Originally posted June 05, 2020

Mashed Potato Croquettes

Mashed Potato Croquettes by MexFoodJournal

Mexican Food Journal

Mexican potato croquettes (patties) filled with queso fresco.


  • 4 white potatoes large
  • 9 ozs. Mexican cheese panelo or fresco (fresh crumbly cheeses)
  • 1 egg
  • 9 ozs. breadcrumbs fine
  • 1/2 cup cooking oil
  • 1 1/2 tsp. salt
4 servings


Preparing the potatoes
Cook the potatoes with the skin on for 30 minutes then allow the potatoes to cool to the touch.
Use your fingers to remove the potato skins.
Place the potatoes in a mixing bowl and mash with a fork.
Cruble the cheese into small pieces and add to the mashed potatoes and mix well.
Beat one egg and then add it to the potato and cheese mixture and mix thoroughly.
Add the breadcrumbs to the mixture and mix thoroughly.
Forming the croquettes
Form a ball of the potato mixture in the palm of your hand that is just a bit bigger than the size of a golf ball.
Use the tips of your fingers to press the patty flat to a thickness of about 3/4".

1 hour



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Adapted from

Mexican Food Journal


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