Potato, Shallot and Parmesan Croquettes


These really remind me of my childhood, leftover mashed potato re imagined in a deep fried treat! We used to have larger croquettes but as I made these as part of a nibbles night I made them smaller, just a couple of mouthfuls really.

I use gluten free fresh breadcrumbs, when gluten free rolls or bread are reduced, I buy a few packets and make them into breadcrumbs, due to the cost and being a tight Scot! I don’t cut off the crusts, I use all of the loaf or bread which does make a darker crumb to regular bread, once crumbed they live in the freezer so I have them for future use.

Feel free to use regular fresh breadcrumbs if you don’t need the GF version!

Makes 20 small croquettes.


400g leftover mashed potato

100g Parmesan, finely grated

2 small shallots, very finely diced

salt and pepper

3 eggs, beaten

120g gluten free fresh breadcrumbs

Oil to fry


Combine the mashed potato, Parmesan, shallot, salt, pepper and 1 egg in a large bowl.

Pour the beaten egg into a shallow bowl, pour the breadcrumbs into another.

Take small quantities of the potato mix and shape them, dip in the beaten egg and then roll in the breadcrumbs, set aside on a plate and repeat with the remaining potato until it has all been used.

Place the croquettes in the fridge for 30 mins.

Heat the oil in a deep fat fryer, enough to deep fry, until a breadcrumb immediately sizzles in it.

Gently lower the croquettes in, I do five at a time, once golden and cooked through, remove with a slotted spoon and set aside on kitchen towel, repeat with the remaining croquettes.

26 thoughts on “Potato, Shallot and Parmesan Croquettes”

  1. I’m excited to attempt croquettes again. I tried making stuffed gruyere ones a few weeks ago, but the recipe and I didn’t agree. It called for too much milk and made the potato mix too runny of a consistency. I think I’ll try your version, but with some garlic and peppers mixed in.

  2. I am addicted to potatoes so this new recipe will fit in fine with my meal planning. Quick question; What is the difference between, say, a red onion and a shallot? I’ve never used a shallot before in cooking, not sure why, probably because I don’t know much about one! Blessings to you!

    1. Hi Papatony08, shallots are also known as scallions. They have a much milder flavour compared to a brown onion and are smaller, the ones I buy are around 5cm long and 3cm wide. I would happily swap red onion into this recipe or even consider a spring onion/green onion if you have that handy?
      Hope that helps. πŸ™‚ Ros

      1. yes, it most definitely helps. I normally only use either a sweet onion or red onion, but now I can experiment with a new one! Thank you for the tip! Have a great day!

      1. Made them right after I re-blogged it, hubby said (sarcastically) I wasn’t allowed to make them ever again! ….lol
        Everyone said they were fantastic and addictive.
        I had 4 pounds of leftover potatoes from a function, we used it all up. When I got up to get ready for work they were all gone

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s