These golden croquettes begin with creamy mashed potatoes folded together with sautéed onion, mushrooms, and bacon, each seasoned with Italian herbs and garlic powder. Rolled in rice flour and breadcrumbs, they fry to a perfect crispiness in olive oil and butter. Meanwhile, a quick sauce of tomato paste, fresh garlic, and a blend of parsley and dill brings freshness and acidity, cutting through the richness of the croquettes. Garnished with thinly sliced radishes for a peppery crunch, this dish shines as a snack, appetizer, or a comforting main course when paired with a crisp salad.
Preparation, Cook, and Total Times
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Preparation Time: 20 minutes – Peeling and boiling potatoes, sautéing vegetables, and forming croquettes.
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Cook Time: 30 minutes – Frying croquettes and simmering the sauce.
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Total Time: 50 minutes.
YIELD
Makes about 10–12 croquettes (serves 4 as an appetizer or 2 as a light main with salad).
CUISINE
Contemporary European‑inspired comfort fare with Mediterranean accents.
A Full List of Ingredients
For the Croquettes:
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4 fresh potatoes, peeled, chopped, and boiled until tender
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1 onion, finely chopped
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2 Tbsp olive oil, divided
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7–8 mushrooms, wiped clean and sliced
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100 g bacon, diced
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1 tsp Italian seasoning
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½ tsp garlic powder
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Salt and freshly ground black pepper, to taste
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100 g rice flour (¾ cup)
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100 g breadcrumbs (for coating)
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30 g butter (2 Tbsp), melted
For the Tomato‑Garlic Herb Sauce:
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100 g tomato paste (about 3½ oz)
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1 fresh tomato, finely diced
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1 clove garlic, minced
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2 Tbsp olive oil
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2 Tbsp chopped fresh parsley
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2 Tbsp chopped fresh dill
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Salt and pepper, to taste
For Garnish:
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2 radishes, thinly sliced
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Extra parsley sprigs
Step‑by‑Step Cooking Directions
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Prepare the Mashed Potatoes: Drain boiled potatoes, return to the pot, and mash until smooth. Season lightly with salt and pepper; transfer to a large mixing bowl.
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Sauté the Aromatics & Bacon: In a skillet over medium heat, warm 1 Tbsp olive oil. Add the diced bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside.
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Cook Onions & Mushrooms: In the same pan, add the remaining oil. Sauté the chopped onion until translucent, 3 minutes, then add mushrooms and continue cooking until they shrink and golden, about 5 minutes. Stir in Italian seasoning, garlic powder, salt, and pepper. Remove from heat.
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Combine the Croquette Mixture: To the mashed potatoes, fold in the sautéed bacon, onion, and mushrooms. Gradually stir in rice flour until the mixture holds together when pressed. If too loose, add a touch more flour.
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Shape & Coat: With damp hands, form the mixture into 10–12 oval croquettes. Roll each first in rice flour to dust, then dip into breadcrumbs for an even coating.
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Fry the Croquettes: Heat a thin layer of olive oil and melted butter in the skillet over medium heat. Fry croquettes in batches, 3–4 minutes per side, until deep golden and crispy. Transfer to a paper‑lined plate.
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Make the Sauce: In a small saucepan, warm 2 Tbsp olive oil over low heat. Add minced garlic and cook until fragrant, 1 minute. Stir in tomato paste and diced tomato, cooking until slightly softened, 3 minutes. Remove from heat and stir in parsley, dill, salt, and pepper.
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Plate & Garnish: Arrange croquettes on a serving platter. Spoon sauce alongside or drizzle over the top. Garnish with thin radish slices and extra parsley. Serve immediately.
Nutritional Information (per croquette, approx.)
Calories 160 kcal • Carbs 18 g • Protein 3 g • Fat 8 g • Fiber 1.5 g • Sodium 220 mg
The Origins and Popularity of the Recipe
Potato croquettes—rooted in French “croquettes de pommes de terre”—spread across Europe in the 19th century as an economical way to elevate leftover mash. Regional variations introduced local ingredients: Spanish croquetas often contain jamón, while Italy’s “supplì” feature rice. This modern take adds mushrooms and bacon for an umami boost and pairs them with a quick tomato‑garlic herb sauce, reflecting current trends toward global pantry fusion.
Reasons Why You’ll Love the Recipe
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Crisp Meets Creamy: A satisfying textural contrast.
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Flavor Depth: Smoky bacon and earthy mushrooms.
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Make‑Ahead Friendly: Form croquettes ahead and fry before serving.
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Snack to Dinner: Equally at home on a tapas board or as a main.
Health Benefits
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Potassium & Fiber: From potatoes, supporting heart and digestive health.
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Protein & B Vitamins: Provided by bacon and mushrooms.
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Antioxidants: In fresh parsley and dill.
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Controlled Fat: Pan‑frying uses moderate oil.
Serving Suggestions
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Accompany with a crisp green salad or pickled vegetables for brightness.
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Pair with crusty bread to mop up sauce.
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Offer alongside a chilled cucumber‑yogurt dip for variety.
Common Mistakes to Avoid
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Under‑draining Potatoes: Leads to soggy croquettes—fully mash and cool before shaping.
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Oil Too Hot or Cool: Test temperature—batter should sizzle gently, not burn or soak up oil.
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Crowded Pan: Fry in batches to maintain oil temperature and even browning.
Pairing Recommendations
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Wine: A light Pinot Noir or dry rosé.
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Beer: A crisp pilsner or pale ale.
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Non‑Alcoholic: Sparkling water with lemon zest.
Cooking Tips
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Uniform Sizes: Use an ice‑cream scoop for consistent shapes and cooking time.
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Texture Check: Press a croquette gently—if it holds shape, it’s ready for coating.
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Breadcrumb Crunch: Use fresh, coarser breadcrumbs for extra crispness.
Variations to Try
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Cheesy Centers: Insert a cube of mozzarella into each before shaping.
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Spicy Twist: Add chopped jalapeño or red pepper flakes to the mix.
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Herb Swap: Replace dill and parsley with chives or cilantro in the sauce.
Similar Recipes to Try
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Potato & Corn Fritters
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Mushroom Arancini
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Sweet Potato Croquettes
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Bacon‑Leek Pancakes
Ingredient Spotlight
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Rice Flour: Creates a light binder and crisps quickly without a heavy coating.
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Fresh Herbs: Parsley and dill brighten and cut through richness, adding vitamins and flavor.
Conclusion
These Potato, Mushroom & Bacon Croquettes with Tomato‑Garlic Herb Sauce turn humble ingredients into a standout dish. Crisp exteriors give way to tender, flavorful interiors, while the tangy sauce ties everything together. Perfect for entertaining or a comforting weeknight meal, they prove that simple techniques can yield extraordinary results.
Frequently Asked Questions
1. Can I bake these instead of frying?
Yes—preheat to 200 °C, brush lightly with oil, and bake 20 minutes, flipping halfway.
2. How do I reheat leftovers?
Rewarm in a 180 °C oven for 5 minutes to maintain crispness.
3. Can they be frozen?
Freeze uncooked croquettes on a tray until firm, then store in bags; fry from frozen, adding 1–2 minutes per side.
4. Is rice flour necessary?
It produces a lighter inside; you may substitute equal all‑purpose flour if unavailable.
5. How can I make them vegetarian?
Omit bacon and add extra mushrooms or smoked tofu.
6. My mixture is too dry—what now?
Add a splash of warm milk or an extra drizzle of olive oil.
7. Can I use dried herbs?
Use 1 tsp Italian seasoning in place of fresh parsley and dill in the sauce.
8. Why are mine falling apart?
Ensure potatoes are cool and fully bound with enough rice flour before coating.
9. What other dips work well?
Try garlic aioli, spicy ketchup, or pesto.
10. How do I prevent the sauce from being too thick?
Thin it with water or olive oil, one teaspoon at a time, until desired consistency.