Majestic Truffle & Parmesan Potato Croquettes

Treat yourself like the royal you are, with these crispy potato croquettes, infused with luxurious truffle and rich Parmesan

Recipe by: Amy, York


5 Golden King potatoes
80ml whipping cream
2 tsps truffle oil
180g Panko breadcrumbs
3 eggs
salt and pepper (to taste)
parmesan cheese, grated


  1. Peel and cut potatoes into cubes then place in a pan with cold, salted water to cover. Boil until soft.
  2. Drain and mash the potatoes until there are no lumps. Then mix in the cream, truffle oil, salt and pepper – the result should be silky smooth mashed potatoes.
  3. Shape the mashed potato into balls or cylinders then place onto a lined baking sheet and freeze for about 1 hour.
  4. In a shallow bowl crack eggs and mix with a fork to break the yolks. Season with salt and pepper. In a second shallow bowl place the bread crumbs. Remove potato balls from freezer then pané the potato balls – dipping in the egg first, then the breadcrumbs, until fully coated.
  5. Return to the baking sheet and freeze for 30 minutes.
  6. Remove the croquettes from the freezer and place in the a preheated (180°C) air fryer for 8 minutes. Carefully turn over and repeat for a further 6-8 mins. Tip: Don’t overcrowd the pan otherwise the croquettes will fall apart. Serve with a sprinkle of grated parmesan.