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+ servings
cooked pastrami and cheese croquettes

Pastrami and Cheese Croquettes

Servings 15 Croquettes
Author Emma Brown


  • 1.7 lb potatoes (cut into medium chunks)
  • 1 ½ tsp salt
  • ¼ tsp pepper
  • ¾ cup cheddar (cut into small cubes)
  • ¾ cup pastrami (finely diced)
  • 2 tbsp chives (finely diced)
  • 2 tbsp cream
  • 3 eggs (lightly beaten)
  • ½ cup flour
  • 1 ½ cup panko crumbs (other dried crumbs are fine too)
  • canola oil (for deep frying)


  • Place diced potatoes in a pot and cover with cold water and 1 tsp of salt. Bring to the boil and cook potatoes until a fork can easily slide in.
  • Drain the potatoes and lay out on some tea towels to dry and steam. Return the potatoes to the pot and mash until there are no longer any major lumps.
  • Add the mash to a large bowl with the cheese, pastrami, chives, ½ tsp salt, pepper and cream. Give it all a good mix until everything is incorporated.
  • Roll the mixture into small even logs, I managed to make about 15 from this recipe.
  • Place the eggs, flour and panko crumbs into three separate bowls to bread the croquettes.
  • Lightly dust each croquette in flour, followed by the egg wash, then the panko crumb.
  • Heat the oil up to 350°F ready for deep frying.
  • Fry 2 - 3 croquettes at a time until nice and golden brown. When they are done, drain on some paper towels and sprinkle with a little salt.