Crispy Outside, Creamy Inside! Baked Potato Cheese Croquettes (No Frying)
Discover the secret to making perfectly baked potato cheese croquettes that are crispy on the outside and wonderfully creamy on the inside, made without frying for a healthier, delicious snack!
During the peak season, potatoes are exceptionally delicious! These baked potato cheese croquettes are a family favorite, made without frying for a lighter, yet incredibly flavorful snack. We’ll guide you through creating these golden-brown delights, filled with melty mozzarella cheese and savory ingredients, that are sure to be a hit with both kids and adults. Enjoy a healthier version of a classic comfort food!
Croquette Dough Ingredients- 4 large steamed potatoes
- 1/3 red or yellow bell pepper, finely diced
- 1/3 can of Spam or similar luncheon meat, finely diced
- 1/3 small onion, finely diced
- 1/2 green onion (scallion), finely chopped (white part preferred for aroma)
Coating and Additional Ingredients- 1 cup Panko breadcrumbs
- 1 cup shredded mozzarella cheese (adjust to your preference)
- 2 large eggs
- Pinch of black pepper
- Pinch of salt
- 1 tsp chopped fresh parsley (optional, for garnish)
- Olive oil or cooking spray (for brushing or spraying)
- 1 cup Panko breadcrumbs
- 1 cup shredded mozzarella cheese (adjust to your preference)
- 2 large eggs
- Pinch of black pepper
- Pinch of salt
- 1 tsp chopped fresh parsley (optional, for garnish)
- Olive oil or cooking spray (for brushing or spraying)
Cooking Instructions
Step 1
Begin by preparing your main ingredient: 4 large steamed potatoes. Ensure all other vegetables are also prepped and ready to go.
Step 2
Steam the potatoes until they are very tender, about 20-30 minutes. While they are still hot, carefully peel them. Mash the potatoes thoroughly using a potato masher or a fork until smooth and creamy, ensuring there are no lumps. This step is crucial for a smooth croquette filling.
Step 3
Finely dice the bell pepper, Spam, onion, and green onion. The smaller the dice, the better they will incorporate into the potato mixture and help hold the croquette’s shape.
Step 4
Heat a lightly oiled pan over medium heat. Add the diced Spam and sauté until it’s lightly browned and fragrant. This process releases its savory flavor and renders some of the fat.
Step 5
Add the diced bell pepper, onion, and green onion to the pan with the Spam. Sauté over medium heat until the vegetables are softened and translucent, but still retain a slight crispness. Avoid overcooking them into a mush.
Step 6
Transfer the sautéed Spam and vegetable mixture to the bowl with the mashed potatoes. Season with a pinch of salt and pepper to taste. Now, use your hands to knead and mix everything together thoroughly, just like making dough, until all ingredients are evenly distributed.
Step 7
Take a portion of the potato mixture and flatten it in your palm. Place a generous amount of mozzarella cheese in the center. Carefully wrap the potato mixture around the cheese, sealing it completely, and shape it into an oval or round croquette. Ensure the cheese is fully enclosed to prevent it from leaking out during baking.
Step 8
In a separate bowl, whisk the two eggs to create an egg wash. Dip each shaped croquette into the egg wash, ensuring it’s fully coated on all sides. This will help the breadcrumbs adhere.
Step 9
Place the egg-coated croquettes into a plate of Panko breadcrumbs. Roll them around, pressing gently, to ensure an even and thick coating of breadcrumbs on the entire surface. A good breadcrumb coating is key for achieving a crispy exterior.
Step 10
Arrange the breaded croquettes on an oven-safe baking sheet or an air fryer basket, leaving some space between them. Lightly spray or brush the tops of the croquettes with olive oil for a beautiful golden-brown finish. Sprinkle with chopped parsley for garnish, if desired.
Step 11
Bake in a preheated oven at 180°C (350°F) for about 15 minutes. If using an air fryer, cook at the same temperature for approximately 12-15 minutes. Flipping them halfway through can ensure even browning.
Step 12
You’ll know they’re ready when the breadcrumbs are a beautiful golden brown and the mozzarella cheese inside has melted and might start to ooze out slightly. Since all the filling ingredients are already cooked, the goal is simply to get the breadcrumb coating perfectly crispy and golden.
Step 13
Serve immediately while warm for the best texture contrast – crispy outside, creamy potato and gooey cheese inside! These baked potato cheese croquettes are a wholesome and delicious snack or meal, perfect for everyone to enjoy.
