Nobody complains about eating leftovers when these are on the menu. Addictively crunchy, these crispy, cheesy croquettes make a great dinner or an afternoon snack. To make them gluten-free, substitute gluten-free baking mix for the all-purpose flour and use gluten-free breadcrumbs. Gina Homolka is the founder of and @skinnytaste.

This Story Originally Appeared On


Credit: Jennifer Causey

Recipe Summary

50 mins
1 hr 15 mins
Serves 6 (serving size: 3 croquettes)


Ingredient Checklist


Instructions Checklist
  • Prick potatoes all over with a fork; microwave at high 5 minutes. Turn and cook until potatoes can be easily pierced with a fork all the way to the center, 5 to 7 more minutes. Carefully transfer to a cutting board to cool.

  • Bring a medium pot of water to a boil. Add carrot; cover and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Scoop flesh from cooked potatoes; add to carrots (discard potato skins). Mash with a potato masher.

  • Heat oil in a large skillet over medium. Add onion, parsley, and garlic; cook until soft, about 4 minutes. Stir in ham. Remove from heat; add to potato mixture. Stir in cheese, pepper, and salt.

  • Divide ham mixture into 18 portions (about 3 tablespoons each); roll each portion into a log. Place flour on a large plate; roll logs in flour, pressing to flatten slightly. Shake off excess flour; freeze for 30 minutes.

  • Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Dip logs in egg wash; dredge in breadcrumbs. Transfer logs to prepared pan. Spritz generously with cooking spray. Bake at 450°F until golden and heated through, 20 to 23 minutes.

Nutrition Facts

296 calories; fat 9g; saturated fat 3g; protein 15g; carbohydrates 37g; fiber 4g; sugars 3g; sodium 571mg.