1/ Classic Potato Croquettes – Fluffy and buttery inside, with a slight crunch outside, these deep-fried rolls are irresistible. Made with low-water potatoes, baked or microwaved for dryness ...

Add a few dried herbs to the potato croquettes if you wish. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer.

Add the beef and vegetable mixture to the potatoes, sprinkle in 1 tsp of salt and some black pepper and mix well. Refrigerate for at least one hour, or until well chilled. Taste the croquette ...

For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly. Lightly beat one of the eggs and ...

1¾ cups panko ½ cup all-purpose flour ¼ cup whole milk 1 large egg Neutral oil, such as canola or grapeseed, for frying ...