Easy Mushroom Croquettes
Fluffy mashed potatoes mixed with caramelized mushrooms and onions, rolled into these mushroom croquettes are delicious bites that are tender and cheesy on the inside and crispy on the outside. Enjoy them as they are or dip them in your favorite sauce.
Started in France, the recipe for croquettes has spread all over the world, and country puts their own spin on the recipe. Kind of like they do with empanadas. But that’s what makes them so fun!
Now, before you start telling me that croquettes are made with a Béchamel sauce instead of potatoes, I hear you. But Béchamel sauces can be tricky and mashed potatoes are so much easier to make. So why not make cooking as stress free as possible?
In Spain, appetizers are call tapas, and you can almost always find croquettes on the menu. Usually with ham (Jamón) and cheese. I have an American spin on these with bacon and Manchego cheese.
And because I am a fan of Mexican cuisine, I have a Southwest croquette recipe too. Check them both out!
The best thing about these is that you can add all your favorite fillings or use up a small amount of leftover vegetables or meat so it doesn’t go to waste. Or if you have a large amount you can repurpose them into a fun new dinner!
What kid doesn’t love a big “tater tot!?”
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Potatoes – Use up leftover mashed potatoes, buy some already prepared from the store, or make some fresh! Just be sure they aren’t too runny. Stiff and thick mashed potatoes work the best.
- Mushrooms – Button, white, portobello, or a mixture of mushrooms will work. Just be sure they are cleaned and diced small.
- Cornstarch – This is used to help thicken the mashed potato mixture. You can also use rice flour if you need them to be gluten free.
- Breadcrumbs – Regular plain or seasoned bread crumbs work the best. They are smaller and cover the croquette better. If you want more texture you can use Panko but you might need to coat them twice to cover the whole surface.
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How To Make Mushroom Croquettes
- Combine the mashed potatoes, cheese, egg, salt, pepper, and cornstarch.
- In a skillet over medium heat, cook the mushrooms, garlic, and onion until tender.
- Mix the cooked mushroom mixture with the mashed potato mixture. Chill for 20-30 minutes.
- Scoop or form the mushroom potato mixture into small balls. Lightly beat an egg and dip the croquette in.
- Roll in the breadcrumbs and press gently to make them stick.
- Air fry at 400F for 12 – 15 minutes or until the outside is golden brown and the inside reaches 165F.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long do they last?
Store any leftovers (if you have any!) in the fridge, in an airtight container for up to 3 days.
Can I freeze them?
You can freeze them before or after cooking them. If you are freezing before you air fry them, leave off the bread crumbs. Freeze for up to 3 months.
When ready to cook them, thaw overnight, coat as you normally would, and then cook.
If you freeze them after you air fry them, make sure they are completely cooled before storing in a freeze safe container. Freeze as usual, thaw overnight when ready to eat, and reheat them.
What’s the best way to reheat them?
Reheat them in the air fryer at 375F for about 5-10 minutes. I recommend pulling them out of the fridge for about 10 minutes before you start reheating so the center isn’t super cold.
The outside might burn while the center remains cold.
You can also reheat in the oven at 375F for 5-7 minutes. Just make sure that the internal temperature reaches 165F.
How do I keep them from falling apart?
The best way to keep them from falling apart is to keep the mixture thick and chill them before you fry them.
Can I bake or deep fry them?
I like to air fry them because it keeps the mess to a minimum. Preheat to 400°F (200°C). Place the croquettes in a single layer, spray with oil, and cook for 12-15 minutes, flipping halfway.
Oven baking does the same. Preheat to 400°F (200°C). Place the croquettes on a baking sheet lined with parchment paper, spray with oil, and bake for 20-25 minutes, flipping halfway.
But, I admit that I LOVE these deep fried. I recommend a neutral oil for frying like canola, vegetable, peanut, etc. These oils can take a higher heat level.
Heat the oil to 375F. Fry 1-3 at a time to avoid cooling off the oil too much. Fry until golden brown on the outside. Remove to a plate with a paper towel to drain off any excess oil.
What do I serve these with?
Mushroom croquettes are amazing all on their own, but I can’t resist a good dipping sauce. My favorite ones to serve these with are this chimichurri sauce, this roasted garlic dip, a spicy aioli, or some spicy ranch dip.
Grating Parmesan cheese, lemon zest, or some chopped fresh parsley sprinkled over the top of them is delicious too!
Variations
Try different cheeses like brie, goat cheese, feta, or plain cheddar.
Make them gluten free with rice flour and gluten free bread crumbs.
Make them vegan by using replacing the egg with applesauce or a chia egg (1 tbsp chia seeds + 3 tbsp water).
Switch up the vegetables and try spinach, kale, sun-dried tomatoes, or roasted red peppers.
Tapas Tips & Tricks
- Make the mashed potatoes are not too wet or soupy. Cook them a little longer to get the moisture to evaporate.
- Chill the mixture in the fridge to help them hold their shape better.
- Use panko for an extra crispy outside!
- Cook the mushroom croquettes in batches so the air fryer basket isn’t too full. If you overcrowd them they won’t get crispy on the outside.
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This mushroom croquette recipe is a great way to use up those leftover mashed potatoes and serve them as an appetizer or kid friendly dinner.
Mushroom Croquettes
Ingredients
- 1 pounds potatoes boiled, mashed
- 2 eggs divided, 1 for base and 1 for egg wash
- 2 tbsp cornstarch
- Salt and pepper to taste.
- 8 ounces mushrooms finely chopped
- 1 medium onion finely chopped
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 cup breadcrumbs
- Cooking spray
Instructions
Make the croquette mixture
- Heat 1 tbsp olive oil in a pan over medium heat.
- Sauté the onion and garlic until soft (3-4 minutes).
- Add the chopped mushrooms and cook until they release their water and turn golden (8-10 minutes).
- Season with salt and pepper. Remove from heat and set aside.
- In a large bowl, mix the mashed potatoes with 2 eggs, cornstarch, and season with salt and pepper.
- Fold in the sautéed mushrooms, onion, and garlic.
- Refrigerate for 20-30 minutes to make them easier to form.
- Lightly flour your hands and shape the mixtures into small balls about 1 inch balls.
- Dip each croquette into the beaten egg, then coat with breadcrumbs, pressing gently to adhere.
- Preheat the air fryer to 400°F (200°C).
- Place croquettes in a single layer, spray with oil, and cook for 12-15 minutes, flipping halfway.
- Remove when the outside is lightly golden brown and crispy.
- Let sit for 2-3 minutes before eating with your favorite dipping sauce.
Notes
- Make the mashed potatoes are not too wet or soupy. Cook them a little longer to get the moisture to evaporate.
- Chill the mixture in the fridge to help them hold their shape better.
- Use panko for an extra crispy outside!
- Cook the mushroom croquettes in batches so the air fryer basket isn’t too full. If you overcrowd them they won’t get crispy on the outside.
Nutrition
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