Air Fryer Recipe
Potato and Cheese Croquettes
Potato and cheese croquettes are a delightful treat, especially when the outer shell cracks to reveal a soft, cheesy centre. The air fryer is perfect for this dish, as it crisps the breadcrumb coating without the need for deep frying, ensuring a lighter yet still indulgent snack.
Ingredients
- 750g floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks
- 25g unsalted butter
- 1 large egg yolk, for the potato mixture
- 90g mature Cheddar, grated
- 40g mozzarella, grated or finely diced
- 2 spring onions, very finely sliced
- 1 tbsp chopped parsley or chives
- ½ tsp fine sea salt, plus extra for the potato water
- ¼ tsp ground white or black pepper
- ¼ tsp mustard powder, optional, or 1 tsp Dijon mustard
- 35g plain flour
- 2 large eggs, beaten, for coating
- 90g panko breadcrumbs (or dried white breadcrumbs if panko is unavailable)
- 1 tbsp finely grated Parmesan, optional (use extra mature Cheddar if preferred)
- 1½ tbsp neutral oil, such as rapeseed or sunflower, or oil spray
Method
- Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 15–18 minutes until a knife slides through without resistance.
- Drain thoroughly and leave in the colander for 3 minutes to let steam escape.
- Return the potatoes to the warm pan over the lowest heat for 30–45 seconds, shaking gently, then mash until smooth.
- Beat in the butter, egg yolk, salt, pepper, and mustard powder, then fold through the Cheddar, mozzarella, spring onions, and herbs.
- Spread the mixture on a plate or small tray and chill for 30 minutes, or until cool and firm enough to shape.
- Divide the mixture into 14 portions of about 55g each and roll each into a short cylinder.
- Set up three bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan in the third.
- Coat each croquette in flour, shake off the excess, dip in egg, then roll in breadcrumbs, pressing gently so the crumbs adhere.
- For a sturdier coating, dip each crumbed croquette back into the egg and breadcrumbs for a second coat.
- Chill the coated croquettes for 15 minutes while the air fryer preheats.
- Preheat the air fryer to 190°C for 3 minutes.
- Brush or spray the croquettes lightly with oil on all sides.
- Arrange the croquettes in a single layer with at least 1cm between them.
- Air fry at 190°C for 9–11 minutes, turning gently after 6 minutes, until deep golden and crisp.
- Rest for 3 minutes before serving.
Nutrition
Calories: 250
