These crispy, cheesy potato croquettes are made with tofu and are coated in crunchy panko breadcrumbs. Serve them with a smoky BBQ dip on the side. An easy, make-ahead party nibble that works for vegetarians and vegans alike.
Crispy, Cheesy Potato Croquettes With Tofu
Crispy on the outside and soft and cheesy in the middle, these homemade potato croquettes have a secret ingredient: tofu. The mashed potato does the binding, so there’s no need for egg, while the tofu adds a good boost of plant protein in place of the meat or fish often found in croquettes. Rolled in crunchy panko and served with a smoky homemade BBQ sauce, they make a crowd-pleasing side, starter or party nibble.
Over the years, I have tried many different types of potato croquettes from the French version with béchamel, to the Spanish tapas, to the meat-filled Dutch croquettes we used to enjoy while living in The Hague. I wanted to make a vegetarian / vegan version that was still as tasty but without the meat or heavy dairy.
This potato croquettes recipe makes around 30 bite-sized croquettes (so about 10 servings of 3 croquettes) and is easy to make vegetarian or vegan.
Like my potato waffles, this is a great recipe to use leftover mash.
What are potato croquettes?
Potato croquettes are small cylinders of seasoned mashed potato that are coated in breadcrumbs and fried until golden. Versions are found all over Europe, from French croquettes de pommes de terre and Belgian croquettes to Italian crocchè di patate. Most recipes use egg to bind the mash and help the crumbs stick. This one uses tofu and a homemade buttermilk instead.
Why you’ll love these potato croquettes
- No eggs needed – pressed tofu binds with the mash and a homemade buttermilk holds the panko in place.
- Extra protein – tofu turns a classic side into something more filling without the need for meat.
- Vegetarian or vegan – use dairy cheese and milk, or swap in plant-based ones.
- Seriously crispy – panko gives a lighter, crunchier coating than ordinary breadcrumbs.
- Comes with a dip – my smoky BBQ sauce takes 2 minutes to whisk together.
Watch How To Make Potato Croquettes
Ingredients for cheese potato croquettes
- Extra-firm tofu – press it well so the mixture is not too wet. See my guide on how to cook tofu.
- Floury potatoes – Maris Piper or King Edward mash light and dry. Avoid waxy potatoes which hold more moisture and make a wetter mash.
- Cheese – mature cheddar gives the most flavour. Use a vegan cheddar-style cheese for a vegan version.
- Garlic and onion powder – season the mash without adding moisture.
- Milk and lemon juice – make a quick buttermilk that replaces egg in the coating. Any dairy or plant milk works.
- Plain flour and panko breadcrumbs – for the coating.
- For the BBQ sauce – ketchup, light soy sauce, white wine vinegar, smoked paprika, cumin, Chinese five spice and brown sugar.
Full quantities are in the recipe card below.
How to make potato croquettes
- Press the tofu for around 20 minutes to remove as much water as possible.
2. Make the mash. Boil the diced potatoes until tender, drain well and mash.
3. Mix. Crumble in the tofu, add the garlic powder, onion powder and cheese, and season.
4. Shape tablespoons of the mixture into small cylinders, you should get around 30.
5. Coat. Roll each croquette in flour, dip in the buttermilk, then coat in panko.
6. Chill for 30 minutes to firm up, while you make the BBQ sauce.
7. Fry in batches of 6 for about 3 minutes, turning, until deep golden. Drain on kitchen paper. Season with salt and thyme leaves before serving.
Can you bake or air fry potato croquettes?
For extra crispiness, I prefer to fry these potato croquettes. You can also bake them in the oven or the air-fryer until golden:
- Air fryer: spray the chilled, coated croquettes with oil and cook at 200°C for around 15 minutes, turning halfway.
- Oven: place on a lined baking tray, spray with oil and bake at 220°C for 20–25 minutes, turning halfway.
Vegan potato croquettes
This recipe is already egg-free, so making it vegan is easy: use a vegan cheddar-style cheese and an unsweetened plant milk such as soya or oat for the buttermilk. Serve with vegan tzatziki or dairy-free yoghurt.
Tips for perfect potato croquettes
- Press the tofu well. Wet tofu is the main reason croquettes go soft or fall apart.
- Drain the potatoes thoroughly. Let them steam dry for a few minutes before mashing.
- Add flour or milk. If you are having problems shaping the croquettes add a little flour if they are too wet, or a little milk if they are too dry.
- Don’t skip the chilling. It firms up the croquettes so they keep their shape in the hot oil.
- Check the oil is hot enough. If it isn’t, the croquettes will soak up oil and turn greasy.
- Fry in small batches so the oil temperature doesn’t drop. Add more oil as needed.
Make ahead and freezing
- Make ahead: shape and coat the croquettes, then keep them covered in the fridge for up to 24 hours before frying.
- Freeze: freeze uncooked, coated croquettes on a lined tray, then transfer to a freezer bag for up to 3 months. Fry from frozen, allowing a few extra minutes, and check they are piping hot in the middle.
- Reheat: warm cooked croquettes in the oven or air fryer at 200°C for 5–8 minutes. The microwave makes them soft.
What to serve with potato croquettes
- The smoky BBQ sauce in this recipe
- Greek yoghurt or vegan tzatziki
- Vegan aioli or gochujang mayo
- On a party table with other finger food
Potato croquettes FAQs
No. In this recipe, the mashed potato binds the filling, and a simple homemade buttermilk (milk plus lemon juice) helps the breadcrumbs stick, so there’s no egg at all.
Tofu adds plant protein in place of the meat or fish often found in croquettes. The mash holds it together, and once it’s mixed with the potato and cheese, you won’t taste it, but it makes the croquettes heartier and more filling.
Floury potatoes such as Maris Piper or King Edward. They make a dry, fluffy mash that holds its shape when fried.
Yes, as long as it isn’t too wet or buttery. Use about 400g of cold leftover mash in place of the boiled potatoes.
Yes. Simply spray them with oil and bake or air fry them until golden (see the timings above). They won’t be quite as crunchy as fried croquettes though, which is why I prefer frying them.
Yes. Freeze them uncooked and coated, then fry from frozen.
I hope you enjoy this potato croquette recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram and share it with friends and family!
Potato Croquettes
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
FOR THE CROQUETTES:
- 400 g extra-firm tofu
- 400 g floury potatoes e.g. Maris Piper or King Edward
- 1 tsp garlic powder
- 1 tsp onion powder
- 175 g grated cheese of choice cheddar or similar
- salt and black pepper to taste
FOR THE COATING:
- 75 g plain flour
- 240 ml milk of choice dairy or non-dairy
- 1 tbsp lemon juice
- 90 g panko breadcrumbs
TO FRY:
- 240 ml vegetable oil for frying
FOR THE BBQ SAUCE:
- 120 ml ketchup
- 2 tsp light soy sauce
- 1 tsp white wine vinegar
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp Chinese five spice
- brown sugar to taste
TO SERVE:
- fresh thyme leaves
- yoghurt or tzatziki
Instructions
- Press the tofu for around 20 minutes to extract as much water as possible. Use a tofu press, or wrap the tofu in a clean tea towel and press it between 2 plates with something heavy on top.400 g extra-firm tofu
- Meanwhile, make the mash: peel and dice the potatoes, then cook in salted boiling water for about 10 minutes until tender. Drain well and mash.400 g floury potatoes
- Crumble the tofu into the mash. Mix in the garlic powder, onion powder and cheese until well combined. Season to taste with salt and pepper.1 tsp garlic powder, 1 tsp onion powder, 175 g grated cheese of choice, salt and black pepper
- Take a tablespoon of the mixture and shape it into a small cylinder. Repeat with the remaining mixture. You should have around 30 croquettes.
- Pour the milk into a shallow plate and stir in the lemon juice. Leave for a few minutes to thicken.240 ml milk of choice, 1 tbsp lemon juice
- Put the flour in a second shallow plate and the panko in a third.75 g plain flour, 90 g panko breadcrumbs
- Roll each croquette in flour, dip it in the buttermilk, then coat it in panko. Place the croquettes side by side on a large plate or tray.
- Refrigerate the croquettes for 30 minutes to firm up.
- Meanwhile, make the BBQ sauce: whisk together the ketchup, soy sauce, white wine vinegar, smoked paprika, cumin and Chinese five spice. Add brown sugar to taste.120 ml ketchup, 2 tsp light soy sauce, 1 tsp white wine vinegar, ½ tsp smoked paprika, ½ tsp ground cumin, ¼ tsp Chinese five spice, brown sugar
- Heat the oil in a deep, heavy-based saucepan. Fry the croquettes in batches of 6 for about 3 minutes per batch, turning, until deep golden. Drain on kitchen paper.240 ml vegetable oil
- Serve hot, sprinkled with salt and fresh thyme leaves, with the BBQ sauce and yoghurt or tzatziki on the side.fresh thyme leaves, yoghurt or tzatziki
Notes
Nutritional Information
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/potato-croquettes/
I cannot wait to see your posts!
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