If you love turning simple leftovers into something spectacular, you are going to adore this Leftover Mashed Potato Spinach Croquettes Recipe. Crispy on the outside and creamy on the inside, these golden bites bring together the smooth comfort of mashed potatoes and the fresh, vibrant flavor of sautéed spinach with a cheesy parmesan punch. They’re the perfect way to breathe new life into leftover mashed potatoes, transforming them into a crowd-pleasing snack or appetizer that feels lovingly homemade. Trust me, once you try these, your leftover potatoes will never sit unused again!
Ingredients You’ll Need
These ingredients are wonderfully straightforward but play crucial roles in creating the perfect texture, flavor, and color for these croquettes. From fresh greens to crunchy panko crust, each component adds something special to the dish.
- 2 cups fresh spinach (70 g): Provides a vibrant color and mild earthiness that pairs beautifully with the potatoes.
- 2 cups mashed potatoes (450 g): The creamy base that gives the croquettes their soft interior and comforting flavor.
- ½ cup grated parmesan cheese (80 g): Adds a nutty, salty punch that elevates the entire dish.
- ½ cup flour + 1 tablespoon (70 g): Helps bind the mixture and gives structure to the croquettes; gluten-free options work great too.
- 3 large eggs, divided: Two yolks go into the mix for richness; remaining whites plus one whole egg create the coating batter.
- 1 cup panko breadcrumbs (110 g): Provides an irresistible crunch, and Italian-style breadcrumbs add extra flavor.
- 4 cups vegetable oil (950 mL): For frying, ensuring each croquette gets golden and crispy all around.
How to Make Leftover Mashed Potato Spinach Croquettes Recipe
Step 1: Cook and Prepare Spinach
Start by heating just a little oil in a large sauté pan over medium heat. Toss in the fresh spinach and cook it, stirring often, until it wilts down and reduces significantly—this usually takes about 3 minutes. Once cooked, remove it from the pan and give it a rough chop to distribute those flavorful greens evenly throughout your croquettes.
Step 2: Combine the Croquette Mixture
Now, in a large mixing bowl, bring together the sautéed spinach, leftover mashed potatoes, grated parmesan, one tablespoon of flour, and two egg yolks. Stir everything until you have a smooth, cohesive mixture that holds well together. This blend is the heart of your croquettes, offering creaminess, moisture, and depth of flavor.
Step 3: Prepare Your Breading Station
To create that perfect crispy outer shell, set up a breading station. Whisk the remaining two egg whites with the last whole egg in one bowl. Put half a cup of flour in a separate bowl, and place the panko breadcrumbs in another. Have a clean plate ready to hold the croquettes once coated. This assembly line makes the process smooth and fun!
Step 4: Heat the Oil
Heat your vegetable oil in a deep pan or a deep fryer to 350ºF (176ºC). Make sure there is enough oil to fully submerge the croquettes when frying, which ensures even browning and that coveted crunch.
Step 5: Shape and Coat the Croquettes
Using a fork or tongs, take a portion of your potato-spinach mixture and shape it into a small ball or oval. Then, dip it first into the flour, shaking off any excess. Next, dunk it into the egg mixture, letting extra drip off, and finally roll it thoroughly in the panko breadcrumbs. Place each coated croquette on your prepared plate and repeat until all the mixture is used.
Step 6: Fry to Golden Perfection
Carefully lower the croquettes into the hot oil in batches, giving them enough space to crisp up nicely. Fry for about 5 to 6 minutes or until they turn an irresistible golden-brown. Use metal tongs to handle them safely, then transfer the cooked croquettes to a wire rack to drain excess oil. Serve them immediately while they’re at their crispiest.
How to Serve Leftover Mashed Potato Spinach Croquettes Recipe
Garnishes
For a fresh finishing touch, sprinkle the croquettes with a little extra grated parmesan or finely chopped fresh herbs like parsley or chives. A dollop of tangy sour cream or a squeeze of lemon over the top will brighten each bite wonderfully.
Side Dishes
These little croquettes shine alongside a crisp green salad or a refreshing cucumber and tomato salad dressed in vinaigrette. They also pair beautifully with a zesty marinara sauce or a creamy garlic aioli for dipping—perfect for adding layers of flavor to your plate.
Creative Ways to Present
For a more elegant presentation, serve these croquettes on small skewers with a side of roasted red pepper dip. They also work fantastic as a party platter, surrounded by colorful veggie sticks and various dipping sauces—your guests will love grabbing these crispy bites!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To bring back that crispy texture, pop them in the oven, toaster oven, or air fryer before serving instead of microwaving to avoid sogginess.
Freezing
You can freeze these croquettes uncooked by shaping and breading them, then placing them on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer-safe container or bag and freeze for up to 1 month. Fry them from frozen, adjusting cooking time as needed.
Reheating
For the best reheating results, warm your croquettes in a preheated oven or air fryer until heated through and crisp on the outside again. This keeps their signature crunchy crust intact while warming the inside luxuriously.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can! Just be sure to thaw and squeeze out as much excess moisture as possible before cooking to avoid soggy croquettes. Fresh spinach will give a brighter color and fresher flavor, but frozen works well in a pinch.
What if I don’t have panko breadcrumbs?
If you don’t have panko, regular breadcrumbs can work, but the texture might be a bit less crunchy. For a gluten-free option, crushed cornflakes or gluten-free breadcrumbs are excellent substitutes.
Can I bake these instead of frying?
While frying gives the best crunch and golden color, you can bake the croquettes at 400ºF (200ºC) for about 20 minutes, flipping halfway through. They won’t be quite as crispy but will still be delicious.
How do I make mashed potatoes for this recipe?
You can boil peeled potatoes until tender and mash them with a bit of butter and milk, or bake them and scoop out the insides to mash. Microwaving potatoes with the skin on is another fast option. Use a texture that is smooth but not overly runny.
Are these croquettes suitable for meal prep?
Definitely! They heat up beautifully, making them a great make-ahead snack or side dish. Just keep them stored properly and re-crisp before serving for the best experience.
Final Thoughts
I can’t recommend this Leftover Mashed Potato Spinach Croquettes Recipe enough if you want a tasty, creative way to transform your regular mashed potatoes into something extraordinary. Crispy, cheesy, and full of fresh spinach, these croquettes will become your go-to for using leftovers or impressing friends and family. Give them a try—you’re going to fall in love!
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Leftover Mashed Potato Spinach Croquettes Recipe
- Total Time: 30 minutes
- Yield: 12 croquettes
- Diet: Vegetarian
Description
Leftover Mashed Potato Croquettes are a delicious way to transform leftover mashed potatoes into crispy, golden bites packed with spinach and parmesan. These easy-to-make croquettes are perfect as a snack, appetizer, or side dish, fried to perfection until crunchy on the outside and soft inside.
Ingredients
Vegetables and Dairy
- 2 cups fresh spinach (70 g)
- 2 cups mashed potatoes (450 g)
- ½ cup grated parmesan cheese (80 g)
Breading and Coating
- ½ cup plus 1 tablespoon flour (70 g) (can substitute gluten-free)
- 3 large eggs, divided
- 1 cup panko breadcrumbs (110 g) (Italian-style preferred, can substitute gluten-free)
Cooking Oil
- 4 cups vegetable oil (950 mL) for frying
Instructions
- Cook Spinach: Heat a dash of oil in a large sauté pan over medium heat. Add the fresh spinach and cook, stirring often, until it reduces in size, about 3 minutes. Remove from heat and roughly chop the wilted spinach.
- Prepare Croquette Mixture: In a large mixing bowl, combine the chopped cooked spinach, mashed potatoes, grated parmesan cheese, 1 tablespoon of flour, and 2 of the egg yolks (reserve the remaining egg white and whole egg for coating). Mix thoroughly until well incorporated.
- Set Up Breading Station: Whisk together the 2 remaining egg whites and 1 whole egg in a bowl. Place ½ cup of flour in a separate shallow bowl and panko breadcrumbs in another bowl. Arrange a clean plate at the end for the coated croquettes.
- Heat Oil: Heat vegetable oil in a deep pan or deep fryer to 350ºF (176ºC). Ensure there is enough oil to fully submerge the croquettes during frying.
- Shape and Coat Croquettes: Shape the potato mixture into balls by hand. Working in batches, dredge each croquette first in the flour, then dip into the egg wash, allowing excess to drip off, and finally roll in the panko breadcrumbs. Place coated croquettes on the clean plate until ready to fry.
- Fry Croquettes: Carefully lower the croquettes into the hot oil using metal tongs. Fry in batches for 5 to 6 minutes, or until croquettes are golden brown and crispy on the outside. Remove and drain on a wire rack to retain crispness.
- Serve: Serve the croquettes immediately while hot and crispy for best texture and flavor.
Notes
- Storage: Keep leftover croquettes in an airtight container in the refrigerator for up to 3 days. Re-crisp them in an air fryer, oven, or toaster oven before serving again.
- How to Make Mashed Potatoes: You can prepare mashed potatoes by peeling, cutting, and boiling potatoes then mashing them; or bake them before mashing. Alternatively, microwave potatoes with holes poked in the skin and mash once cooked.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: International
