Cubano Croquettes

40 minutes
Makes 10-12 croquettes

What holiday meal is complete without mashed potatoes? Use up those leftover mashed potatoes to make a restaurant-quality recipe that's easy to make and so delicious. Inspired by the flavours of a Cubano sandwich, these crispy croquettes topped with pickles and crispy cheeese frico, will be a dish you don't want to share!


  • 2

    cups leftover mashed potatoes

  • 1- 1 1/2

    cups roast pork

  • 2


  • 1

    tbsp milk or cream (optional)

  • 1

    cup flour

  • 1

    cup panko breadcrumbs


    Canola oil for frying

  • 1


  • 10-15g

    fresh parmesan cheese


    yellow mustard, for serving


    argula shoots or chives for garnish (optional)


  • 1

    Dice the roast pork and place in a bowl. Add in the mashed potatoes and mix. Form the mixture into croquettes, about 1.5 inches thick and 2-3 inches long. Place in the freezer on a plate or tray, in a single layer for 15-20 minutes, to firm up.

  • 2

    Meanwhile, slice the pickle into thin rounds.

  • 3

    To make the crispy cheese garnish, grate the parmesan cheese directly onto a hot pan. Allow the cheese to melt and the edges to crisp up, then flip and allow the other side to crisp and turn golden brown. Remove from the pan and set aside.

  • 4

    To make the croquettes, beat the eggs in a bowl and mix in the milk or cream. In another bowl, add the flour, and in another add the panko.

  • 5

    In a heavy bottom pot or pan on medium-high heat, add in about an inch, inch and a half of canola oil and allow to heat up.

  • 6

    Dust the croquettes in flour, then add to the egg mixture and coat, transfer to the panko and cover in the breadcrumbs.

  • 7

    Add the breaded croquettes to the hot oil and fry, turning once, until they are golden brown and crispy. Remove from the oil to a paper towel-lined plate and season lightly with salt.

  • 8

    To plate, spread a dollop of yellow mustard on the plate. Place the croquettes on top of the mustard and garnish with a pickle slice on each. Crumble the crispy cheese on top of the pickle and top with the pea shoots or chives.


For a thicker, crispier coating, put the croquette back in the egg wash and then back into the panko.