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Croquettes–or “croquetas” if you ‘re having them in Spain, where they’re a very popular form of tapas–are potato-based, fried pillows of deliciousness that seem like they must be complicated to be so good, but in reality are not! These particular croquettes are still made with mashed potatoes, but we also used boiled cabbage as an extra filler of sorts. Cabbage is a great option (alternatively, you could use fish) because it ‘s very mild once it ‘s cooked and it contributes substance without adding a lot of weight or heaviness to the dish.

Croquettes are the perfect appetizer to serve at a party or family function where you want to make something that shows the appetizers weren’t just an afterthought. You can easily make a regular batch and a vegetarian batch by omitting the bacon, just be prepared for these goodies to disappear fast .you ‘ll need to make extra!

Cabbage Croquettes

Serves 4


  • 1 pound mashed potatoes (about 3 cups)
  • 10-12 slices bacon or prosciutto
  • 8 oz. cabbage, shredded
  • 3/4 cup cheddar cheese, grated
  • 1 egg
  • 1/4 teaspoon nutmeg, freshly grated
  • kosher salt and freshly ground pepper, to taste
  • all-purpose flour, for dredging
  • vegetable oil, for frying


  1. Fill a skillet or sauté pan with 1-2 inches of water and bring to a boil.
  2. Boil shredded cabbage for 15-16 minutes, or until tender.
  3. Drain water and pat dry with paper towels or cook over low heat to reduce moisture.
  4. In a large bowl, mix mashed potatoes with drained cabbage.
  5. Add in egg and mix until thoroughly incorporated. Then add cheese, nutmeg, salt and pepper.
  6. Divide potato cabbage mixture into even sections, form into patties and refrigerate for 1-2 hours.
  7. Set up a shallow bowl with enough flour to thoroughly coat all the croquettes and heat 1/2-1 inch of frying oil in a deep pan until it reaches 160 F.
  8. Dredge all croquettes in flour, making sure to coat them completely. Then wrap a slice of bacon around each one and attach with wooden toothpicks.
  9. Carefully slide the croquettes into the hot oil, leaving enough space so they ‘re not crowded.
  10. Cook each side for about 3 minutes, or until crisp and golden brown and cooked through.
  11. Move croquettes to a paper towel-lined plate and let drain. Remove toothpicks. Continue with remaining croquettes and serve immediately.

Recipe adapted from Recipe Of Health

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