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Small Batch, Grand Flavor • Est. 1995

Bomb Leftover Mashed Potato Croquettes

Bomb Leftover Mashed Potato Croquettes

This day-after-Thanksgiving recipe was inspired by my last trip to Amsterdam where you can find croquettes on just about every restaurant menu. When coupled with my desire to never let any mashed potato go to waste, the result is an easy and delicious way to make use of any holiday leftovers. 

The recipe can easily be doubled, tripled, or quadrupled based on how much mashed potatoes you have on hand.

Add Chorizo Bomb to your cold, sad mashed potatoes and you've got the perfect blend of gentle smoky heat that even the kids (even the ones who insist they hate potatoes!) can't get enough of. The truth is that you simply might not want to wait until you have leftovers to make this crowd pleaser, and I don't blame you.

 

Ingredients

  • 1 cup mashed potatoes
  • 1 tablespoon Chorizo Bomb
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup sliced green onion
  • 1 large egg, scrambled
  • 1/4 flour
  • 1/4 cup panko
  • 1/2 cup vegetable oil
  • 1 teaspoon Himalayan Pink Salt
  • 1 teaspoon Vietnamese Black Peppercorn
  • Sour cream or Greek yogurt, for garnish
  • Parsley for garnish

Directions

  1. In a bowl, combine your cold mashed potato, cheese, chopped green onion, and Chorizo Bomb spice. Mix the ingredients together until well combined.
  2. In a separate bowl, scramble the egg and set it aside.
  3. Prepare another bowl with flour and set it aside.
  4. In a separate bowl, mix the panko breadcrumbs, salt, and pepper. Ensure the mixture is well combined and set it aside.
  5. Pour cooking oil into a pan and heat it over medium-high heat.
  6. While the oil is heating up, take small portions of your cold potato mixture and roll them into 1-inch balls.
  7. Roll each potato ball first in the scrambled egg, then in the flour, back into the egg, and finally through the panko breadcrumb mixture. Ensure each ball is evenly coated at each step.
  8. Gently place each coated potato ball into the hot oil in the pan.
  9. Every 20 to 30 seconds, use tongs to flip each potato ball in the pan, ensuring they are evenly fried on all sides. Fry until they turn golden brown and crispy.
  10. Once the potato balls are fried to your satisfaction, use the tongs to remove them from the oil and place them on a plate lined with a paper towel. This will help absorb excess oil.
  11. Serve the Chorizo Bomb potato balls warm. Garnish with chopped parsley for added flavor and visual appeal.
  12. For an extra touch of yumminess, serve the potato balls with a side of Greek yogurt for dipping.
Tags: Chorizo Bomb Dinner Himalayan Pink Salt Holiday Lunch Party Recipe Potatoes Vegetarian Vietnamese Black Peppercorn
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Recipe Details

Yields
10.0 Potato Balls
Prep Time Cook Time Total Time
5 min 5 min 10 min

What You'll Need

  • Mixing bowl
  • Rubber spatula
  • Measuring spoons
  • Tongs
  • Frying pan or Aire fryer

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