Air Fryer Recipe
Bubble and Squeak Croquettes
Bubble and squeak croquettes are a crisp, tasty way to turn leftover vegetables into something special, and they work beautifully in the air fryer.
Ingredients
- 300g leftover mashed potatoes
- 150g cooked cabbage (or any leafy greens like kale or Brussels sprouts)
- 50g cooked carrots, diced
- 1 onion, finely chopped
- 1 tablespoon plain flour
- 1 egg, beaten
- 75g breadcrumbs
- Salt and black pepper, to taste
- Oil spray, for air frying
Method
- Prepare the vegetables by cooking and mashing the potatoes, boiling or steaming the cabbage, and cooking the carrots until tender if you are not using leftovers.
- In a large bowl, mix together the mashed potatoes, cooked cabbage, carrots and chopped onion. Season with salt and black pepper, then combine well.
- Shape the mixture into croquettes, about 5cm long, pressing them firmly so they hold together.
- Roll each croquette in flour, dip it in beaten egg, then coat it evenly with breadcrumbs.
- Preheat the air fryer to 200°C (390°F). Lightly spray the croquettes with oil and place them in a single layer in the air fryer basket. Cook for 10-12 minutes, turning halfway through, until golden and crisp.
- Let the croquettes rest for a minute before serving with a dipping sauce.
Why this works in an air fryer
Cold mash binds the cooked vegetables while the flour-egg-crumb coating creates a dry, starch-rich surface. Fast air circulation dehydrates that coating quickly, so it crisps before the moist potato centre can slump. A light oil spray helps conduct heat and promotes even browning without deep-frying.
Equipment notes
Assumes a 4–5 litre basket holding about 8 croquettes with gaps between them; cook in batches if they touch. In a single-drawer air fryer, place them towards the hotter outer edges and turn once. In a dual-zone model, split evenly between drawers and add 1–2 minutes if both zones are full.
Common pitfalls
- Croquettes flattening or cracking as they cook? The mash is too warm or wet; chill the shaped croquettes for 20–30 minutes and add an extra teaspoon of flour to the mixture if it feels loose.
- Patchy pale crumb after 10 minutes? The oil spray is uneven or the croquettes are too close together; mist all sides lightly and leave at least 1cm between pieces for airflow.
- Coating sliding off when turned? The flour layer is too thick or the egg has not gripped; dust off excess flour before egging and turn with a thin spatula rather than tongs.
- Onion tasting sharp while the outside is browned? Raw onion pieces are too large for the short cook; chop very finely or soften the onion first for 3–4 minutes before mixing.
Variations & substitutions
- Use leftover Brussels sprouts instead of cabbage; chop them finely as larger pieces can create weak spots where the croquettes split.
- Swap half the breadcrumbs for panko for a lighter, rougher crust; it browns quickly, so check from minute 9.
- Add 40g grated mature Cheddar to the potato mixture; chill before shaping because melted cheese softens the centre during cooking.
- Use sweet potato mash for part of the potato; it contains more moisture and sugar, so add a little extra flour and expect faster browning.
Storage & reheating
Keep cooked croquettes covered in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until hot through and crisp again.
Nutrition
Calories: 250
