Salad Croquette Recipe

Cook potatoes

Place the peeled, cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash and season

Drain the potatoes thoroughly and return them to the warm pot for 1 minute to dry. Add butter, warm milk, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mash until smooth but still slightly firm — you want a moldable mixture, not fluffy mashed potatoes. Let cool slightly (10 minutes) so filling won’t melt the breading.

While potatoes cook, combine the grated carrot, diced celery, thawed peas, sliced green onion and chopped parsley in a bowl. Add 1 teaspoon lemon juice, 2 tablespoons mayonnaise, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and taste; adjust seasoning. The salad mix should be moist but not watery.

If the mixture seems too wet, squeeze out a little moisture from the grated carrot or pat the peas dry. Chill briefly (5–10 minutes) if it feels warm; you want the filling cool when forming croquettes.

Spoon the cooled potato mash onto a clean work surface and flatten into a rectangle about 1/2-inch thick. Spread the vegetable salad mix in an even layer over the mashed potato, leaving a 1/2-inch border. Using a spatula, carefully fold the potato edges over to encase the salad layer, forming a compact log or rectangle. Press gently to seal. Chill the formed log in the refrigerator for 15–20 minutes to firm up; this makes coating easier.

After chilling, cut the log into 8 equal portions (for small croquettes) or 4 larger portions. Shape each portion into an oval or round patty, sealing any seams by pinching. Keep formed croquettes chilled on a tray while you prepare the breading station.

Set up three shallow bowls: 1) flour mixed with 1/4 teaspoon salt and cornstarch (if using), 2) beaten eggs with 2 tablespoons cold water, 3) panko breadcrumbs. Dredge each croquette first in flour (shake off excess), then dip in the egg wash, then coat thoroughly in panko, pressing gently so crumbs adhere. For an extra-crisp crust repeat the egg and panko step once more.

In a large skillet, heat 1/2 to 3/4 cup vegetable oil over medium heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Add croquettes in a single layer without crowding (work in batches). Fry until golden brown and crisp, 3–4 minutes per side, turning carefully with a spatula. Total cook time will depend on size; ensure interior is heated through.

Transfer fried croquettes to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if frying in batches.

Arrange mixed salad greens on plates. Place 2 croquettes per person (for 4 servings: 2 each) on the greens. Garnish with lemon wedges and serve with 1–2 tablespoons yogurt or tartar sauce per person; mix hot sauce into the sauce if you like heat.

Serve immediately while croquettes are hot and crisp.