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Potato Croquettes


  • Flour, Starch, Wheat 300.0 g
  • Egg White 4.0 pc
  • Breadcrumbs 300.0 g
  • Cooking Oil (for deep frying)


  • Pomegranate 1.0 pc



  1. Potato Croquettes

    • Cut the ham and mozzarella in small cubes and chop the parsley.
    • Mix with prepared Knorr Potato Flakes (room temperature) and season with some black pepper.
    • Put the mixture in a piping bag and squeeze shapes of long cylinders on an oven tray and cover with baking paper.
  2. Coating

    • Coat the croquettes in 3 steps: (Flour - Egg Wash - Breadcrumbs)
    • After coating set for half an hour in the fridge.
    • Deep-fry the croquettes in 180°C boiling oil until they are golden brown color and make sure are hot inside so the mozzarella runs out when break the croquettes.
  3. Garnish

    • Clean the Pomegranate.
    • Cut the tomatoes into different shapes (halved, sliced, cubes).
  4. Serving

    • Serve 3 Croquettes per portion and garnish with fresh herbs.
    • Serve with Lady's Choice Honey Mustard Dressing.