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Vegetarian, Northern, Eastern and Western France

Potato and Comté croquettes with salad

Potato and Comté croquettes are a recipe for 4 people, ready in 50 minutes, medium difficulty, for €1.40 per person. The key to success is letting the mashed potato cool fully before shaping, and a two step coating that keeps the croquettes crispy outside and soft inside once fried.

I'm suggesting potato croquettes with Comté cheese, crispy outside, soft inside, a real treat for kids.

Potato and Comté croquettes with salad
Total time
50 min
Difficulty
Medium
Cost per person
€1.40
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

Mashed potato mixed with Comté cheese, coated and pan fried, turns into something more than a simple side dish. The outside shatters with a light crunch while the inside stays soft, with the Comté flavor coming through in every bite. A pinch of nutmeg adds a quiet warmth that lifts the whole dish without taking over.

This is a dish that almost always wins kids over, since they love eating crispy shapes with their fingers. Plan it for an evening when you have a bit of time, the shaping and coating take patience but no special skill. A simple green salad on the side brings just enough freshness to balance this comforting plate.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1 kg
  • Green salad 1

Dairy

  • Shredded Comté cheese 120 g
  • Eggs 3
  • Butter 30 g

Pantry

  • Breadcrumbsoften in the pantry 100 g
  • Flouroften in the pantry 50 g
  • Sunflower oiloften in the pantry 10 cl
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Cook the peeled potatoes in salted water, then mash them with the butter. 20 min

    Let them steam off for a minute in the pot, the mash will be drier.

  2. Mix the mash with the Comté, one egg, the nutmeg, salt and pepper, and let it cool.

    Fifteen minutes in the fridge makes shaping much easier.

  3. Shape the mixture into croquettes with floured hands.

    Wet your hands from time to time so the mash doesn't stick.

  4. Coat them in flour, the two beaten eggs, then the breadcrumbs.

    Use one hand for the dry ingredients and one for the wet ones to avoid breaded fingers.

  5. Fry them in a pan in hot oil until golden, then serve with the dressed salad. 10 min

    Set them on paper towels so they stay crispy.

Our tips to get it right

  • Drain the potatoes thoroughly after cooking, a mash that's too wet gives croquettes that fall apart while frying.
  • Shape the croquettes to an even size, roughly that of a small egg, so they all cook at the same pace.
  • Keep the pan hot but not scorching, oil that's too hot browns the coating before the inside has had time to warm through.

The variations

  • Swap the Comté for shredded Emmental or Gruyère if you don't have any on hand, the result stays just as soft inside.
  • For a quicker version, shape the mixture into small walnut sized bites, they cook a few minutes faster.
  • Stir a pinch of Espelette pepper into the mash for a spicier version meant for the adults at the table.

What to serve it with

  • Green salad with classic vinaigrette
  • Homemade applesauce
  • Sparkling water with lemon

Storage

Cooked croquettes keep for 2 days in the fridge in a sealed container. You can also freeze them raw, once coated, and fry them straight from frozen, adding a bit more cooking time. Reheat cooked croquettes in the oven for a few minutes to bring back the crunch.

Questions about this dish

Why do my croquettes crack open while cooking?

This usually happens when the mash hasn't cooled enough before shaping. Let the mixture rest fully, in the fridge if needed, so it holds its shape better.

Can you make the croquettes ahead of time?

Yes, you can shape and coat them the day before, then keep them covered in the fridge. All that's left is frying them until golden right before serving.

Can you bake the croquettes instead of frying them?

Yes, place them on an oiled baking sheet and bake for about 20 minutes at 200 degrees, flipping halfway through. They'll be a bit less golden than pan fried but just as soft inside.

How do you keep the coating from falling off while cooking?

Press the breadcrumbs gently onto each croquette with the palm of your hand after dipping it in egg. Letting the coated croquettes rest a few minutes before cooking also helps the coating stick.

How long does it take to make potato and Comté croquettes with a side salad?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in potato and Comté croquettes with a side salad?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does potato and Comté croquettes with a side salad cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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