Croquettes are such a fun dish to make. When I think of a croquette I think of a little ball, made out of any type of delicious filling, mixed with a delicious béchamel sauce, encapsulated in a crunchy exterior and served hot.
I have made this other version of croquettes before with Ham and Cheese, but I wanted to try a Potato Croquette for the next time I have people over who are vegetarian. The great thing about this dish is you can switch it up. I used a cheddar cheese to turn my béchamel into a Mornay sauce, but you can use any cheese you like (try Gruyere, Swiss, Gouda, Smoked Gouda….)
The real trick to making a croquette is making sure you completely cool down your interior filling and let it sit in the freezer for a little while so that you easily can mold it. The other key is using Panko breadcrumbs for the outside, as opposed to regular breadcrumbs (Panko gives such a better crunch factor). I topped my croquettes with a little dollop of Sour Cream and some minced Cilantro as well!
Crunchy on the outside, melt in your mouth on the inside