Gluten free croquettes with cheese and potato mash
These gluten free croquettes are made with mashed potatoes and cheese for a creamy, flourless twist on the Spanish classic. Light, crisp, and easy to make, they’re perfect for gluten-free eaters or anyone craving comfort food. Serve as tapas, appetisers, or a satisfying side dish at dinner.
Ingredients
- 500 g mashed potatoes warm but not hot
- 75 g cheddar or manchego, grated
- 40 g butter unsalted
- 1 tsp salt
- ½ tsp white pepper
- ¼ tsp Ground nutmeg
- 2 large eggs beaten
- 120 g gluten free breadcrumbs
- 1 tbsp olive oil
- Oil or spray for cooking if pan-frying or air frying
Instructions
- Combine the warm mashed potatoes, grated cheese, butter, salt, pepper, and nutmeg in a bowl until smooth. Taste and adjust seasoning if needed. Scoop small portions and shape them into ovals or balls.
- Dip each croquette in beaten egg, then roll gently in gluten free breadcrumbs until evenly coated. Chill them for about 30 minutes to firm up. To fry, heat a shallow layer of oil in a pan and cook for 2 to 3 minutes per side until golden.
- If baking, brush lightly with olive oil and bake at 200°C for 20 minutes, turning halfway through. For a lighter option, follow the same method as air fryer croquettes with serrano ham and béchamel, and cook at 190°C for around 10 minutes.
Notes
Your mash should be smooth and lump-free, but not too loose. If it’s been in the fridge, reheat gently before mixing in the cheese so everything blends properly. A firm mash makes shaping much easier.
For breadcrumbs, I use a gluten-free blend based on corn and rice flour—it crisps well without tasting grainy. You can make your own by blitzing stale gluten-free bread and drying it lightly in the oven.
Nutrition
Calories: 210kcalCarbohydrates: 22gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 300mgPotassium: 160mgFiber: 1.5gSugar: 1.4gVitamin A: 280IUCalcium: 90mgIron: 0.6mg
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