Ingredients

leftover mashed potatoes
flour of choice (I prefer quinoa flour or buckwheat flour)
seasoned salt (or salt and pepper)
eggs
breadcrumbs of choice (I prefer Italian breadcrumbs)

oil of choice (olive, vegetable, or avocado oil work well)

Method

1. Set up: Set out a plate with flour of choice (enough to lightly coat the surface of your croquettes) and mix in a dash of seasoned salt.
   Set out a bowl of beaten eggs (~1 per cup of mashed potatoes).
   Set out a plate of breadcrumbs (season with seasoned salt or preferred seasonings if your breadcrumbs are not pre-seasoned).
2. Add ~1/2 inch of oil to a pan with a lip – your pan should be large enough to fit your croquettes without overlapping (work in multiple batches if needed). Start heating over medium to medium-high heat until it reaches 350°F.*
3. Pané mashed potatoes: Form mashed potatoes into round, flat discs, balls, or sausage shapes. See notes if adding any mix-ins to your mashed potatoes before forming.
   Gently place formed mashed potatoes onto your seasoned flour plate, and cover/dip your disc in flour until coated.
   Allowing any excess flour to come off, move coated potatoes to the beaten eggs. Dip until all of the flour is coated in eggs. Allow some excess egg to drip off as you move them to the breadcrumbs plate.
   Coat the potatoes in crumbs by pressing into the crumbs on the plate, flipping and pressing to ensure that all sides are well coated.
4. Cook: Transfer panéed croquettes into the hot oil, working in batches to prevent overcrowding. Allow to cook for ~2-3 minutes (until golden brown on the bottom), then flip or turn until golden on all sides.
5. Transfer finished croquettes to a paper-towel lined plate (to absorb any excess oil) until cooled enough to eat.

Notes:

1. Optional mashed potato mix-ins*:
   – shredded or crumbled cheese of choice
   – mince meat/protein/sausage of choice
   – minced onions, green onions, or chives
   –  bacon bits
   *Adding too many mix-ins could prevent your mashed potatoes from staying together while breading or after cooking. If you are having difficulty keeping your mixture together, you can always add a beaten egg to help the mixture stay bound while forming and cooking.
2. Potato croquettes are great on their own as a snack or appetizer, served with Basil Pesto, Cashew Curry Dip, or Roasted Red Pepper Bruschetta. They are also great as part of your favourite meals in place of regular old potatoes, especially with a light salad to brighten up this hearty, fried side.