These Chicken and Potato Croquettes are crispy on the outside, soft and cheesy on the inside, and packed with flavour in every bite. Made with fluffy mashed potatoes, shredded chicken, sweet corn, spring onions, and mozzarella, they’re comforting, filling, and perfect as a snack, appetizer, or side dish.

They’re also great for make-ahead prep, shape and freeze them, then fry straight from frozen whenever you need a quick, crowd-pleasing bite.

Why You’ll Love This Recipe

• Crispy golden crust with a soft, cheesy centre

• Packed with protein from chicken and mozzarella

• Easy to prepare and freezer-friendly

• Perfect for parties, iftar spreads, or family snacks

• Customisable with different spices or vegetables

Ingredients

For the Croquette Mixture

• 4–5 medium potatoes, boiled

• 1 cup boiled chicken, shredded

• 1 cup sweet corn

• ½ cup spring onions, finely chopped

• 3 tsp paprika

• 3 tsp salt (adjust to taste)

• 1 tsp MSG (optional)

• 2 tsp black pepper

• 2 tsp white pepper

• 1 tsp chicken powder

• 2 tbsp cornstarch

• 1 egg

• 1 tbsp cream cheese

• 1 cup shredded mozzarella cheese

For Coating

• 2 tbsp cornstarch

• ½ cup water

• 1 cup breadcrumbs

• 1 cup panko breadcrumbs

For Frying

• Oil, for deep frying

Instructions

Step 1: Mash the Potatoes

• Once the potatoes are fully boiled and tender, drain them well.

• Mash the potatoes while still warm using a potato masher, ricer, or fork.

• Make sure there are no large lumps, a smooth mash helps the croquettes hold together and gives a creamy interior.

• Let the mashed potatoes cool slightly before mixing.

Step 2: Prepare the Filling

• Add the mashed potatoes to a large bowl.

• Add shredded chicken, corn, spring onions, paprika, salt, MSG, black pepper, white pepper, and chicken powder.

• Mix until evenly combined.

• Add cornstarch, egg, and cream cheese, then mix again.

• Fold in the shredded mozzarella cheese until just combined.

Step 3: Shape the Croquettes

• Take small portions of the mixture and shape into cylinders or oval croquettes.

• Place them on a tray lined with parchment paper.

• Refrigerate for 15–20 minutes to firm up, this helps prevent breaking while frying.

Step 4: Coat the Croquettes

• In one bowl, mix cornstarch and water to make a thin slurry.

• In another bowl, combine breadcrumbs and panko.

• Dip each croquette into the slurry, then roll in the breadcrumb mixture, pressing gently so it sticks well.

Step 5: Fry Until Crispy

• Heat oil in a deep pan over medium heat (about 170–175°C).

• Fry the croquettes in batches for 3–4 minutes, turning gently until golden brown and crisp on all sides.

• Remove and drain on a wire rack or paper towels.

Step 6: Serve

• Serve hot with ketchup, chilli garlic sauce, sweet chilli sauce, or garlic mayo.

• Best enjoyed fresh while the cheese is still melty.

Tips & Tricks

• Don’t over-mash the potatoes, a slightly textured mash holds better.

• Chill the croquettes before coating for cleaner frying.

• Fry on medium heat to avoid browning too quickly before the centre heats through.

• You can swap mozzarella with a mix of mozzarella and cheddar for extra flavour.

Make-Ahead & Freezing Instructions

• Shape the croquettes and freeze them before coating until solid.

• Transfer to a freezer-safe bag and store for up to 1 month.

• When ready to cook, coat straight from frozen and fry, no need to thaw. Add 1–2 extra minutes to frying time.