Mushroom Croquettes

These mushroom croquettes are the perfect way to use up leftover mashed potatoes. Made in the air fryer, they are crispy on the outside, cheesy on the inside, all without the mess of deep frying.

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Course: Bite Size Appetizers

Cuisine: American

Prep Time: 10

Cook Time: 15

Chill: 30

Total Time: 55

Servings:

Author: Jennifer Stewart

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