of this recipe is its adaptability any leftover mashed potatoes will work, even those already seasoned with herbs or garlic. You can also substitute leftover roast beef, chopped finely, for the ground beef filling. Just moisten it with a tablespoon of broth to keep it juicy.

Make-Ahead Tips

Prepare these croquettes up to the breading stage and refrigerate for up to 24 hours before frying. For longer storage, freeze the breaded croquettes on a baking sheet until solid, then transfer to a freezer bag. When ready to serve, fry directly from frozen, adding about 1 minute to the cooking time. This makes them perfect for unexpected guests or quick weeknight meals.

Serving Suggestions

While traditional ketchup works beautifully with these croquettes, try elevating them with homemade aioli garlic mayonnaise with a squeeze of lemon juice creates a sophisticated dipping sauce. For a Spanish twist, serve with romesco sauce made from roasted red peppers. These croquettes also pair wonderfully with a simple green salad dressed with vinaigrette to cut through the richness.

Frequently Asked Questions

→ How should I prepare the mashed potato base?

Combine cooled mashed potatoes with egg yolk, shredded cheese, salt, and pepper. Mix until smooth and refrigerate to firm up for easier handling.

→ What’s the best way to prepare the ground beef filling?

Sauté onion and garlic in olive oil, then add ground beef, paprika, oregano, salt, and pepper. Cook until the beef is browned and crumbly.

→ How do I shape the croquettes?

Flatten a small amount of mashed potato mixture in your hand, place a teaspoon of beef filling in the center, and shape it into an oval or round croquette.

→ Can I bake these instead of frying?

Yes! Preheat your oven to 400°F (200°C), place the breaded croquettes on a baking sheet lined with parchment, and bake for 20–25 minutes, flipping halfway through.

→ What dipping sauces pair well with these croquettes?

Serve with ketchup, aioli, or a tangy yogurt dip for a complementing flavor.

→ How can I make the croquettes ahead of time?

Shape and bread the croquettes, then store them covered in the refrigerator for up to 24 hours, or freeze them for a longer shelf life before frying or baking.