These pork croquettes are brilliant finger food. Pork mince keeps them simple, potato keeps them soft and fluffy and cheese means you can’t stop eating them. We eat these most often as a dinner (then lunch the next day) but they are also perfect finger food – crispy, cheesy bites fried to golden perfection.

Closeup of the outside of the croquettes.

They’d also be a great pot luck dish or a party appetiser. They’d work wonderfully as part of a tapas party too. Oh, how I love tapas style meals and these babies would fit right in. Easy things you can pick up with your hands like these salt and pepper chicken wings, homemade beef sausage rolls or these mini lasagna cups.

While these croquettes are best fresh, I have also frozen and reheated them with success. The only difference I noticed with the frozen and reheated batch was that they just didn’t look as pretty inside. The cheese looked like it was gone. It wasn’t, of course, and the flavour was definitely still there but no melty gooey cheese to drool over.

A pork croquette broken in half showing the cheesy centre.

How to make croquettes

Now that you know you need these pork croquettes in your life, here’s how you make them happen.

  • You’ll start by cooking the potatoes
  • Then move on to cooking the onion, celery, fennel seeds and pork.
  • Mash the potatoes and add all the fillings and give it a good mix up, then let this cool in the fridge for a little while.
  • Once cool, you add an egg to help them to hold their shape on cooking.
  • Flour, egg and homemade breadcrumbs and you’re ready to fry.
  • Fry them to golden perfection and let them cool for a few minutes (as they’ll be full of glorious yet molten cheese), then devour.

For coating, homemade breadcrumbs are definitely the best option, providing more texture and crunch. They’re simple to make too. If you must use store-bought, use panko instead.

A pork croquette being dipped into a cream dip.

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8 pork croquettes on a sheet of baking paper.

Pork Croquettes

5 from 1 rating
Crispy and golden on the outside, with a soft, tasty centre, these Pork and Fennel Potato Croquettes make a wonderful appetiser, finger food or main course.

Ingredients

  • 520 g potatoes, peeled (1.2 lb)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 500 g pork mince (ground pork) (1.1 lb)
  • ½ teaspoon fennel seeds
  • 1 ½ teaspoons flaky sea salt
  • ½ teaspoon black pepper, freshly cracked
  • 150 g gouda cheese, grated (5.3oz)
  • 50 g cheddar cheese, grated (1.8oz)
  • 2 teaspoon worcestershire sauce
  • 2 tablespoons fresh parsley, finely chopped
  • 1 large egg, lightly beaten
  • ¾ cup plain flour (all purpose)
  • 2 large eggs extra, lightly beaten
  • 2 cups breadcrumbs
  • Vegetable oil for frying

For best results, always weigh ingredients where a weight is provided

Instructions
 

  • Cut the potatoes in 1 inch chunks and place them in a large saucepan of water. Bring to the boil over high heat, then boil for 7 minutes or until tender. Drain the potatoes, then return them to the saucepan over low heat and steam for about 30 seconds to dry them out. Set aside
  • In a frypan over medium heat, heat the olive oil then add the onion and saute until starting to turn translucent. Add the pork mince and fennel seeds and keep stirring until the pork is cooked through then turn off the heat.
  • Mash the potatoes. Add the pork mixture and all other ingredients and mix well. Place in the fridge until completely set.
  • Place the flour, extra eggs and breadcrumbs in three separate bowls.
  • Scoop out about 2 tablespoons of mixture, roll it into a small croquette shape, then place in the flour. Use a fork to gently turn it in the flour. Then use a different fork to gently turn it over in the egg until coated all over. Let the excess drip off then use a third fork to coat it in breadcrumbs. Carefully press the breadcrumbs on with your hands and reshape if necessary. Repeat with the rest of the mixture.
  • Heat about 2 inches of vegetable oil in a large, heavy based saucepan. As soon as a small piece of the mixture sizzles, add about 6 of your croquettes. Deep fry for about 3 minutes or until golden brown.
  • Transfer to some paper towel to drain. Repeat with all the croquettes and serve while hot.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
APPETIZERS & SNACKS!
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Pork Croquettes
Amount Per Serving
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 38mg13%
Sodium 244mg11%
Potassium 166mg5%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 96IU2%
Vitamin C 4mg5%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.