These Crispy Potato & Mushroom Croquettes paired with a refreshing Herb Yogurt Salad are the perfect harmony of warm comfort food and bright, cooling greens. Golden on the outside, tender and savory on the inside, the croquettes capture the earthy flavors of potatoes, carrots, mushrooms, and aromatic herbs. Meanwhile, the salad—brimming with cucumber, tomato, radish, celery, and a tangy dill-garlic yogurt dressing—provides a burst of freshness. This 30-minute meal works wonderfully for weeknight dinners, casual gatherings, or as an impressive appetizer for guests.
Cooking Time
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Preparation: 20 minutes
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Cooking Croquettes: 15 minutes
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Assembling Salad: 10 minutes
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Total: 45 minutes
Ingredients
For the Croquettes:
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3 fresh potatoes (about 500 g), peeled and chopped
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1 fresh carrot (about 100 g), peeled and chopped
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2 eggs
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2.8 oz (80 g) unsalted butter
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1 fresh onion, finely chopped
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2 cloves fresh garlic, minced
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3.1 oz (90 g) all-purpose flour, plus extra for dusting
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Salt, to taste (about 1 tsp)
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Ground black pepper, to taste
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1 fresh bunch parsley, finely chopped (about 2 TBSP)
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2 TBSP fresh dill, finely chopped
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2 fresh green onions, thinly sliced
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2.8 oz (80 g) fresh mushrooms, finely chopped
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1 cup breadcrumbs (about 100 g)
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Olive oil, for frying
For the Herb Yogurt Salad:
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1 fresh cucumber, diced
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½ fresh red bell pepper, diced
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1 fresh tomato, diced
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1 fresh radish, thinly sliced
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2–3 stalks fresh celery, finely chopped
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1/3 cup (80 ml) Greek yogurt
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1 clove fresh garlic, minced
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1 TBSP fresh dill, chopped
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Salt and ground black pepper, to taste
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1 TBSP olive oil (optional drizzle)
Step-by-Step Cooking Directions
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Boil the Root Vegetables
Place chopped potatoes and carrot in a large pot. Add cold water to cover, season with a pinch of salt, and bring to a boil. Cook 20–25 minutes until both are fork-tender. Drain well and let steam-dry for 2 minutes. -
Sauté the Aromatics & Mushrooms
While vegetables cook, heat 2 TBSP butter and 1 TBSP olive oil in a skillet over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Stir in minced garlic and chopped mushrooms; sauté 3–4 minutes until mushrooms release moisture and become golden. Season lightly with salt and pepper. Remove from heat. -
Mash & Mix the Base
Transfer drained potatoes and carrots to a large bowl. Add remaining butter and mash until mostly smooth, leaving some texture. Crack in 2 eggs, sprinkle in chopped parsley, dill, and sliced green onions, then fold in the sautéed onion-mushroom mixture. Season with salt and pepper to taste. -
Form the Croquettes
Place flour on a shallow plate and breadcrumbs on another. Dust your hands with flour. Scoop 2–3 TBSP of the potato mixture and shape into small cylinders or ovals (about 2 inches long). Roll each lightly in flour, then dip back into the bowl to reshape if needed, and finally coat evenly in breadcrumbs. Place croquettes on a lined tray. -
Fry to Golden Perfection
In a skillet, heat a thin layer (about 3 mm) of olive oil over medium heat. Fry croquettes in batches, 2–3 minutes per side, until deep golden brown and crisp. Transfer to a paper towel–lined plate to drain. -
Prepare the Herb Yogurt Salad
In a bowl, combine diced cucumber, red bell pepper, tomato, sliced radish, and chopped celery. In a separate small bowl, whisk Greek yogurt with minced garlic, chopped dill, salt, pepper, and 1 TBSP olive oil. Pour dressing over vegetables and toss gently to coat. -
Serve
Arrange hot croquettes on a platter with a bowl of Herb Yogurt Salad alongside. Garnish with extra dill or parsley. Serve immediately.
Nutritional Information (per serving, makes 4)
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Calories: 380 kcal
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Protein: 8 g
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Carbohydrates: 45 g
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Fat: 18 g
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Fiber: 5 g
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Sodium: 420 mg
The Origins and Popularity of the Recipe
Potato croquettes trace back to 19th-century France (“croquettes” meaning “little crunch”), where mashed potato balls were breaded and fried. Variants appear across Europe and Latin America. Pairing them with a yogurt-based salad—rooted in Mediterranean and Middle Eastern traditions—adds a modern, healthful twist. The global popularity stems from the crave-worthy crispiness balanced by fresh, tangy greens.
Reasons Why You’ll Love the Recipe
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Crispy vs. Creamy: Contrast of textures delights every palate.
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Flavor-Packed: Mushrooms, herbs, and garlic infuse the potato base.
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Balanced Meal: Vegetables and protein via eggs make it substantial.
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Meal-Prep Friendly: Croquettes can be shaped ahead and chilled; salad mixes in minutes.
Health Benefits
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Vegetable Intake: Potatoes, carrot, and mushrooms provide vitamins, fiber, and antioxidants.
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Probiotic Boost: Greek yogurt supports gut health.
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Healthy Fats: Olive oil oil and minimal butter for flavor with moderation.
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Protein Source: Eggs add essential amino acids for muscle support.
Serving Suggestions
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Appetizer: Serve croquettes with toothpicks and yogurt dipping sauce.
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Main Course: Plate two croquettes per person with a side salad.
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Brunch Option: Add poached eggs and microgreens for an elegant twist.
Common Mistakes to Avoid
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Too-Wet Mash: Overcooked vegetables release too much moisture—drain and steam-dry well.
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Cold Oil Frying: Ensure oil is hot (about 175 °C/350 °F) before adding croquettes to prevent sogginess.
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Skipping Seasoning: Taste the mash before shaping; it needs sufficient salt and spice.
Pairing Recommendations
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Wine: Crisp Sauvignon Blanc or dry Rosé.
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Beer: Belgian witbier or light lager.
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Non-Alcoholic: Sparkling water with mint and lemon.
Cooking Tips
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Uniform Shape: Use an ice-cream scoop for consistent croquette size.
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Double-Coating: For extra crunch, dredge croquettes in flour, egg wash, then breadcrumbs.
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Oven Option: Bake at 200 °C for 20 minutes, flipping halfway, for a lighter version.
Similar Recipes to Try
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Sweet Potato & Sage Croquettes
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Zucchini Fritters with Yogurt Dip
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Polenta Arancini with Marinara
Variations to Try
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Cheese Surprise: Insert a cube of mozzarella in the center before breading.
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Spicy Kick: Mix in chopped jalapeños to the mash.
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Herb Blend: Swap parsley and dill for cilantro and chives.
Ingredient Spotlight
Greek Yogurt: Thick, tangy yogurt creates a creamy, protein-rich dressing that brightens fried foods and aids digestion with live cultures.
Conclusion
These Potato & Mushroom Croquettes with Herb Yogurt Salad combine crisp, golden bites with fresh, tangy greens for a balanced, satisfying meal. Quick to prepare yet elegant to serve, they’re destined to become a delightful staple in your recipe repertoire—whether for everyday dinners or celebratory gatherings.
10 Comprehensive FAQ Section
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Can I bake the croquettes instead of frying?
Yes—preheat oven to 200 °C, place croquettes on a parchment-lined tray, spray with oil, and bake 20–25 minutes, flipping halfway. -
How far ahead can I prep the mash?
Make the potato mash up to 24 hours ahead; keep covered in fridge. Shape and bread just before cooking. -
Can I use panko breadcrumbs?
Absolutely—panko yields an even crunchier crust. -
Is it gluten-free friendly?
Use GF flour blend and gluten-free breadcrumbs. -
How to keep croquettes warm?
Hold in a 90 °C oven on a baking sheet until ready to serve. -
What oil is best for frying?
Neutral oils with high smoke points—canola, sunflower, or peanut