Why make it?

Potato croquettes are one of the quickest and easiest versions of Spanish croquetas out there! My recipe uses Manchego cheese for an extra creamy and delicious touch.

Rave review

"Being Irish I love my potatoes so can't wait to give these a go. Your idea of adding Manchego is brilliant!"


1.5 lbs potatoes 1 egg, beaten 2 tsp salt 1 tsp black pepper ¾ cup grated Manchego cheese ½ cup flour 2 eggs, beaten ¾ cup breadcrumbs Olive oil

Let's make some Spanish potato and cheese croquettes! We'll start by boiling about 1.5 lbs of potatoes.

When the potatoes are soft, pass them through a potato ricer (my preferred method) or very carefully mash.

The potato ricer is like a huge garlic press and is perfect for achieving the ideal texture for these croquettes.

Season the potatoes with salt and pepper and add a beaten egg. Mix it all together.

I like to add a bit of grated cured Manchego cheese for a nice touch of flavor, but you can get creative here!

Stir to combine the dough and shape your croquettes. Pass them through flour, then beaten eggs, then breadcrumbs.

Fry the croquettes in olive oil until they're nice and golden brown, flipping if necessary to fully cook both sides.

Let cool and serve with alioli or romesco sauce if desired. Buen provecho!