Photo: Korea Ministry of Food and Drug Safety

Cheese Potato Croquettes

Name: Cheese Potato Croquettes
Cuisine: South Korea
Ingredients: 150 g potato (150g); 20 g heavy cream (20g); 20 g carrot (20g); 20 g onion (20g); 20 g cucumber (20g); 0.5 g salt (0.5g); 50 g mozzarella cheese (50g); 20 g flour (20g); 50 g egg (50g); 50 g breadcrumbs (50g); 400 g frying oil (400g)

치즈감자크로켓

Dessert · Fried

DessertsCourse

589kcal · per serving

Not spicySpice

🌱 Vegetarian

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Recipe

Cheese Potato Croquettes

Not spicyVegetarianContains: egg, dairy, gluten

Ingredients Tap an ingredient to check it off

Servings1

potato감자(150g)
150 g
heavy cream생크림(20g)
20 g
carrot당근(20g)
20 g
onion양파(20g)
20 g
cucumber오이(20g)
20 g
salt소금(0.5g)
0.5 g
mozzarella cheese모짜렐라치즈(50g)
50 g
flour밀가루(20g)
20 g
egg달걀(50g)
50 g
breadcrumbs빵가루(50g)
50 g
frying oil튀김기름(400g)
400 g

Nutrition per serving

589kcal

40.1gCarbs

14.8gProtein

41gFat

362.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel and boil the potato.
Cut the cucumber and carrot on the diagonal and cut the onion into thin strips.
Lightly brine the cut vegetables with salt and water, and squeeze out the moisture.
Push the boiled potato through a sieve and mix in the heavy cream.
Mix the brined vegetables and mozzarella cheese evenly into the cream-mixed potato.
Shape the mixed potato into croquettes, coat in flour, beaten egg, and breadcrumbs, deep-fry until crisp in oil at 170-180 C, drain the oil on a napkin, and put on a plate to finish.

💡 TipThe potassium in potatoes helps flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.