Ingredients

The following ingredients have 7 Servings
  • 2 cups leftover mashed potatoes
  • 1 cup finely diced ham
  • 1 cup shredded cheddar cheese
  • 2 tablespoons thinly sliced chives
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour (plus more for your hands)
  • ½ cup vegetable or canola oil for frying

Instruction

  • Add mashed potatoes, ham, cheese, garlic powder, chives and ½ cup flour to a large bowl. Stir together with a wooden spoon until combined.
  • Lightly flour your hands and divide the potato mixture into 16 small flat disks, about half an inch thick. TIP - use a cookie scoop to get perfectly even portions.
  • Heat oil in a heavy bottomed skillet (I recommend cast iron if you have it). TIP - you can test if the oil is hot enough by sprinkling a few drops of water in. If they sizzle, it’s ready.
  • Fry the croquettes in batches, flipping once, about 4 minutes per side until golden. Transfer to a paper towel lined plate. TIP - don’t crowd the pan; leave space between each croquette so they crisp all around.
  • Cool 5 minutes before serving.