Non-fried Potato Croquettes with Cheese and Butter

Name: Non-fried Potato Croquettes with Cheese and Butter
Yield: 11 servings
Cuisine: American
Ingredients: 200 ml Panko; 2 tbsp Vegetable oil; 3 Potatoes; 1 tbsp Butter; 5 to 6 shakes ● Salt and pepper; 1 tsp ● Soup stock granules; 60 grams Cream cheese (chopped into smaller cubes)

cookpad.japan @cookpad_jp

I wanted to make non-fried croquettes. I tried adding cheese to my favorite buttered potatoes, and it became a satisfying recipe.

These aren't fried, but they're still delicious! Recipe by Nyakun. (Yields 11 to 12 small croquette balls.)

I wanted to make non-fried croquettes. I tried adding cheese to my favorite buttered potatoes, and it became a satisfying recipe.

These aren't fried, but they're still delicious! Recipe by Nyakun. (Yields 11 to 12 small croquette balls.)

cookpad.japan @cookpad_jp

I wanted to make non-fried croquettes. I tried adding cheese to my favorite buttered potatoes, and it became a satisfying recipe.

These aren't fried, but they're still delicious! Recipe by Nyakun. (Yields 11 to 12 small croquette balls.)

I wanted to make non-fried croquettes. I tried adding cheese to my favorite buttered potatoes, and it became a satisfying recipe.

These aren't fried, but they're still delicious! Recipe by Nyakun. (Yields 11 to 12 small croquette balls.)

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Ingredients

11 servings

[For coating:]
200 mlPanko
2 tbspVegetable oil
3Potatoes
1 tbspButter
5to 6 shakes ● Salt and pepper
1 tsp● Soup stock granules
60 gramsCream cheese (chopped into smaller cubes)

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Steps

1

Cut potatoes into bite-sized pieces. Put into heatproof container with a little water and cover with plastic wrap. Microwave (if your microwave has settings, select something like "prepping root vegetables"). Combine with butter while hot. Mash and mix well.
2

Add ● ingredients to the mixture in Step 1 and season. (Adjust the taste to your liking.)
3

Chop each cube of foil-wrapped cream cheese into fours.
4

Form potatoes from Step 2 into 11 to 12 small balls. Bury cubes of cheese in their centers and shape.
5

Combine ingredients for coating in heatproof container used in Step 1. Preheat oven to 210°C. ※Also refer to Step 8.
6

Coat the potato balls from Step 4 with the coating mixture. (Scoop the mixture with one hand, place the balls on top, and coat as if making onigiri.) Line oven-proof plates with baking paper.
7

Bake in a preheated oven for 13 to 15 minutes and it's done. ※It won't be undercooked even if the coating isn't golden brown because the filling is already cooked.
8

[If you prefer the panko golden brown] Dry-fry until browned and mix in some vegetable oil if you want to give your croquettes some extra toasted crispiness.