This is another delicious way of using up leftover mashed potatoes and bits of not very happy bread in your bread jar, or if you are tired of same old mash and want to switch things up a bit. While we all understand the importance of reducing food waste not many of us can help it, but would love to given the opportunity.
The two foods that gets wasted the most in my house are potatoes and bread, because they are a major staple and always ends up in my basket for every grocery (big savers! especially if you’ve got little ones)
However, I find that i always have potatoes sprouting away in my food basket and bread going out of date and they sadly end up in the bin . This recipe is a good way of recycling these staples, I have grated sad looking bread in my jar to make homemade breadcrumbs! and saved some potatoes from sprouting!
I love creative ways of cooking the same ingredients differently as this not only adds to our growing family menu but also gives me that satisfaction of trying something new!
My kids will eat anything in a muffin tin, so this is a brilliant opportunity to make the fussy eaters happy (if you’ve got one). We love mash potatoes but like everything else , eating the same thing repeatedly can be boring some times. So this is an exciting addition to our menu, my kids love it and have asked to be on repeat! (Gla..d!)
I have adapted this recipe from ” love food hate waste” to suit our eating preference. The joy of cooking for me is being able to adapt or recreate recipes to suit our dietary and taste preferences.
I have increased the heat (spice) and flavour by adding garlic, basil, onion, red chilli powder and English mustard to bring this recipe to life.
It is a complete meal with a good combination of all food types, carbohydrate, protein, and fat. serve with any savoury or sweet dip for best experience. I served it with homemade sour cream dip with chives (for the kids) and extra spicy pepper and basil sauce..because the hotter the better!
However, feel free to keep it mild and enjoy on its own or with a mild sauce of choice.
Finally, I have also saved portions for the week as always, served with veggies and a combination of the white and pepper sauce for a quick cold or hot lunch. having meals prepped ahead means you are not leaving your food choices to chance.
Now let’s get cooking!
Makes : 16 croquettes Time: 30mins
- 500g potatoes (roughly 12 medium size) or 2.5cups mash
- 2 free range eggs
- 100g grated cheddar cheese
- 3tbsp chopped basil leaves or chives
- Homemade breadcrumbs
- 1 onion (grated)
- 2 garlic cloves (minced)
- 1tspn mustard, chilli powder
- Pinch of salt (optional)
- peel , boil potatoes with pinch of salt till tender and mash with butter, onion, mustard, whisked eggs and cheese. season with basil and pepper.
- Grease muffin tray with olive oil spray or butter
- Shape the potato mixture into croquettes and roll in breadcrumbs in a circular motion to coat well.
- Place croquettes the muffin tray and brush with egg and olive oil and bake in preheated oven for 15mins or till golden.
- Serve with sauce of choice.
- Any strength of cheddar will work well in this recipe and if you don’t have basil you can use chives
- Mashed potatoes vary in thickness, check consistency before adding eggs as this might make it too thin and hard to roll. helpful to make mash hard then loosen consistency with eggs
- Be sure to level your cup when measuring leftover mash.