Potato Croquettes with cheese

Potato croquettes with a crunchy golden shell and soft gooey cheese oozing out from the inside can be a life-changing experience. This recipe shows you a little known secret that results in a croquette bursting with flavors not only on the inside but also on the outer shell.

close-up view of potato croquettes stuffed with cheese
potato croquettes with cheese

Potato croquettes are without any doubt one of the most favorite snacks for kids and adults alike. Once you stuff them with cheese, it becomes irresistible. The herbs and spice along with mozzarella give a unique flavor to the potato croquettes that can get you addicted. The thought of melted cheese oozing out of the golden crunchy shell makes your mouth water, for sure.

Potato croquettes make perfect party snacks or side dish and they can make any occasion special.

What makes these potato croquettes special?

The secret ingredients are the spice PAPRIKA and the herbs BASIL and OREGANO added to the mashed potatoes, and also with the breadcrumbs which make the outer shell. So the potato croquettes are slammed with flavor not only on the INSIDE but also on the OUTSIDE. The paprika makes the color of the croquettes look appetizing, too. This small TRICK makes all the difference.

I MUST admit, whenever I make these cheese-stuffed potato croquettes, no matter how much I make, I almost always run out of them!

Can the potato croquettes be made in advance?

Absolutely. They can be prepared and frozen BEFORE frying. You just need to thaw for 30 minutes and fry.

What do you need for making potato croquettes?

Russet potatoes are perfect for making the croquettes. They are starchy and bind well when mashed. Other ingredients are mozzarella, parmesan, egg, flour, paprika, dried basil and oregano, breadcrumbs, pepper and salt. You can make this recipe eggless by replacing the egg with 2 tablespoons of flour or flaxseed meal mixed with a little water to make a paste. Add salt with caution, since a lot of cheese has gone into these croquettes.

How do you make potato croquettes with cheese?

Cover the potatoes with water and boil until well cooked. Let them cool, then peel and grate them. Some pieces might fall apart but it’s ok. You can mash those pieces. GRATING, rather than mashing ensures uniform texture. Mix the grated potato with parmesan, salt and pepper. Keep aside.

Mix together the seasoning – basil, oregano, paprika. Divide into 2 portions, add one half to the grated potato and the other half to the breadcrumbs. Seasoning the breadcrumbs will give you a flavorful crunchy outer shell as well.

Divide the potato mixture into about 10 to 12 balls. Flatten each potato ball, place a 1.5-inch long piece of mozzarella cheese, enclose and shape into a cylinder. Roll the cylinders in flour, dip in egg and roll in the seasoned breadcrumbs.

Heat oil in a skillet and fry in batches, ensuring that the croquettes do not overcrowd the skillet.

potato croquettes stuffed with cheese in a ceramic plate

What do you pair these potato croquettes with?

Potato Croquettes with cheese

Potato croquettes with a crunchy golden shell and soft gooey cheese inside. This recipe shows you a little-known secret that results in croquettes bursting with flavors not only on the inside but also on the outside.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Party food, Side Dish, Snack
Cuisine: Western
Keyword: croquettes, potato croquettes, potato croquettes stuffed with cheese, potato croquettes with cheese
Servings: 10 croquettes
Author: Sheeba


For the seasoning mix

  • 1/2 teaspoon paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano

For the croquettes

  • 3 Russet potatoes medium-sized
  • 250 grams mozzarella cheese cut into finger-sized2 pieces 1.5 inches long
  • 2 tablespoons grated parmesan cheese
  • 1 egg beaten
  • 2 tablespoons plain flour
  • 1/2 cup bread crumbs
  • pepper
  • salt
  • oil for deep-frying


  • Boil, peel and grate the potatoes.
  • Prepare the seasoning by mixing paprika, basil and oregano. Divide into 2 portions.
  • Add parmesan cheese, salt, pepper, and one portion of the seasoning mix to the grated potatoes and mix well.
  • Take the bread crumbs in a bowl and mix with the rest of the seasoning.
  • Place the beaten egg and flour in separate bowls.
  • Divide the potato mixture into 10 balls and flatten them. Place a piece of the mozzarella in each potato disc, close and shape into a cylinder. Repeat with the rest of the mixture.
  • Roll the croquettes in flour, dip in egg, shaking off the excess and roll them in breadcrumbs to coat.
  • Heat oil in a skillet and fry in batches each for 10 minutes, turning occasionally to get golden brown potato croquettes.


  • If you want an eggless potato croquette recipe, the egg can be replaced with plain flour or flaxseed meal made into a paste with water. For this recipe, you will need 2 tablespoons of flour/flaxseed meal.
  • Grating the potatoes rather than just mashing, will give you a uniform texture.
  • White potatoes may also be used for this recipe, but Russet potatoes are starchy and bind well when mashed.
  • Mixing the breadcrumbs with the herbs will enhance the flavor of the outer shell, too.
  • Use salt sparingly since a lot of cheese has gone into this recipe.

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