Air Fryer Potato Croquettes

Ingredients

• 450 g (2 cups)mashed potatoes
• 30 ml (2 tablespoons)minced parsley
• 25 g (¼ cup)grated Parmesan cheese or dairy-free cheese
• 1egg
• 1 teaspoongarlic powder
• 1 teaspoonsalt
• to tasteblack pepper
• 60 g (½ cup)breadcrumbs (wholemeal, gluten-free or panko)
• to tasteolive oil spray

Instructions

1. 1

   Mix the filling

   Put the mashed potatoes in a large bowl with the parsley, garlic powder, egg, salt and pepper. Mix until evenly combined.

2. 2

   Shape the croquettes

   Shape the potato mixture into croquettes with your hands. Put the breadcrumbs in a separate bowl.

3. 3

   Coat and arrange

   Roll each croquette in the breadcrumbs to coat it. Arrange them in a greased air fryer basket or one lined with baking paper, then lightly spray with oil.

4. 4

   Air fry until crisp

   Once the basket is full, air fry at 180°C (350°F) for 15 minutes, turning the croquettes halfway through cooking.

What are potato croquettes?

Croquettes are small pieces of a soft filling shaped and coated in breadcrumbs before being cooked. They appear in many cuisines, and potato is a familiar base for a home-style version.

Here, leftover mashed potatoes are seasoned with parsley, garlic and cheese, then air-fried for a crisp coating without deep-frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 66 calories, 3g protein, 10g carbs, 2g fat.

The potatoes and breadcrumbs provide most of the carbohydrates, while the egg and cheese contribute protein and the cheese and egg provide much of the fat. Serve a portion with vegetables or salad for a more balanced plate.

Start with suitable mash

Leftover mash: Use mash that is cool and firm enough to shape. If it is very loose, the croquettes may be difficult to handle and coat.

Cheese: Parmesan adds a savoury note, while dairy-free cheese makes the recipe suitable for cooks avoiding dairy. The texture and saltiness can vary between products.

Shape and coat gently

Even portions: Shape the mixture into similar-sized croquettes so they cook at roughly the same rate. Compact them gently enough to hold together, without making them dense.

Breadcrumbs: Roll each piece until coated all over, then place it carefully in the basket. A complete coating helps create a more evenly crisp outside.

Check the texture as they cook

The aim is a golden, crisp breadcrumb shell with a hot, soft potato centre. Air fry at 180°C for 15 minutes, turning halfway as directed.

Air fryers can cook differently, so check the croquettes near the end of the cooking time. Handle them gently when turning, as the soft filling can make them delicate.

Give the basket room

Arrange the croquettes in a single layer with a little space between them, and cook in batches if needed. An overcrowded basket can prevent the hot air from circulating well.

Lightly spray the croquettes with oil before cooking for help with browning. The recipe uses 15 minutes as its stated cooking time.

Serve them while crisp

These croquettes work as a side dish or appetiser alongside a salad, steamed vegetables or a main course. A dip or sauce can be served alongside if you like.

They are best soon after cooking, when the coating is at its crispest and the centre is warm and soft.

Recipe notes & tips

• Use cooled mash so the mixture is easier to shape.
• Keep the croquettes similar in size for more even cooking.
• Coat each croquette fully in breadcrumbs.
• Leave space around the croquettes in the air fryer basket.
• Turn them gently halfway through the cooking time.
• Cook in batches if the basket cannot hold them in one layer.

Variations

• Use panko: Choose panko breadcrumbs for a coarser, crunchier coating.
• Try wholemeal crumbs: Use wholemeal breadcrumbs for a more robust coating.
• Make it gluten-free: Choose gluten-free breadcrumbs.
• Change the cheese: Use dairy-free cheese in place of Parmesan.
• Add herbs: Swap or supplement the parsley with another finely chopped herb.

Common mistakes to avoid

• Using loose mash: The croquettes may not hold their shape; use cool, firm mash.
• Uneven shaping: Different-sized pieces may cook at different rates; make them similar in size.
• Sparse coating: Exposed spots will lack the breadcrumb crust; coat each piece all over.
• Crowding the basket: The croquettes may not crisp evenly; cook in batches if necessary.
• Turning roughly: Soft croquettes can break apart; flip them carefully halfway through.

How to store

Refrigerate leftover croquettes in an airtight container for up to 3 days. Reheat in the air fryer until hot throughout and crisp again; the microwave will soften the coating.

Frequently asked questions