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cooked pastrami and cheese croquettes

Pastrami and Cheese Croquettes

The salty spicy pastrami is a great substitute for traditional ham, and you really can't beat the crispy shell encasing a delicious fluffy potato filling.
Course Appetiser
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Chilling time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings 15 Croquettes
Calories 200kcal
Author Emma Brown


  • 1.7 lb potatoes cut into medium chunks
  • 1 ½ tsp salt
  • ¼ tsp pepper freshly ground
  • 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 add 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.
  • Chill potato mixture for an hour or so as it will make it easier to roll.
  • Roll the mixture into small even logs and then chill again for 30 mins to an hour.
  • 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.


Calories: 200kcal | Carbohydrates: 17g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 447mg | Potassium: 280mg | Fiber: 2g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 1mg