Non-fried Potato Croquettes with Cheese and Butter

Non-fried Potato Croquettes with Cheese and Butter

Buttered potatoes are soooo tasty.
This one has cheese inside, and it's even non-fried.

Ingredients: 11 to 12 small balls

1 tablespoon
● Soup stock granules
1 teaspoon
● Salt and pepper
5 to 6 shakes
Foil-wrapped cream cheese
3, chopped into fours
[For coating:]
1 cup (200ml)
Vegetable oil
2 tablespoons


1. Cut potatoes into bite-sized pieces. Put into heatproof container with a little water and cover with plastic wrap. Microwave (if your microwave has settings, select something like "prepping root vegetables"). Combine with butter while hot. Mash and mix well.
2. Add ● ingredients to the mixture in Step 1 and season. (Adjust the taste to your liking.)
3. Chop each cube of foil-wrapped cream cheese into fours.
4. Form potatoes from Step 2 into 11 to 12 small balls. Bury cubes of cheese in their centers and shape.
5. Combine ingredients for coating in heatproof container used in Step 1. Preheat oven to 210°C. ※Also refer to Step 8.
6. Coat the potato balls from Step 4 with the coating mixture. (Scoop the mixture with one hand, place the balls on top, and coat as if making onigiri.) Line oven-proof plates with baking paper.
7. Bake in a preheated oven for 13 to 15 minutes and it's done. ※It won't be undercooked even if the coating isn't golden brown because the filling is already cooked.
8. [If you prefer the panko golden brown] Dry-fry until browned and mix in some vegetable oil if you want to give your croquettes some extra toasted crispiness.

Story Behind this Recipe

I wanted to make non-fried croquettes. I tried adding cheese to my favorite buttered potatoes, and it became a satisfying recipe.