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Crispy Chicken-Stuffed Potato Croquettes

Golden crispy potato croquettes filled with shredded chicken and stretchy mozzarella. An easy leftover-friendly snack or light meal that delivers serious crunch and cheese pull in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer, Snack
Cuisine American
Servings 4
Calories 280 kcal

Equipment

  • 1 | Mixing bowl |
  • 1 | Frying pan | deep enough for oil
  • 1 | Slotted spoon | for lifting
  • 1 | Paper towels | for draining

Ingredients
  

  • 2 | cups | mashed potatoes | cold
  • 1 | cup | shredded cooked chicken |
  • 0.5 | cup | shredded mozzarella |
  • 2 | tbsp | chopped green onions |
  • 1 | tsp | salt |
  • 0.5 | tsp | black pepper |
  • 1 | cup | breadcrumbs |
  • 1 | | oil for frying | as needed

Instructions
 

  • Mix cold mashed potatoes with salt and pepper until smooth.
  • Combine shredded chicken, mozzarella, and green onions for the filling.
  • Flatten a portion of potato mixture in your palm.
  • Add filling to the center and seal the potato around it completely.
  • Roll into a smooth ball and repeat with remaining mixture.
  • Coat each ball evenly in breadcrumbs.
  • Heat oil over medium heat and fry balls 3–4 minutes until golden, turning once.
  • Drain on paper towels and serve hot.
  • Tip: Keep potatoes cold for easier shaping.
  • Tip: Do not overcrowd the pan.

Notes

Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in a 350°F oven to restore crispness.
Uncooked breaded balls freeze well for up to 1 month.
Use leftover mashed potatoes for best texture.