Our cheeses logo
Le Cru du Canton Potato Croquettes

Le Cru du Canton Potato Croquettes

4 to 6 portions


  • 30 ml (2 tbsp.) salted butter
  • 1/2 onion, finely chopped
  • 2 garlic cloves, chopped
  • 5 ml (1 tsp.) mustard seed, crushed
  • 5 ml (1 tsp.) coriander seeds, crushed
  • 60 ml (1/4 cup) fresh parsley, chopped
  • 500 ml (2 cups) mashed potatoes
  • Salt and freshly ground pepper
  • 100 g (3½ oz.) Le Cru du Canton cheese, diced
  • 60 ml (1/4 cup) flour
  • 2 eggs
  • 300 ml (1¼ cups) breadcrumbs
  • Oil for frying


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a skillet, melt the butter on medium heat and cook the onion, garlic and spices for 5 minutes. Remove from the heat and let cool.
  • In a bowl, mix the mashed potato, the onion-garlic mixture and parsley. Season with salt and pepper.
  • Make a patty with 30 ml (2 tbsp.) of the flavoured mashed potato mixture. Place a piece of cheese in the centre and completely cover with the mashed potato mixture, forming a ball. Set aside on a plate in the refrigerator. Repeat the steps for the remaining pieces of cheese.
  • Place the flour on a plate and season with salt and pepper. In a bowl, beat the eggs with 30 ml (2 tbsp.) of water. Place the breadcrumbs on a second plate and season to taste.
  • Heat the oil to 190oC (375oF) in a fryer or in a deep saucepan. Flour the mashed potato balls, roll them in the egg mixture and them coat them with breadcrumbs. Place on a parchment-lined sheet. Fry a few at a time until they are nicely golden. Keep hot until all croquettes have been fried.


  • The croquettes will keep in the refrigerator for 4 to 5 days. Ideally, they are assembled ahead of time and then fried just before serving.

You can use these cheeses for this recipe