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Steak and Mashed Potato Croquettes



  • Serves 4
  • Cooks in 35 mins (20m prep + 15m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Leftover steak and mashed potatoes

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, combine the shredded leftover steak and cooled mashed potatoes.
  2. 2.Season with salt and pepper, and mix well to combine.
  3. 3.Shape the mixture into small croquettes, about 2 inches in diameter.
  4. 4.Dredge each croquette in flour, shaking off any excess.
  5. 5.Dip the croquettes in beaten eggs, allowing any excess to drip off.
  6. 6.Coat the croquettes in breadcrumbs, pressing gently to adhere.
  7. 7.In a large skillet, heat the vegetable oil over medium heat.
  8. 8.Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side.
  9. 9.Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil.
  10. 10.Serve the steak and mashed potato croquettes hot, with your favorite dipping sauce or as a side dish.
  11. 11.Enjoy!

lightbulb_outline Tips

  • chevron_rightYou can add some grated cheese or chopped herbs to the croquette mixture for extra flavor.
  • chevron_rightIf you don't have leftover steak, you can use cooked ground beef or chicken instead.
  • chevron_rightMake sure the mashed potatoes are cold before mixing them with the steak to make it easier to shape the croquettes.
  • chevron_rightServe the croquettes with a side of salad or steamed vegetables for a complete meal.