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Updated on October 12, 2015

Potato Croquettes with Ham and Cheese Filling Photo

Piping hot potato croquettes with ham and cheese filling
Piping hot potato croquettes with ham and cheese filling

This simple appetizer dish can be transformed into a tempting sumptuous appetizer by stuffing them with a variety of ingredients that everyone will love and enjoy.

Ingredients for Basic Croquettes

  • 1 1/2 kilos potatoes, boiled and peeled
  • 6 tbsps butter or margarine, melted
  • 1/4 cup evaporated milk
  • 1/2 tsp salt
  • 1/4 tsp white pepper, ground
  • 1 cup flour
  • 2 eggs, beaten
  • 1 1/2 cups breadcrumbs
  • oil, for deep frying

Various Filling Ideas

Ingredients for Various Fillings:

Spinach-Bacon Filling:

1 slice bacon, chopped

2 teaspoons finely chopped onions

1 1/2 cup chopped spinach leaves

Ham and Cheese Filling:

1/4 cup chopped ham

1/4 cup diced cheese

Chorizo Filling:

1/4 cup diced chorizo Bilbao

1/2 teaspoon minced garlic

1 teaspoon chopped red bell pepper

Shrimp Filling:

1/3 cup peeled and chopped shrimp

1/2 teaspoon paprika

Tuna filling:

1/2 cup drained spiced corned tuna


  1. In a large bowl, mash boiled potatoes with a fork, then add the melted butter, milk, salt and ground white pepper and continue mashing until all the ingredients are well blended and smooth.
  2. Prepare you preferred filling by combining the ingredients together (for filled potato croquettes).
  3. For the Spinach-Bacon filling: fry the bacon first then saute' the onions in the bacon oil before adding the spinach and stir until the spinach becomes limp.
  4. Dust your hands with flour to prevent the mashed potatoes from sticking into your hands.
  5. Place two spoons of mashed potatoes on your palm and form into a ball for the basic potato croquettes. Do the same for the remaining mashed potatoes.
  6. For the filled potato croquettes: place two spoons of mashed potato in your palm and flatten it, then place 1/2 or a teaspoon of your preferred filling on top and fold up the edges to enclose the filling. Carefully roll and form the croquettes into a ball. Do the same for the rest of the mashed potatoes and fillings.
  7. Put the croquette balls on a tray lined with parchment paper and chill for approximately ten minutes.
  8. Place flour in a bowl. Take out the croquette balls from the refrigerator and dredge each croquette balls in the flour. Gently tap the dredged croquette balls at the side of the bowl to remove excess flour.
  9. Dip the dredged croquette balls in the beaten eggs then carefully roll and completely cover croquette balls in bread crumbs and freeze for a few hours until firm.
  10. Deep fry potato croquettes in hot oil until crisp and golden brown.
  11. Drain on paper towels to remove excess oil and serve hot.


Submit a Comment

  • glorgeousmom profile image

    Glo L Bernadas 5 years ago from Philippines

    @Peggy W: Thanks for dropping by and sharing your thoughts. You can use either a wok or a deep saucepan. Heat first the wok or the sauce pan before putting in the cooking oil and then heat the cooking oil before frying your croquettes so it will not stick to the pan if you are using non-stick pans. Just fill it with enough cooking oil to enable the cooked croquettes to float and remove when color change to golden brown. Place on paper towels to remove extra oil.

  • Peggy W profile image

    Peggy Woods 5 years ago from Houston, Texas

    This sounds wonderful. Only problem is that we do not have a deep fryer. I like the variations of different fillings that you mentioned. Up and useful votes.

  • moonlake profile image

    moonlake 5 years ago from America

    These sound really good. My husband gets all the potatoes he wants because he works for potato fields here. I'm always looking for new recipes. Will have to pin this and voted up and shared.