I’m always on the lookout for recipe ideas that help reduce waste, use up leftovers, and still feel like something special. These Chicken & Potato Croquettes tick every box.
This recipe is endlessly adaptable and a great way to turn fridge scraps into something you’d happily serve to guests.
The base ingredients are simple: cooked chicken and boiled, mashed potatoes. No milk, no butter. Just good old starchy mash to hold everything together. The magic happens when you start layering in extra flavours.
Using chicken mince means this recipe is both economical and freezer-friendly. Chicken mince is often on special and it freezes well, which makes it a smart staple to have on hand. You can also swap it out for shredded leftover roast chicken, poached or slow-cooked chicken, if that’s what you’ve got.
The beauty of croquettes is how easily they welcome whatever you have on hand. Think of them as a blank canvas. Dice up some onion, celery, or carrot for a little crunch. Add leftover steamed greens like broccoli or beans, or stir in cooked mushrooms, corn, or leek for extra oomph. A handful of grated zucchini or chopped spinach can also be snuck in for extra nutrients. Just make sure to squeeze out any moisture first.
For flavour, don’t be shy. Chopped herbs like parsley, thyme, or chives add freshness. A pinch of smoked paprika, cumin, or even a little garam masala can take them in a new direction. Grated cheese binds the mixture and adds a creamy texture.
Once formed, each croquette is rolled in flour, dipped in egg, and coated in breadcrumbs. Then just pan-fry until golden and serve with a simple salad or dipping sauce.
These croquettes are comfort food with a conscience. A little crispy, a little cheesy, and a whole lot of resourceful. Perfect for batch-cooking, lunchboxes, or using up Sunday roast extras.
Waste-Not Chicken & Potato Croquettes
Ingredients
- 3 cups mashed boiled potatoes
- 400g chicken mince (approx 3 cups cooked)
- oil or butter, to fry
- salt & pepper, to taste
- 1/4 tsp smoked paprika
- 2 Tbsp diced pickles (I used jalapeno)
- 1⁄2 cup grated cheese
- 1⁄2 cup flour
- 2 eggs
- 1 cup breadcrumbs (I used Ryvita cracker crumbs)
Method
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- Boil, drain and mash potatoes (no milk, no butter, just plain mash). Cold, left-over potatoes work perfectly too.
- In a fry-pan, cook chicken mince with in a splash of oil or butter. Season with salt and pepper and add seasonings during the process. If using cold cooked chicken, simply shred into a bowl and season.
- Combine the mashed potatoes and cooked chicken, along with pickled and grated cheese. Mix well. As all the ingredients are cooked you can safety taste as you go and adjust the flavours to your preference.
- Prepare separate bowls so they are ready for the crumbing process – flour, eggs (lightly beaten), and breadcrumb.
- Scoop out small handfuls of mix and form croquettes (short sausage-like cylinders) using the palm of your hand.
- Dip in order – flour, egg, then breadcrumbs. You may need to lightly roll the croquettes during this process to ensure they are evenly covered in each coating. It can be a messy process so you may wish to wash your hands intermittently which will make the process easier.
- Place croquettes on baking paper and allow to cool in the fridge to help the crumb layers set, before pan-frying until golden.
