This recipe is from Season 3 of 5 Ingredient Fix


  • 1 cup leftover potatoes from Parsnip-Potato Mash recipe or plain mashed potatoes

  • 1/4 cup all-purpose flour, plus more as needed

  • 1/2 cup finely shredded Gruyere cheese, about 1-ounce

  • 1/2 cup very finely diced cooked ham or country ham, about 2 ounces

  • Kosher salt and freshly ground black pepper

  • 1/4 cup vegetable oil, for frying


  • 1.

    In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.

  • 2.

    Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.


Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

Makes 8 (2-inch) croquettes.

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