Broccoli & Potato Croquettes

This recipe takes advantage of every part of the broccoli, including the stalk, and is a great way to use up leftover mashed potatoes. These crispy broccoli croquettes, with their delectable breadcrumb coating, make for a delicious pre-dinner snack or a flavourful side dish. Serve them alongside a tasty garlic aioli for an extra burst of flavour.


  • 500g leftover mashed potato or approximately 2-3 large potatoes
  • 1 head of broccoli
  • 1 egg
  • 60g cheese
  • ½ cup flour

  • 1 cup breadcrumbs
  • 2 eggs
  • 10 ml water
  • Salt
  • Pepper
  • Oil for cooking


Wash the broccoli and shake off the excess water. Chop the broccoli into smaller pieces, including the stalk. Place the broccoli into a food processor and blitz until fine.

In a large bowl, add the cold mashed potatoes, blitzed broccoli, 1 egg, grated cheese, salt, and pepper. Mix until combined.

Using your hands, shape the mixture into cylinder shapes. This mixture should make approximately 12-14 croquettes.

Place the shaped croquettes onto a baking tray and into the oven for 10 minutes to set.

In the meantime, prepare the breadcrumbs and egg mixture.

Gather 3 bowls:

a. In the first bowl, add the flour and season with salt and pepper.

b. In the second bowl, whisk together 2 eggs and 10ml of water.

c. In the third bowl, add the breadcrumbs.


Crumb each croquette. To crumb the croquettes, place them into the flour mixture first, ensuring to coat each side evenly.

Next, transfer the croquettes into the egg wash, ensuring they are fully coated.

The final step is to add the croquettes to the breadcrumbs and gently pack on the crumbs, ensuring to coat every inch. Gently shake off any excess breadcrumbs.

Repeat until all of the croquettes have been crumbed.

Heat a large frying pan with oil on low heat. Fry on either side for 4-5 minutes until golden brown.

Best served hot with your favourite garlic aioli.