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Prep Time
10 mins
Cooking Time
30 mins
Total Time
1 h
20 Pieces


large russet potato, peeled and cut in 1-in. (2-cm) pieces
3 tbsp + 1/4 cup
all-purpose flour, divided
45 mL + 60 mL
3 tbsp
35% whipping cream
45 mL
1/2 cup
shredded smoked Gouda cheese, such as Sylvan Star
125 mL
1/3 cup
finely chopped ham
75 mL
3 tbsp
finely chopped fresh chives
45 mL
eggs, beaten
1 cup
panko breadcrumbs
250 mL
2 cups
vegetable oil for frying (approx.)
500 mL


Step 1

Place potato in large saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer until potato is fork-tender, about 15 min.

Step 2

Drain and mash potato. Stir in 3 tbsp (45 mL) of the flour and cream. Stir in cheese, ham and chives, mixing until evenly incorporated. Refrigerate potato mixture until cooled completely, about 30 min

Step 3

Place remaining 1/4 cup (60 mL) flour, eggs and panko in three separate bowls. Divide potato mixture into bite-size balls. (If the dough is quite sticky, dust hands with flour.) Place each ball in the flour and shake off excess. Then dip each ball into the eggs and roll in panko to coat.

Step 4

Heat oil in a large saucepan over medium heat until a few breadcrumbs sizzle and bubble immediately when dropped into the oil. Cook the croquettes, turning halfway through, until golden brown, approx. 3 min. Drain on a paper towel-lined plate.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Nut Free Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 croquette):
6 g
Saturated Fat:
1 g
10 g
1 g
25 mg
3 g
75 mg
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