Potato Leek Croquettes Recipe

Name: Potato Leek Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds potatoes (i used russet); 1 1/4 cups grated parmesan cheese; 1 large leek, or 2 medium; 2 eggs; 2 teaspoons black pepper; 1 teaspoon salt; 1/4 cup butter + 1 tablespoon; 2 cups polenta corn meal; 1/2 cup panko; 1/2 cup breadcrumbs; vegetable oil; fried sage for garnish

Servings: persons

3 pounds potatoes (i used russet)
1 1/4 cups grated parmesan cheese
1 large leek, or 2 medium
2 eggs
2 teaspoons black pepper
1 teaspoon salt
1/4 cup butter + 1 tablespoon
2 cups polenta corn meal
1/2 cup panko
1/2 cup breadcrumbs
vegetable oil
fried sage for garnish

1
Peel potatoes and cut into 2 inch cubes. Boil potatoes in a large pot of salted water for 30 minutes, or until just fork tender. Place potatoes in the food processor with tablespoon of butter and pulse until mashed.
2
Meanwhile, trim leek, dice, and wash in a bowl of cold water, allowing the dirt to sink to the bottom. Place leek pieces on a dry paper towel, and melt remainder of butter in a medium skillet over medium heat. Sweat leeks in the butter with salt and pepper until soft, about 6 minutes.
3
Add leeks to the food processor, add eggs, cheese, and pulse till combined. Transfer mixture to a bowl and refrigerate for at least 30 minutes.
4
In a large rimmed skillet, heat 2 inches of vegetable oil. In a baking dish, combine panko and polenta, season with salt, and whisk. Roll teaspoons of chilled croquette batter in the polenta and breadcrumbs and fry in oil until golden on both sides, about 2 minutes per side. Place finished croquettes on a paper towel lined platter and top with fried sage or fresh rosemary.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds potatoes (i used russet), 1 1/4 cups grated parmesan cheese, 1 large leek, or 2 medium, 2 eggs, and more.

Yes, Potato Leek Croquettes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Leek Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions