Air Fryer Recipe
Crispy Panko-Crusted Croquettes
These crispy panko-crusted croquettes make a lovely appetiser or snack, with a soft, creamy middle and a crisp golden coating that works beautifully in the air fryer.
Ingredients
- 650g floury potatoes, peeled and cut into chunks
- 25g unsalted butter
- 60ml whole milk, warmed
- 80g mature Cheddar, finely grated
- 80g cooked ham or chicken, finely chopped
- 2 spring onions, finely sliced
- 1 tbsp Dijon mustard
- ¼ tsp ground nutmeg
- ½ tsp fine sea salt
- Freshly ground black pepper
- 40g plain flour
- 2 large eggs, beaten with 1 tbsp water
- 100g panko breadcrumbs
- 1 tbsp finely chopped parsley
- 1 tsp smoked paprika, optional
- 2 tbsp neutral oil for misting or brushing
Method
- Place the potatoes in cold salted water, bring to a simmer, and cook for 15–18 minutes, until tender.
- Drain the potatoes, then tip them back into the hot pan for 1 minute to let the steam drive off excess moisture.
- Mash the potatoes until smooth, then beat in the butter and warm milk.
- Mix in the Cheddar, ham, spring onions, Dijon mustard, nutmeg, salt, pepper, and parsley.
- Spread the mixture over a parchment-lined tray and chill for at least 45 minutes.
- Divide the chilled mixture into 18–20 portions, then shape each one into a cylinder.
- Set out three bowls: one with flour, one with beaten egg, and one with panko mixed with smoked paprika.
- Roll each croquette through the flour, dip it in the egg, then press it into the panko to coat.
- Chill the breaded croquettes for 20 minutes.
- Preheat the air fryer to 190°C for 3 minutes.
- Lightly brush or mist the croquettes with oil.
- Arrange the croquettes in a single layer in the air fryer.
- Air fry at 190°C for 8 minutes, turn them, and cook for another 4–6 minutes.
- Leave to rest for 3 minutes before serving.
Nutrition
Calories: 250
