Baked Potato Croquettes

I am the left-over queen and can’t bear to throw away perfectly good food.  I can always transform something left-over into something else to enjoy.  Apart from being economical it’s also a lot of fun.  Thinking how to use up those bits and pieces in the most interesting way is worth the time as you can often discover your new favourite dish at the same time!

The secret ingredient in these delicious croquettes is a tub of spreadable Philly Light Cheese with Chives.  It gives a lovely subtle flavour to the mashed potato and renders it creamy and soft.  Coated in crunchy breadcrumbs, this is a definite winner…

Potato Croquettes

Ingredients:

Leftover mashed potato (about 3 cups)

1 200g tub spreadable Philadelphia Light Cream Cheese with Chives

1 beaten egg

1 cup grated parmesan cheese

½ teaspoon grated nutmeg

Salt & pepper to taste

Couple of tablespoons of plain flour to bind the mixture

Panko bread crumbs

2 tablespoons olive oil

Olive oil spray

Method:

Mix together all the ingredients apart from the panko crumbs & olive oil

Form into balls or patty shapes

Combine the panko crumbs and olive oil together and press each croquette

Into the mixture using your hands to keep the shape even

Place on a baking tray lined with baking paper

Spray lightly with olive oil spray

Bake in hot oven – 220c fan-forced – for about 20 minutes or until golden brown

 

 

Bon Appetit!   🙂

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