Healthy and easy baked potato croquettes

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You can make healthy and easy baked potato croquettes by not deep-frying them. You will never deep-fry potato croquettes again once you’ve tried this baking technique!

Try these healthy and easy baked potato croquettes! Even though they were not deep-fried, they are soft on the inside but crispy and crunchy on the outside. You can be so creative with this recipe; it is versatile. You can add anything you want. 

I am taking you to the island of Madagascar today to try some of our favorite food. Madagascar has a cosmopolitan culture, so you will find all sorts of foods originating from other countries that have been developed into Malagasy food over the years. 

The Malagasy croquette recipe originated from France; since Madagascar was a French colony, we have lots of French cuisines rooted in our Malagasy food cultures.

But I have developed this recipe and made it into a healthy and easy baked potato croquettes recipe that is tastier but still stayed true to the original recipe. Here is how I make it.

3 potato croquettes with green salad and pomegrenate

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Ingredients we need to make the potato croquettes

This recipe is so versatile, so you can be as creative as you want. You can add or remove anything you want on it. 

PS: You can use leftover mashed potatoes to make croquettes. 

Here are what we need: 

Russet potatoes: Russet potatoes are perfect for this recipe because they are starchy and will not become gluey and sticky when cooked. But you can use other types of potatoes, too.

The potatoes taste so good if you boil them with the skin on before you mash them, but you can also cook them the same way you would when you make mashed potatoes, and they still taste good.

Eggs: Eggs help the croquettes retain their shapes. They give a beautiful golden color to the croquettes and a more delicious flavor. 

Japanese style panko bread crumbs: The Japanese style panko breadcrumbs is the secret ingredient to this recipe. They are light and airy, and they have a great texture that helps them become crisp as they cook. Panko is perfect for baking and frying because they absorb less oil than regular breadcrumbs. 

I call the Japanese style panko bread crumbs the secret ingredient because they will give you the potatoes’ crunchiness and crispiness without deep frying the potato. And they help the croquettes retain their forms when cooked. 

Nowadays, they have many healthier versions of panko breadcrumbs; there is the gluten-free panko, the 100% whole wheat Japanese style panko bread, and some other brands. Make sure you choose the unseasoned panko bread. 

Oil spray: Oil spray is what we use to prevent us from deep frying the croquettes. It is a healthier alternative with lower calorie content. It cooks the croquettes evenly without turning them soggy and adds more smoky flavors.  

I use the Canola oil cooking spray from Costco. I love it because it can last for a long time, and they taste excellent, but you can use any cooking oil spray you want. 

Green onions: They give the croquettes a boost of flavor.

Ground beef (optional): As I mentioned above, this recipe is so versatile that you can add or remove anything you want from it. 

The Malagasy croquettes ask for ground beef, so I am adding ground beef to this recipe. 

Garlic salt: For boosting the flavors. 

Steak seasoning (Optional): To boost the ground beef’s flavor.

Salt and pepper to taste: For additional taste and flavor. But, be careful with the overuse of black pepper because it can get so spicy when mixed with potatoes if you use too much. Taste as you go. 

Feel free to add cheese or anything you want to this recipe. 

Ingredients to make potato croquettes: ground beef, green onions, potatoes, eggs, garlic salt, black pepper, parsley, panko bread crumbs.

How to make the baked potato croquettes crispy and crunchy?

Even though the traditional method of cooking potato croquettes is deep-frying, we can definitely bake them to make them a lot healthier and they are still soft on the inside and crunchy on the outside.

But it can be hard to achieve the right textures if you do not do it the right way, so how do you make the healthy and easy potato croquettes?

 Please read the instructions first before you start. 

Step 1: Boil the potatoes with their skins on for about 16-18 minutes or until they are soft and tender. Do not forget to wash the potatoes first. In the meantime, while the potatoes are boiling, prepare the other ingredients.

You know the potatoes are tender when you can easily poke them with a fork. Drain the water then let the potatoes cool off. After that, peel the potato’s skin and mash it with a potato masher. Set aside.

Step 2:  Complete step 2 while you wait for the potatoes to cook: 

Cook ground beef on medium-high heat. Do not add any oil. Drain the rendered fat from the ground beef if needed — season with any of your favorite steak seasoning. A little extra seasoning will pay off in the end by helping offset the potatoes’ natural starch. Remove from pan and add to mashed potatoes. 

Step 3: Gently combine mashed potatoes, cooked ground beef, and chopped green onions. Do not overmix because that will cause the mixture’s texture to be gluey. Now taste the mixtures to help you know how much more seasoning you need to add. And season with garlic salt, and black pepper according to your taste. 

Step 4: Use a wooden spoon to scoop out the mashed potatoes. Use the palm of your hand to roll and flatten it out into a disc shape. Place on a plate and repeat with the remaining ingredients. 

Note: I chose to shape the croquettes into a disc because this way the croquettes can cook evenly without the need for flipping. If you shape it into a log or a ball, you have to flip it, or else the sides will not cook. 

potato croquette shaped into a disc on the palm of a hand

Step 5: This step is very important, please do it the exact same way. Dip the croquette into the beaten eggs first. You can use a fork or your hand to flip it. Lift the croquette so the excess egg can drip off. Then place it in the panko bread crumbs. Cover it well. Return to the beaten eggs again, then the panko breadcrumbs. Make sure they are completely covered. Place on a greased non-stick baking sheet. 

Do this to the rest of the croquettes. 

Uncooked potato croquettes on a baking sheet

Step 6: Spray the croquettes with a generous amount of cooking oil spray. Bake in 425°F (219°C) for 20-22 minutes. No need to flip it. When the timer rings, turn your oven to broil, then broil the croquettes in low heat for 2 minutes. Do not move away as the croquettes can burn so quickly. 

Cooked baked potato coquettes on a baking pan

Remove from the oven and let cool off. Transfer into a plate and serve warm. They can be eaten as a snack, a main dish, or a side dish.

Voila, it’s so easy! That is how to make the healthy and easy baked potato croquettes.

Bon Appetit!

Note: Cooking time may vary according to your oven temperature, but the cooking time should be around 20-22 minutes. 

Do you want more potato recipes? Try our Baked eggs and potatoes with Greek yogurt sauce recipe, they’re so easy to make and so delicious!

Healthy and easy baked potato croquettes

You can make a healthy and easy baked potato croquettes by not deep frying them. You will never deep fry potato croquettes again once you've tried this baking technique! Even though they were not deep-fried, they are soft on the inside but crispy and crunchy on the outside. You can be so creative with this recipe; it is versatile. You can add anything you want.

  • 4 Medium Russet potatoes
  • 1/2 lbs. Ground beef
  • 1/2 Cup Green onions (Chopped)
  • 3 Eggs (Large)
  • 1 Box Japanese style panko bread crumbs (About 2 cups)
  • Garlic salt (To taste)
  • Black pepper (To taste)
  1. Step 1: Boil the potatoes with their skins on for about 16-18 minutes or until they are soft and tender. Do not forget to wash the potatoes first. In the meantime, while the potatoes are boiling, prepare the other ingredients.

    You know the potatoes are tender when you can easily poke them with a fork. Drain the water then let the potatoes cool off. After that, peel the potato's skin and mash it with a potato masher. Set aside.

    Step 2:  Complete step 2 while you wait for the potatoes to cook: 

    Cook ground beef on medium-high heat. Do not add any oil. Drain the rendered fat from the ground beef if needed — season with any of your favorite steak seasoning. A little extra seasoning will pay off in the end by helping offset the potatoes' natural starch. Remove from pan and add to mashed potatoes. 

    Step 3: Gently combine mashed potatoes, cooked ground beef, and chopped green onions. Do not overmix because that will cause the mixture's texture to be gluey. Now taste the mixtures to help you know how much more seasoning you need to add. And season with garlic salt, and black pepper according to your taste. 

    Step 4: Use a wooden spoon to scoop out the mashed potatoes. Use the palm of your hand to roll and flatten it out into a disc shape. Place on a plate and repeat with the remaining ingredients. 

    Note: I chose to shape the croquettes into a disc because this way the croquettes can cook evenly without the need for flipping. If you shape it into a log or a ball, you have to flip it, or else the sides will not cook. 

    Step 5: This step is very important, please do it the exact same way. Dip the croquette into the beaten eggs first. You can use a fork or your hand to flip it. Lift the croquette so the excess egg can drip off. Then place it in the panko bread crumbs. Cover it well. Return to the beaten eggs again, then the panko breadcrumbs. Make sure they are completely covered. Place on a greased non-stick baking sheet. 

    Do this to the rest of the croquettes. 

    Step 6: Spray the croquettes with a generous amount of cooking oil spray. Bake in 425°F (219°C) for 20-22 minutes. No need to flip it. When the timer rings, turn your oven to broil, then broil the croquettes in low heat for 2 minutes. Do not move away as the croquettes can burn so quickly. 

    Remove from the oven and let cool off. Transfer into a plate and serve warm. They can be eaten as a snack, a main dish, or a side dish.

    Voila, it's so easy! That is how to make the healthy and easy baked potato croquettes.

    Bon Appetit!

 Russet potatoes are perfect for this recipe because they are starchy and will not become gluey and sticky when cooked. But you can use other types of potatoes, too.

Feel free to add cheese or anything you want to this recipe. 

Cooking time may vary according to your oven temperature, but the cooking time should be around 20-22 minutes. 

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Lindsay

5 stars
These look delicious – I love the panko breadcrumbs! I’ll look forward to trying these out next week!

Lindsay

5 stars
Thanks so much! Took them to a neighbor and they loved them!

Melinda

I never would have thought about baking the croquettes! Will have to try this after the new year when I kick start my healthy eating.

Jeannie

thanks for a detailed recipe! its like a perfect meal and looks comforting.

Stacy Boswell

These look great! I love that they are baked not fried but you still get the crispy outside. Cant wait to try!

Gabriela Herrera

5 stars
Love the colors in your recipe and everything looks so delicious. I will have to veganize this.

5 stars
I’ve never had a potato croquette before, but these look fantastic. Crispy on the outside and soft on the inside. Love it!

5 stars
I want to make them this weekend. The only problem is that all potatoes in the UK are disintegrating when boiling, they must be extra soggy from so much rain:( I’ll give it a go anyway!

Jody

These look delicious. I just saved on Pinterest to make these soon!

Alyssa HixenbauGh

5 stars
This recipe sounds so delicious! I love your easy ideas and quick meals.

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