Hello everybody, it is Kayley, welcome to my recipe website. Today, we’re going to prepare a special dish, leftover mashed potato croquettes with cheese & green onions. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Leftover Mashed Potato Croquettes with Cheese & Green Onions is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Leftover Mashed Potato Croquettes with Cheese & Green Onions is something which I have loved my entire life. They are nice and they look wonderful.

My Baked Cheesy Potato Croquettes are an easy bite-sized snack or side dish. Mashed potato, stuffed with cheese, coated with breadcrumbs and baked until the cheese Leftover mashed potato - it's best if it's chilled. Cubes of cheddar cheese - go for strong/mature cheddar for a deeper flavour.

To begin with this recipe, we must first prepare a few ingredients. You can cook leftover mashed potato croquettes with cheese & green onions using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Leftover Mashed Potato Croquettes with Cheese & Green Onions:

1. Prepare For the croquettes:
2. Make ready 2 cups mashed potatoes (firmly packed)
3. Make ready 1/4 cup flour for the croquettes
4. Make ready 1 large egg
5. Take 1/2-2/3 cup grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack)
6. Prepare 1/4-1/2 teaspoon salt
7. Take 1 large green onion, chopped (white parts, too)
8. Take For coating and frying:
9. Prepare 1/2 cup flour
10. Get 1/4 cup oil

These leftover mashed potato cakes are crazy delicious. The outside of these leftover mashed potato cakes is light and crispy with a touch of cheese-melted-onto-the-side-of-a-pan taste. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions. Kelly's Notes: All leftover mashed potatoes.

Instructions to make Leftover Mashed Potato Croquettes with Cheese & Green Onions:

1. Put all ingredients in a large mixing bowl. (Try to sprinkle the salt evenly over the entire surface area of the mashed potatoes so you don't accidentally get a super salty bite.)
2. Get in with your hands (or a wooden spoon or spatula if you're not a handsy person) and mix everything thoroughly.
3. Divide batter into 4 equal parts and form each fourth into a roughly 4.5 inch diameter patty.
4. Heat the 1/4 cup oil in a fry pan to medium high.
5. While the oil is heating, coat the patties on all sides with a little bit of flour.
6. Fry the croquettes, two at a time, for 4 to 5 minutes per side. You'll know the oil's ready if you hear a gentle sizzle when you throw a pinch of flour into the pan. If you don't see that flour cooking and hear it sizzling right away, your oil's not hot enough yet and you should wait, otherwise your croquettes won't sear immediately, and they'll absorb too much oil and be greasy. If the croquettes are browning too much before the 3.5 minute mark, turn the heat down a touch.
7. Enjoy!

Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Great choice for leftover mashed potatoes! These are a little persnickety I will admit. Not for the faint of heart. These little croquettes have a creamy filling with a crispy outside.

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