Crispy Potato Croquettes with beef
These are not your average potato croquettes! We’re taking fluffy mashed potatoes, mixing them with delicious spicy ground beef, and rolling them into golden, crunchy bites. For extra fun, I made half of them with diced mozzarella cheese inside – the gooey cheese pull is so satisfying!
The best part is, these croquettes are super versatile. You can deep fry them for that irresistible crunch, or air fry them for a lighter, healthier option without losing the crisp. Either way, you’ll end up with golden bites that are completely addictive.
They’re perfect for:
Weekend family gatherings 🍴
Game night snacks 🏈
Party platters 🎉
Every bite is a mix of fluffy mashed potatoes, flavorful beef, and in some cases, gooey cheese that stretches beautifully when you pull them apart. Honestly, they disappear so fast that I recommend making a double batch!
If you’ve been craving a snack that’s fun to make, easy for beginners, and guaranteed to please a crowd – these Potato Croquettes with a twist are the answer.
INGREDIENTS
Potatoes - 1kg
Ground Beef - 300g
Garlic - 5 cloves
Cornstarch - 3 tbsp
Onion - 1 medium size / 150g
Paprika - 1 tsp
Turmeric powder - 1/2 tbsp
Chilli Flakes - 1 tsp (or to taste)
Parsley - 35g
Salt - 1.5 tbsp
Water - 1/2 cup
Eggs - 2 medium
Panko breadcrumbs - 1 packet / 220g
Cooking Oil - 2 cups or enough to cover the croquettes in the saucepan
Ingredients
COOKING INSTRUCTIONS
PREPARING THE INGREDIENTS
Chop 35g of parsley
Dice 1 medium size onion (or 150g)
Dice some mozzarella cheese (desired amount)
Crack two eggs into a small container, and beat thouroughly.
Unpack one packet of breadcrumbs (I am using Panko Crumbs), into a pan.
PREPARING THE POTATO
Start by thoroughly washing and cleaning 1 kg of potatoes. Any variety works, but if your potatoes aren’t very starchy, you can add a little cornstarch later to help with binding. Cut the potatoes into small pieces so they cook faster.
Boil them in salted water along with 5 cloves of garlic for extra flavor. It takes about 15 minutes until the potatoes turn soft. Once done, drain them completely to remove excess water.
Mash the potatoes until smooth and lump-free. Then, mix in 3 tablespoons of cornstarch for binding and ½ tablespoon of salt to season.
PREPARING THE BEEF
Heat 1–2 tablespoons of oil in a pan and sauté diced onions for about 2 minutes, or until golden. Add the spices – 1 teaspoon paprika, ½ teaspoon turmeric, and 1 teaspoon chili flakes. (If you’re making this for kids, you can skip the chili flakes, but I love the extra kick!)
Next, add 300g of ground beef directly into the pan. Break it up well to avoid large lumps. Season with 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon chicken powder. Cook until the beef is no longer pink.
Pour in ½ cup of water and let it simmer until the liquid has completely cooked off – you want the mixture to be quite dry with no excess moisture. Finally, sprinkle in some chopped parsley, give it a quick stir, and remove from the heat. Let the beef cool down completely before using.
Now, add the cooked beef mixture directly into the mashed potatoes and mix well until fully combined. Make sure the mixture is on the drier side – if it feels too soft or sticky, add a little more cornstarch to help with binding. The mixture should be firm enough to roll easily into balls
Scoop about 1–2 tablespoons of the beef and potato mixture into the palm of your hand. If you’re making the cheesy version, press a small piece of mozzarella into the center, then roll it into a ball.
Next, dip each ball into beaten egg, coat evenly with breadcrumbs, and place them on a platter. We’ll be frying them in batches.
DEEP FRYING
Heat about 2 cups of oil in a saucepan. The larger the pan, the more oil you’ll need, as the croquettes should be fully submerged for even frying. Fry the balls in batches for about 1 minute on high heat, or until golden brown. Remove and drain excess oil.
AIR FRYER
For a healthier option, use an air fryer. Lightly spray the rack with oil, arrange the balls inside, and spray a little more oil on top. Cook at 180°C for about 8 minutes, turning halfway, until evenly golden and crispy.
And that’s it – our dish is ready to enjoy! Crispy, golden beef potato croquettes with a deliciously gooey cheese pull.
Hope you enjoy the recipe. Watch the Youtube video for detailed instructions - Potato Croquettes with a twist! Easy beginners' recipe
