Leek and Potato Croquettes with Herbed Breading

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy, herbed potato croquettes filled with a savory leek and potato mixture, perfect as a side or appetizer. This Dutch-inspired vegetarian recipe, ready in about 60 minutes, pairs potatoes, milk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 4 Dutch cuisine 440 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 medium peeled and diced potatoes in a pot, cover with water, and add 1/4 teaspoon salt. Bring to a boil, then cook for 15-20 minutes until tender. Drain, return to pot, and add 1/4 cup milk. Mash until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper; set aside.
  2. Step 2: Melt 2 tablespoons unsalted butter in a skillet over medium heat. Add 1 large thinly sliced leek (white and light green parts) and cook for 5-7 minutes until softened and golden. Stir in mashed potatoes and 1/4 cup chopped fresh parsley. Chill mixture for 30 minutes.
  3. Step 3: On a plate, place 1/4 cup all-purpose flour. In a shallow bowl, beat 2 large eggs. On another plate, place 1/2 cup panko breadcrumbs.
  4. Step 4: Form chilled mixture into 8 oval-shaped croquettes. Dredge each in flour, then dip in beaten eggs, then coat in panko breadcrumbs.
  5. Step 5: Heat 2 tablespoons olive oil in a skillet over medium heat. Fry croquettes for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.

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