Oct 14, 2013

Broccoli-potato croquettes with feta cheese

Broccoli never tasted better!

Recipe adapted from Giallo Zafferano
time: time to cook and cool potatoes and broccoli  + 20 min preparation20 min frying
makes 20 pieces

  • 600 g (1 1/3 lb) potatoes, cooked whole in their skin w/o salt; pealed and cooled for 30 min
  • 350 g (3/4 lb) broccoli flowers, cooked in salted water for 5-6 minutes and dipped in cold water
  • 1 egg
  • 50 g (2 oz) hard yellow cheese (Gouda, f.ex.), grated
  • 2 Tablespoons bread crumbs
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 100 g feta cheese (3.5 oz), diced
for breading
  • 2 eggs, lightly whisked
  • about 1/2 cup flour
  • about 1/2 cup bread crumbs
1/2 l (2 cups) oil for frying (I used canola)

  1. Prepare three small bowls (flour, eggs, bread crumbs) for breading. 
  2. Pass potatoes and broccoli through a potato press and into a big medium bowl . Add 1 egg, cheese, bread crumbs, salt and pepper. Mix all with a fork till combined. 
  3. Take a small hand-full of the mix, put a piece of feta cheese in the middle. Close it in, form a ball. Roll it in flour, dip in the eggs and then in bread crumbs. 
  4. Heat oil in a medium skillet on medium/high. Fry 5 croquettes at the time, about 2 minutes on each side. Take them out on a paper towel to drip the excess oil.
  • delicious; the outside thin crust, you can almost peel it off; the middle (potatoes/broccoli) is delicate and soft; the hart (feta cheese) is creamy and salty;
  • there is no bad-broccoli taste; broccoli stayed bright-green;
  • the original recipe said to mash potatoes and broccoli with a fork;
  • add more bread crumbs if the dough is too loose; and vice versa;
  • it's not recommended to fry to many pieces at once; oil will cool too much;
  • feta cheese was my idea; the original recipe used a cherry tomato;
  • great for a party, can be prepared a day ahead; good warm or cold.


  1. Anonymous10/19/2013

    For sure,next on my cooklist.The big broccoli is already waiting, and me too .Kasia

  2. Hi Kasia, nice! I hope you'll like them!