New Zealand Croquettes

Jan 25, 2022
Robin Domingues

  • Prep Time1 Hour 23 Minutes
  • Cook Time20 Minutes
  • Total Time1 hour 43 Minutes

Inspiration for Croquettes

I recently got a new cookbook and I love it! I want to start exploring different cultures 1- because its so magical traveling and experiencing cultures beliefs, knowledge, arts, and food. Why that particular item is apart of their culture… you know? 2- because it makes dinner fun! Getting a new cookbook is a simple way to explore new ideas. So the first recipe I tried out of the Ripe Recipes – A Third Helping is “Dan’s Croquettes”. My husband doesn’t like fish, so I simply swapped the salmon for shredded chicken. This is the fun part about cooking, you can easily swap out things you don’t like or don’t have on hand. This recipe does take time to make. It took me about 2 1/2- 3 hours to make. It was well worth the effort though, so don’t let that discourage you. I advice you to prep the chicken and potato mixture ahead of time, then when your ready pop them in the oven so you just have to plan 40-50 minutes baking time. *The recipe below is based out of the “Ripe Recipes- A Third Helping” cookbook, but I swapped many ingredients to fit my family’s needs.


Makes 16

Ingredients to Make Croquettes: 300 grams chicken 200 grams of cotija cheese (you can use feta cheese as well) 1/4 chopped parsley 3 large Russet Potatoes (rinsed, peeled, and chopped in half) 1 tsp salt 1tsp oil 1 red onion diced 1/2 cup flour 4 eggs 2 cups breadcrumbs How to Make Croquettes: Start by boiling approx 300 grams of chicken, for about 25-35 minutes on high. Once the chicken is cooked, let rest for 10 minutes. Cut the chicken into small slices (try to shred if possible). Add the chicken, cotija cheese, and chopped parley to a large mixing bowl. Mix until combined. In the same water that you boiled the chicken in, add 2 more cups of water and bring to a boil on high heat. Add the potatoes and salt, let boil for 20-30 minutes. Place a small saucepan on medium high heat. Add olive oil, and diced red onion. Cook until translucent. Once the potatoes are soft enough (in the middle) to poke with a fork, drain the water. Keep the potatoes in the pot. Add the cooked onions. With a immersion blender or a potato smasher works great too, smash the potatoes and onions. Add the potatoes to the chicken mixture, then mix until combined. Shape/roll the mixture into 16 small logs or balls. Next add the flour, eggs, and breadcrumbs to 3 different containers that have edges. Whisk the eggs with salt and pepper. Roll each log/ball in the flour, then the egg wash, then the breadcrumbs. Place each roll on a greased baking sheet, then refrigerate for 1 hour. Preheat oven to 450 degrees. Bake for 20 minutes, then gently flip each roll. Bake for another 10 minutes. Let cool for 10 minutes. Enjoy!

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