Bacon-Cheddar Potato Croquettes

An ordinary week in the life between milestones. The kitchen produces meals on schedule. Amma is in memory care. Appa visits her daily. The children grow. The sambar gets made. The rasam gets made. The wet grinder roars on Sundays. I made Egg curry tonight. Not because it is special but because it is Tuesday and Tuesday needs dinner and the kitchen does not distinguish between milestone weeks and ordinary weeks. The generous pinch is generous either way. The food continues. We continue.

The egg curry was already done when I thought about what else I could set on the table — something the children would grab with their hands, something that required no occasion. These Bacon-Cheddar Potato Croquettes are that kind of food: golden outside, soft inside, ordinary in the best possible way. The kitchen that makes sambar on a weeknight can make croquettes on one too. The generous pinch is generous either way.

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 4

Ingredients

2 cups mashed potatoes, cooled (leftover works well)
4 strips bacon, cooked crisp and crumbled
1/2 cup sharp cheddar cheese, shredded
2 tablespoons fresh chives, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 large egg, beaten (for filling binder)
1 large egg, beaten (for coating)
3/4 cup fine dry breadcrumbs
Neutral oil, for shallow frying (about 1/2 cup)

Instructions

Mix the filling. In a large bowl, combine the cooled mashed potatoes, crumbled bacon, shredded cheddar, chives, garlic powder, salt, pepper, and one beaten egg. Stir until fully combined. The mixture should hold its shape when pressed; if too loose, refrigerate for 15 minutes.
Shape the croquettes. Scoop about 3 tablespoons of mixture and roll into a cylinder or oval roughly 2 inches long. Repeat with the remaining mixture — you should get 12–14 croquettes. Place on a plate or tray.
Coat in breadcrumbs. Set up a breading station with the second beaten egg in one shallow bowl and the breadcrumbs in another. Dip each croquette in the egg, letting any excess drip off, then roll in breadcrumbs to coat evenly on all sides.
Fry until golden. Heat oil in a heavy skillet over medium heat until shimmering. Working in batches, add croquettes without crowding. Fry 3–4 minutes per side, turning gently, until deep golden and crisp on all sides. Transfer to a paper-towel-lined plate.
Serve immediately. Serve hot, plain or alongside sour cream, hot sauce, or chutney. They are best eaten the same night, right off the plate.

Nutrition (per serving)

Bacon-Cheddar Potato Croquettes — Tuesday Has Always Needed Dinner