Go Back
Potato Croquettes on a brown plate

Goat Cheese and Potato Croquettes

These are a great starter or a nice substantial party food. Make them ahead, cook to order. Potatoes for this recipe are best steamed as this keeps them nice and dry. This recipe uses Australian cup measurements
5 from 2 votes
Cuisine Party Food
Servings 24


  • 1 kg potato steamed / cooked mashed potato cooled
  • 300 gm Goat cheese fresh
  • 1/2 cup herbs chopped mixed soft (parsley, chives, basil, chervil, dill or even some mint)
  • 20 ml cream (1 tablespoon)
  • 1 whole Egg Yolk yolk ONLY
  • 1/2 teaspoon smoked paprika
  • 2 cups Panko crumbs or other breadcrumbs
  • 1 whole Egg
  • 125 ml milk
  • 150 gm flour
  • 1 tablespoon flour extra
  • salt and pepper to taste

Pickled Beetroot

  • 1 whole beetroot grated
  • 100 gm sugar
  • 60 ml vinegar (balsamic or mild wine vinegar)
  • 20 ml pomegranate syrup (opt 1 tablespoon)
  • 1 sprig rosemary

a non stick fry pan or skillet

  • 250 ml vegetable or olive oil if you prefer


  • Mix the goat cheese, potato, cream, herbs, yolk, paprika and a grind of pepper in a bowl. Mix well till incorporated.
  • Prepare a tray with baking paper ready to lay the goat croquettes on once rolled. Take a scoop of the potato mixture, approximately the size of a golf ball from the bowl and roll firmly with your hands. (I made a longish almost flat shape so the croquettes cook in a small amount of oil and turn easily.) The mixture should not be wet, it will stick together easily. If you find that your mixture is wet due to the potatoes holding water you may need to add the 1 Tablespoon extra flour.
  • Keep rolling the mixture till you have evenly sized ovals on the tray. Check to make sure they are all the same size by pinching off a bit here and there to even them out, reshaping as you go.
  • Refrigerate till firm and well chilled ( 1 hour or more).
  • Whisk the egg with the milk . Put the flour onto a flat plate and season with a little salt. Put the crumbs onto a flat plate and prepare to crumb the croquettes. Arrange the croquettes first followed by the flour, egg wash and crumbs and position another tray at the other end. Crumb the oval croquettes and then chill again until needed. ( Up to 4 days ahead)
  • Heat a skillet or fry pan then add half the oil. Shallow fry in batches turning once golden on each side . Drain on paper towel and serve immediately.

To make a fresh beetroot relish

  • Combine the vinegar, sugar, pomegranate and mix well. Have a taste. It may need more sugar and a sprinkling of salt. Drop the rosemary sprig into this marinate, then mix in the grated beetroot. Leave to marinade for an hour or up to a day ahead.