Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes for mashing (e.g. Rooster potatoes) (approximately 400 g)
  • 100 g feta cheese
  • 1 egg
  • 4 tbsp breadcrumbs
  • Salt and pepper (seasoning)

Serving dip:

  • Leftover feta cheese
  • 1 tbsp olive oil
  • 1 tbsp thyme
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 41
Preparation time: 20 MIN Cooking time: 25 MIN
  1. Wash and peel the potatoes and cut into wedges. Place in a pan of cold, salted water and cook for 15 minutes once the water begins to boil, then drain.
  2. Mash the potatoes to a smooth puree. Season and set aside.
  3. Preheat the oven to 250°C/Gas 8-9
  4. Cut the cheese into small cubes.
  5. Shape small balls of mashed potatoes with a cube of cheese in the centre.
  6. Place the breadcrumbs in a shallow dish and the beaten egg, salt, and pepper in another.
  7. Dip the croquettes in the beaten egg, then in the breadcrumbs. Press firmly on all sides so that they stick.
  8. Place them on a baking tray lined with baking paper and cook in the oven for 10 minutes.
  9. Make a dip with the leftover feta cheese: crumble the feta cheese and mix it with the olive oil, thyme, salt and pepper. Serve together with the croquettes.


Add some thyme to your breadcrumbs to add a twist to the potato croquettes.

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