Beef Potato Croquettes

Ingredients

• 1/2 kgpotatoes
• 45 gCheddar cheese
• 1/2 tspsalt
• 1/2 tspwhite pepper
• 1/2 tspgarlic powder
• 400 gminced beef
• 1/2 tspsalt
• 1/2 tspwhite pepper
• 1/2 tspgarlic powder
• 4 slicesMozzarella cheese
• 100 gplain flour
• 1egg
• 150 gbreadcrumbs

Instructions

1. 1

   Cut the potatoes

   Cut each potato into 8 pieces.

2. 2

   Fry the potatoes

   Fry the potato pieces until golden, taking care not to let them become too dry.

3. 3

   Mash the potatoes

   Transfer the fried potatoes to a bowl and whisk until smooth.

4. 4

   Season the mash

   Add the dry seasonings and shredded Cheddar to the mash. Mix well and set aside.

5. 5

   Season the beef

   Mix the minced beef with its dry seasonings.

6. 6

   Shape the patties

   Divide the beef into 4 portions and shape each into a patty.

7. 7

   Fry the patties

   Fry the patties until lightly browned on both sides.

8. 8

   Drain the beef

   Once cooked, rest the patties on a cooling rack so excess oil can drain away.

9. 9

   Divide the mash

   Divide the mashed potato into 4 portions.

10. 10

    Flatten the mash

    Flatten each portion to a thickness of ½ cm.

11. 11

    Add the filling

    Place a beef patty and a slice of mozzarella on each portion of mash.

12. 12

    Wrap the filling

    Enclose the beef and mozzarella in the mashed potato.

13. 13

    Coat the croquettes

    Coat each croquette in flour, then egg wash, and finally breadcrumbs.

14. 14

    Heat the oil

    In a frying pan, heat cooking oil over medium-high heat to about 170°C (340°F).

15. 15

    Fry until golden

    Fry the croquettes until golden.

16. 16

    Drain and serve

    Rest the cooked croquettes on a cooling rack to remove excess oil. Serve with ketchup and mayonnaise.

What are beef potato croquettes?

Croquettes are crisp-coated parcels with a soft filling, found in many food traditions. This Indonesian-inspired version combines potato, seasoned beef and cheese in one substantial bite.

Cheddar is mixed into the mash, while mozzarella sits with the beef at the centre. The contrast between the soft inside and the fried breadcrumb crust is what makes this version distinctive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 39g protein, 86g carbs, 32g fat.

Potatoes, flour and breadcrumbs provide most of the carbohydrates, while the beef and cheeses contribute much of the protein and fat. Pair a croquette with vegetables or salad for a plate with a fresh, lighter side.

Build a smooth potato layer

Potatoes: cut each one into 8 pieces so they cook evenly in the frying stage. Fry them until golden but not overly dry, then whisk them into a smooth mash.

Cheddar: shred it before mixing it into the mash, so it disperses through the potato. Let the seasoned mash sit while you prepare the beef.

Shape and cook the beef

Seasoning: mix the minced beef with its salt, white pepper and garlic powder before shaping it into 4 patties. Keeping the seasoning in the beef gives the centre a savoury base.

Browning: fry both sides until lightly browned, then rest the cooked patties on a cooling rack to drain excess oil before assembling.

Wrap the filling securely

Potato layer: flatten each of the 4 mash portions to ½ cm thick. Place one patty and one mozzarella slice on each, then wrap the potato around the filling.

Sealing: make sure the potato covers the beef and cheese all the way around. A complete covering helps keep the filling inside during frying.

Get the coating crisp

Coating order: pass each croquette through flour, egg wash and breadcrumbs in that order. Keep the breadcrumbs for last so they form the outer layer.

Frying: heat the cooking oil to about 170°C over medium-high heat, then fry until the outside is golden. Rest the finished croquettes on a cooling rack to drain.

Serve while hot

The mozzarella is at its most appealing when the croquettes are served hot, while the crust is still crisp. Ketchup and mayonnaise are the suggested accompaniments.

For a more balanced plate, add a simple salad or cooked vegetables alongside the croquettes.

Recipe notes & tips

• Shred the Cheddar finely so it mixes evenly into the mash.
• Drain the cooked beef patties on a cooling rack before wrapping them.
• Flatten the mash to the specified ½ cm thickness for an even potato layer.
• Set out the flour, egg wash and breadcrumbs in sequence before coating.
• Rest the fried croquettes on a rack rather than leaving them sitting in pooled oil.

Variations

• Extra seasoning: adjust the salt, white pepper and garlic powder in the beef or mash to suit your taste.
• Cheese choice: use a different melting cheese in place of the mozzarella.
• Smaller portions: divide the mixture into more, smaller croquettes and adjust frying as needed.
• Serve with salad: add a fresh salad alongside the croquettes for contrast.
• Sauce pairing: serve with the suggested ketchup and mayonnaise.

Common mistakes to avoid

• Dry mash: avoid frying the potatoes until they become too dry, so they remain workable for wrapping.
• Uneven patties: divide the beef into 4 portions before shaping to keep the filling sizes consistent.
• Exposed filling: wrap the potato fully around the patty and mozzarella before coating.
• Skipped coating order: use flour first, egg wash second and breadcrumbs last for the stated coating.
• Oil that is not hot enough: heat it to about 170°C before frying the croquettes.

How to store

Cool leftovers and refrigerate them in a covered container, then use within 3 days. Reheat until hot throughout; an oven or air fryer can help bring back some crispness.

Frequently asked questions