Os croquetes de batata são a forma perfeita e deliciosa de transformar sobras de puré de batata numa nova refeição. Crocantes por fora e macios por dentro, estes bolinhos são um petisco clássico e reconfortante, ideal como entrada, acompanhamento ou até mesmo como um lanche saboroso.

Ingredientes

  • 4 xícaras de purê de batatas frias, melhor se um dia
  • 2 ovos, batidos com uma pitada de sal
  • noz-moscada
  • salsa picada
  • queijo ralado
  • 2 colheres de sopa de farinha
  • 2 ovos, batidos com 1 colher de sopa de água
  • 1 colher de sopa de óleo
  • uma pitada de sal

Preparação

  1. Se o purê de batatas for feito na hora, mexa em fogo baixo e seque e deixe esfriar.
  2. Os croquetes saem melhor se forem feitos com purê de batatas do dia anterior.
  3. De qualquer forma, as batatas devem ser bem trituradas em uma mistura lisa e fria. Adicione os ovos batidos com queijo ralado, farinha, salsinha, noz-moscada e um pouco de sal.
  4. Frite croquetes de porções de mistura – um cilindro redondo, com cerca de 8 cm de comprimento e 3 cm de diâmetro -, trabalhando com as mãos, mergulhando na mistura de ovos.
  5. Enrole as migalhas de pão e coloque-as ligeiramente afastadas em uma assadeira levemente untada ou em uma assadeira bem rasa.
  6. Cozinhe em forno moderado até ficar pronto, macio por dentro, crocante e dourado por fora. Sirva imediatamente. Faz cerca de 12 croquetes.

For a golden, crispy bite of comfort, here is the English version of this recipe.

Potato Croquettes

Potato croquettes are a classic comfort food and a truly genius way to use up leftover mashed potatoes. This recipe transforms humble spuds into golden, crispy cylinders with a soft, fluffy interior. They are wonderfully versatile, working equally well as an elegant appetiser, a satisfying side dish, or a delicious snack.

The absolute key to perfect croquettes that hold their shape is to use cold, dry mashed potatoes, which is why day-old leftovers are ideal. If your mash is freshly made, make sure it’s completely cool before you begin. This recipe is a fantastic base for experimentation; feel free to add crispy bacon bits, different cheeses like Gruyère or smoked cheddar, or other fresh herbs like chives or thyme to the potato mixture.

While this recipe guides you through baking the croquettes for a lighter, healthier result, they can also be shallow or deep-fried for a more traditional and extra-crispy finish. They are best served hot and are delicious on their own, but they pair beautifully with a variety of dipping sauces, from a simple garlic aioli to a tangy tomato relish.

Ingredients

  • 4 cups cold mashed potatoes, preferably a day old
  • 2 eggs, beaten
  • A pinch of freshly grated nutmeg
  • A handful of chopped fresh parsley
  • A handful of grated cheese (like Parmesan or Cheddar)
  • 2 tbsp all-purpose flour
  • Breadcrumbs, for coating

For the egg wash:

  • 2 eggs
  • 1 tbsp water

Method

  1. If your mashed potatoes are freshly made, stir them in a dry pan over a low heat to remove excess moisture, then allow to cool completely. The recipe works best with cold, day-old mashed potatoes.
  2. In a large bowl, combine the cold mashed potatoes with 2 beaten eggs, the grated cheese, flour, chopped parsley, nutmeg, and a pinch of salt and pepper. Mix until everything is well combined.
  3. Prepare your coating station. In a shallow bowl, beat the remaining 2 eggs with 1 tablespoon of water to make an egg wash. Place the breadcrumbs in another shallow dish.
  4. Take portions of the potato mixture and shape them into cylinders, about 8cm (3 inches) long.
  5. Dip each croquette first into the egg wash, ensuring it’s fully coated, and then roll it in the breadcrumbs until covered.
  6. Place the coated croquettes on a lightly greased baking tray, leaving a little space between them.
  7. Bake in a moderate oven, around 190°C (375°F), for 20-25 minutes, or until crisp, golden brown, and hot all the way through. Serve immediately. This makes about 12 croquettes.