Leftover Cheesy Potato Croquettes

These croquettes are so tasty and a great way to use up all those leftover roast potatoes and cheese from Christmas Day. And if you have some left over cranberry sauce to dip them in, even better.


600g roast potatoes

200g sprouts

60g cheddar, grated

60g blue cheese, crumbled

50g plain flour

150g panko breadcrumbs (or home made with stale leftover bread)

Salt and freshly ground black pepper


Preheat the oven to 200C/180 Fan/Gas 6.

Mash the roast potatoes and sprouts in a large bowl. Grate in the cheddar cheese and crumble in the blue cheese to the potato and mix through. Once fully combined, shape the mixture into 25-30 croquettes, weighing around 30g each.

Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Season both the flour & breadcrumbs. Dip each croquette in the flour, pat off any excess, then coat in the egg using your other hand before dipping in the breadcrumbs with your dry hand. Transfer to a baking tray lined with Bacofoil® Non-Stick Kitchen Foil and repeat with the remaining mixture.

Bake for 20 minutes, or until golden-brown.

Recipe Tips – left over cold croquettes will last for a few days in the fridge, stored in a Bacofoil Zipper bag and can be eaten cold or reheated.