Prep Time: 10 mins
Cook Time: 45 mins
Servings: 4
Leftover Mashed Potato Croquettes
Rate this recipe for points
63
Make the most of holiday leftovers with Leftover Mashed Potato Croquettes. Toasted Dempster’s® White Bread breadcrumbs add an irresistibly crispy coating to these family favourites. They're perfect for a savoury snack or light dinner.
Make the most of holiday leftovers with Leftover Mashed Potato Croquettes. Toasted Dempster’s® White Bread breadcrumbs add an irresistibly crispy coating to these family favourites. They're perfect for a savoury snack or light dinner.
Ingredients
- 5 slices Dempster's® White Bread
- 4 cups (1 L) cold mashed potatoes
- 1 cup (250 mL) shredded Cheddar cheese
- 1/2 cup (125 mL) cooked crumbled bacon
- 1/2 cup (125 mL) fresh or frozen peas
- Pinch salt and pepper
- 1/2 cup (125 mL) all-purpose flour
- 2 eggs
Directions
Making the Croquettes:
- Preheat oven to 375°F (190°C).
- Pulse bread in a food processor to make crumbs; transfer to a baking sheet. Toast bread crumbs for 10 to 12 minutes or until golden brown; let cool completely.
- Mix together mashed potatoes, cheddar cheese, bacon, peas, salt, and pepper until combined. Divide into 12 portions and form into logs, about 2 inches (5 cm) in length.
- Place flour in a shallow dish. In a separate shallow dish, whisk eggs. Place bread crumbs in another shallow dish.
- Coat mashed potato logs first with flour, then eggs, then bread crumbs, turning to coat all over.
- Place on a rimmed baking sheet; bake for 25 to 30 minutes or until golden brown and crisp.
Tips:
Serve with a lightly dressed colourful coleslaw.
Croquettes can be made ahead, covered and refrigerated on a waxed paper-lined tray for up to 12 hours. Brush with olive oil just before baking.
