A rustic family recipe — crispy outside, creamy inside, with a hearty and cheesy filling that melts in your mouth.
Why You’ll Love These
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Made with simple, accessible ingredients
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Beginner-friendly — no special tools needed
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A versatile snack or meal: serve hot with sauces or cold in lunchboxes
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Great for using leftover mashed potatoes or cooked chicken
Ingredients
For the Potato Dough:
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1 kg small English potatoes (waxy or all-purpose preferred)
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1 grated carrot
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2 eggs
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2 onions, chopped (divided)
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5 tbsp wheat flour
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1 tbsp butter
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Salt and black pepper, to taste
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Chopped fresh parsley, to taste
For the Filling:
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100–200 g chicken breast fillet, finely chopped or shredded
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5 fresh mushrooms, chopped (button or cremini)
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100 ml cream (heavy cream or cooking cream)
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100 g grated fresh cheese (mozzarella, gouda, or a melty cheese)
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1 tbsp butter
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Salt and pepper, to taste
For Cooking:
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Vegetable oil, for shallow frying
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Optional: extra flour for dusting
Step-by-Step Instructions
Step 1: Prepare the Potato Dough
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Peel and boil the potatoes in salted water until fork-tender.
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Drain and let them cool slightly.
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Mash the potatoes with a fork or masher until smooth (do not blend).
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In a frying pan, melt 1 tbsp butter, sauté 1 chopped onion until translucent.
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Add grated carrot, season with salt and pepper, and cook until softened (about 4 minutes).
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Combine sautéed mixture with mashed potatoes in a large bowl.
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Add 2 eggs, chopped parsley, and 5 tbsp flour. Mix until fully incorporated.
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The dough should be soft but firm enough to shape. Add a little more flour if too sticky.
Tip: You can refrigerate the dough for 20–30 mins for easier shaping.
Step 2: Make the Filling
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In another pan, melt 1 tbsp butter, sauté the second chopped onion until lightly golden.
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Add finely chopped chicken breast and cook until white and cooked through.
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Stir in the chopped mushrooms and cook until they release moisture and soften.
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Pour in the cream, stir, and let it reduce slightly for 2–3 minutes.
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Add grated cheese, mix well, and remove from heat. Adjust salt and pepper to taste.
Cheese Tip: Use a cheese that melts nicely but still has a little pull, like mozzarella or gouda.
Step 3: Shape the Croquettes
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On a lightly floured surface, take a small portion of potato dough (about the size of a golf ball).
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Flatten it in your palm into a disc (about 6–8 cm wide).
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Create a small indentation in the center and spoon in 1–2 teaspoons of the filling.
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Gently fold and seal the dough over the filling, shaping into a small oval or round dumpling.
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Repeat with the remaining dough and filling.
Optional: Dust lightly with flour before frying for extra crispness.
Step 4: Frying
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Heat vegetable oil in a skillet (enough for shallow frying).
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When the oil is hot, carefully place the croquettes into the pan.
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Fry over medium heat, turning occasionally until golden brown on all sides.
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Remove and drain on paper towels.
⚠️ Avoid high heat — the outside will burn before the inside heats through.
Serving Suggestions
Serve hot, warm, or at room temperature with any of the following:
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Garlic yogurt sauce
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Spicy tomato chutney
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Sweet chili sauce
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Sour cream & dill dip
Great as:
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Appetizer
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Party snack
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Light dinner
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Side dish with soup or salad
❄️ Storage & Reheating
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Refrigerate leftovers in an airtight container for up to 3 days.
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Freeze uncooked croquettes on a tray, then transfer to a bag for up to 2 months.
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To reheat: Bake in oven at 180°C (350°F) until heated through and crispy again.
Variations
Variation | How to Make |
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Vegetarian | Replace chicken with sautéed spinach or lentils |
Spicy | Add chili flakes or hot sauce to the filling |
Cheesy | Add cubes of cheese inside for a melted center |
Herbed | Mix rosemary, thyme, or dill into the dough |
Pro Tips
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Don’t overwork the potato dough; just mix until combined.
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Taste the potato mix before adding raw egg — this way you can adjust seasoning.
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Use gloves or lightly oiled hands for easier shaping.
Final Words
This heirloom-style recipe combines the humble potato with a rich, creamy filling — a dish that’s nourishing, nostalgic, and deeply satisfying. Whether you call them stuffed croquettes, dumplings, or savory fritters, they’re a tribute to homestyle cooking at its finest