Cheesy Beef Croquettes
These Cheesy Beef Croquettes are like taking the comforting flavors of a classic cottage pie and wrapping them in a crispy, golden shell. Imagine creamy mashed potatoes mixed with a savory ground beef filling, perfectly seasoned and studded with herbs, with a gooey cube of mozzarella at the center. Each bite delivers a delightful contrast of textures: creamy, cheesy, and crunchy. It’s cottage pie, but portable, indulgent, and irresistibly fun to eat!
(adsbygoogle = window.adsbygoogle || []).push({});Why You’ll Love It
- Comfort Food with a Twist: All the hearty flavors you love in a cottage pie, transformed into a crispy, snackable delight.
- Easy to Customize: The filling possibilities are endless! Swap the classic filling for a sweet-savory bulgogi ground beef for a Korean-inspired twist, or keep it simple and omit the filling entirely for a delicious potato croquette.
- Perfect for Any Occasion: Whether it’s a snack, appetizer, or a cozy dinner, these croquettes are guaranteed to impress.
- Crowd-Pleasing and Portable: These croquettes are easy to serve and even easier to eat—no utensils required!
This recipe is as versatile as it is delicious, so let your creativity shine and make it your own!
(adsbygoogle = window.adsbygoogle || []).push({}); (adsbygoogle = window.adsbygoogle || []).push({});Tips for Perfect Croquettes
Unlike a traditional cottage pie recipe, this version uses less liquid in the filling to ensure the croquettes hold their shape. I reduce the sauce down as much as possible until it’s thick and rich, with just enough moisture to bind the ingredients without making the mixture too wet. This helps the croquettes stay firm and maintain their crispy coating during frying.
Feel free to customize the filling by adding your favorite vegetables! Peas, corn, or even diced bell peppers would work wonderfully to add more texture and flavor. Don’t hesitate to make this recipe your own—it’s a blank canvas for all kinds of delicious variations.
(adsbygoogle = window.adsbygoogle || []).push({});These Cheesy Beef Croquettes are the ultimate fusion of hearty cottage pie flavors and crispy finger food. With a crunchy panko coating, a creamy potato-beef filling, and a surprise cheesy center, they’re the perfect snack or appetizer for any occasion. Whether you stick with the classic filling or customize it with your favorite ingredients—like a sweet-savory bulgogi beef or a simple potato-only version—this recipe is endlessly versatile and absolutely irresistible.
- 800 g yukon gold potatoes (chopped in quarters)
- 2 tbsp parsley (chopped)
- salt
- neutral oil (for frying)
- 1/2 lb ground beef
- 1 tbsp tomato paste
- 1 sprig rosemary
- 1 sprig thyme
- 1/4 onion (diced)
- 1/2 celery stalk (diced)
- 1/2 carrot (diced)
- 2 cloves garlic (minced)
- 1 cup beef broth
- 1 tsp worcestershire sauce
- 1 tbsp all purpose flour
- 4 oz mozzarella cheese (cubed)
- salt to taste (I use beef bouillon paste to season my filling to my taste for more flavor)
- 1 egg
- 60 g all purpose flour
- 1/3 cup water (adjust for desired consistency)
- 2 cup panko bread crumbs
Place the chopped potatoes in a pot of heavily salted water and bring to a boil. Cook until fork-tender. Drain and mash the potatoes, then set aside.
In a skillet, cook the ground beef over medium heat until browned.
Add the diced onion, carrot, celery, and garlic. Sauté for 2–3 minutes.
Sprinkle in the flour, stirring well, and cook for another 1–2 minutes.
Stir in the tomato paste, beef broth, rosemary, and thyme. Cook until the sauce is reduced and thickened.
Remove the rosemary and thyme sprigs. Taste and adjust seasoning with salt or beef bouillon paste for more flavor. Set the beef mixture aside to cool slightly.
Mix the mashed potatoes with the parsley and beef mixture until fully combined.
Scoop portions of the potato mixture and shape into balls. Press a cube of mozzarella cheese into the center of each ball and reshape to enclose the cheese completely.
In a bowl, whisk together the egg, flour, and water until smooth, adjusting the water for a slightly thick batter consistency.
Roll each croquette in the batter, then coat in panko breadcrumbs. Ensure they’re evenly covered.
Heat oil in a deep pot to 350°F (175°C). Fry the croquettes in batches, turning occasionally, until golden brown on all sides. Remove and drain on a paper towel-lined sheet.
For the perfect dipping sauce, combine sour cream with finely chopped chives, a dash of onion powder, and a pinch of salt. For exact measurements and additional tips, visit my Garlic Parmesan Smashed Potatoes recipe on my website.
Sprinkle the croquettes with extra parsley and serve warm with the sour cream onion and chive sauce or a squeeze of fresh lemon for added brightness.
