Ham & Smoked Gouda Croquettes

Prep Time: 10 minutes
Total Time: 1 hour
Makes: 20 pieces


  1. 1 large russet potato, peeled and cut in 1-in. (2-cm) pieces
  2. 3 tbsp + 1/4 cup (45 mL + 60 mL) all-purpose flour, divided
  3. 3 tbsp (45 mL) 35% whipping cream
  4. 1/2 cup (125 mL) shredded smoked Gouda cheese, such as Sylvan Star
  5. 1/3 cup (75 mL) finely chopped ham
  6. 3 tbsp (45 mL) finely chopped fresh chives
  7. 2 eggs, beaten
  8. 1 cup (250 mL) panko breadcrumbs
  9. 2 cups ( 500 mL) vegetable oil for frying (approx.)


  1. Place potato in large saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer until potato is fork-tender, about 15 min.
  2. Drain and mash potato. Stir in 3 tbsp (45 mL) of the flour and cream. Stir in cheese, ham and chives, mixing until evenly incorporated. Refrigerate potato mixture until cooled completely, about 30 min.
  3. Place remaining 1/4 cup (60 mL) flour, eggs and panko in three separate bowls. Divide potato mixture into bite-size balls. (If the dough is quite sticky, dust hands with flour.) Place each ball in the flour and shake off excess. Then dip each ball into the eggs and roll in panko to coat.
  4. Heat oil in a large saucepan over medium heat until a few breadcrumbs sizzle and bubble immediately when dropped into the oil. Cook the croquettes, turning halfway through, until golden brown, approx. 3 min. Drain on a paper towel-lined plate.