Thursday, April 29, 2010

Potato Croquettes ( Картофени кюфтета)

I love Potato Croquettes!
When they are freshly made, I love the smell of savory and onion in the mashed potato!

I love to eat them with everything! I make them as a main dish, I make them as a side dish, I make sandwiches and burgers with them, I make them in shapes ( like carrots for example with dill leaves). I fry them or bake them..they are still delicious! Even when they are cold and the taste changes, I still love the aroma of the spices and the dense texture of the potatoes!

I have been planing to post this recipe forever, but I never got to actually take pictures of the potato croquettes I made, or Kartofeni kiufteta as we call them in Bulgaria.
So, since I finally managed to take pictures, I want to share this delicious recipe with you!



For the croquettes: 
2 lbs gold potatoes
1 large white onion
3 tbs Italian savory
1 egg

1 tbsp salt
1/2 tsp black pepper

For the frying mixture:
3 eggs
1/2 cup lager beer
2 cups flour

1 cup vegetable oil for frying

* You can use also panko breadcrumbs or plain breadcrumbs too.

1. Boil the potatoes until they are cooked but not overcooked!
2. Mash the potatoes and add the egg and the spices, then add the onion. Mix well.


* Note: have in mind that this is the basic recipe! You can add carrots or other vegetables in the mixture, as well as cheese!

3.  Beat the eggs for the frying mixture in a large bowl, then add the beer and stir well. In a large plate place the flour ( and in another plate place the panko breadcrumbs or plain breadcrumbs. You can skip that if you want!)

4. With dry hands take a handful of potato mixture and shape in whatever shape you want ( I made them to look like burgers), then dip in the flour, dust off the excess set them aside.

5. When you made all have shaped all of your potato mixture,  heat a 10 inch pan with the vegetable oil on medium high then dip each croquette in the egg mixture.

* Note: you can dip them in the breadcrumbs or panko after this step if you want)

6. Fry until gold in color, then place on paper towels to rest for a couple of minutes.  Do not overcrowd your pan!


7. Serve warm with a salad and a dressing ( white or red).


* Note: I make a white dressing: cottage cheese, garlic, sour cream, paprika, black pepper and dill  and my kids love it! Plain old ketchup works too!



P.S: In the first picture I've served with green salad and a tomato/avocado/fresh mozzarella/ Kalamata olives and Italian dressing starter.


  1. Много сочни и апетитни кюфтенца, Ани :)

  2. Ани,
    и на друго място ги коментирах кюфтенцата - изглеждат много апетитни.
    Възхищавам се на прекрасния ти блог, на времето и търпението което имаш да твориш тези прекрасни неща, на това да съчетаваш толкова много задачи и на точната ти ръка.
    Имаш награда при мен, ела и я е вземи.
    Прекрасна неделя ти желая :)

  3. Hello Annie...I was in the midst of looking for this type of recipe...however, since I'm not a huge fan of frying, I was wondering at what oven temp. you would bake them and for how long?
    Glad to have discovered you blog.
    Thanks for sharing and flavourful wishes, Claudia

  4. Hi Claudia,
    I recommend for you to bake the whole thing in a spring form as cake ( after you mix the ingredients grease the spring form and simply place the mixture in the pan. It's think enough, it would not leak!). Bake without anything on top and 10 minutes before you finish baking simply cover the top with 2 eggs and 1/2 cup of cheese. Broil for 5 minutes and then let it cool down almost completely, before you open the spring form! Otherwise it will not hold the shape! Later you can cut it as cake pieces and garnish with tomatoes and greens.
    Bake it on 350 F.

    I have found that baking the potato croquettes shaped and places in a pan doesn't work very well. They taste more dry, that's why I recommend the spring form and bake as a whole thing, then cut. But if you want to try them, baking temperature would be 350-375F.
    I hope you enjoy them! :-)


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