These Baked Leftover Mashed Potato Croquettes take your leftover mashed potatoes and combine them with some vegan parmesan cheese, smoked paprika, and gluten-free flour rolled into balls and then coated in gluten-free bread crumbs and bake to crispy perfection! A perfect way to use up leftover mashed potatoes for a fun gluten-free, vegan appetizer or snack.

Ahhh croquettes. What a fun little invention, huh? I’ll be honest, I didn’t know there was an actual culinary word for baked mashed potato bites. But oh, there is and they are absolutely worthy of having their own name because they are delicious!

I made vegan meatloaf and mashed potatoes the other night for dinner, and while I certainly don’t mind eating leftover mashed potatoes as is, after a couple of days I start to long for a new way to enjoy them. Enter into the croquette. Mashed potatoes rolled into balls and then coated with breadcrumbs and baked to crispy perfection! Yum.

The hard work is already done for you- the mashed potatoes. If you even want to call that hard, lol. Then you simply take your chilled leftover mashed potatoes and combine them with vegan parmesan cheese, smoked paprika, gluten-free flour, salt and pepper and roll them into balls.

Next, roll the mashed potato balls into gluten-free flour, then into plant milk (I used flax milk but any plant milk should work), and then finally coat the balls in smoked paprika and parsley bread crumbs. I think traditionally croquettes are fried in oil, but to keep these Baked Leftover Mashed Potato Croquettes a bit on the healthier side we are going to bake them in the oven for 18-20 minutes.

They have that crispy breadcrumb coating and the soft, pillowy mashed potato centers for one kick a** gluten-free, vegan appetizer, lunch, or snack. Serve these little bites with my smoked paprika dipping sauce or even just vegan sour cream would be amazing!

Some tips: If you can find Italian style breadcrumbs you can omit adding parsley and probably the salt to the breadcrumb mixture. Also, make sure to let them cool for about 5 minutes before enjoying to set up a little bit. Lastly, don’t forget to add the avocado/olive oil to the breadcrumb mixture so that the breadcrumbs get crispy and golden. The smoked paprika will help with this also. You may also spray each ball with spray oil to help if you like them really crispy.

This recipe makes 25-27 croquettes depending on how big you roll the mashed potato balls. I used 1 tablespoon of mashed potatoes per ball. If you have leftover croquettes you can freeze them for later too!

I hope you find these Baked Leftover Mashed Potato Croquettes a fun way to enjoy your leftover mashed potatoes! Be sure leave a comment below and tag me on Instagram or Facebook!

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Baked Leftover Mashed Potato Croquettes

Yield: 25-27 croquettes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These Baked Leftover Mashed Potato Croquettes take your leftover mashed potatoes and combine them with some vegan parmesan cheese, smoked paprika, and gluten-free flour rolled into balls and then coated in gluten-free bread crumbs and bake to crispy perfection! A perfect way to use up leftover mashed potatoes for a fun gluten-free, vegan appetizer or snack.

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Ingredients

Mashed Potatoes

• 2 cups leftover mashed potatoes
• 1/4 cup vegan parmesan cheese
• 1/4 cup gluten-free flour
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• pinch pepper

Breadcrumb Coating

• 1 cup gluten-free breadcrumbs
• 1 tablespoon dried parsley
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 tablespoon avocado oil (may sub with olive oil)

For Rolling

• 1 cup gluten-free flour
• 1/2 cup plant milk

Garnish (optional)

• fresh parsley
• fresh chives

Dipping Sauce (optional)

• 3/4 cup vegan sour cream or unsweetened dairy-free yogurt
• 1/2 teaspoon smoked paprika
• 1 teaspoon lemon juice
• 1/2 teaspoon maple syrup
• salt to taste

Instructions

1. Preheat the oven to 400 degrees F.
2. Take your chilled leftover mashed potatoes and combine them with the vegan parmesan cheese, gluten-free flour, smoked paprika, salt and pepper in a large bowl. Stir to combine.
3. Line a baking sheet with parchment paper and set aside. Scoop 1 tablespoon of the mashed potato mixture and roll it in your hands to form a ball. Place each ball on the parchment paper while you roll all of the mashed potatoes into balls.
4. In a medium bowl, combine the breadcrumbs, parsley, smoked paprika, salt and avocado oil. Toss to combine.
5. Place 1 cup of gluten-free flour in another bowl and 1/2 cup plant milk in a seperate bowl.
6. Carefully roll each mashed potato ball into the flour, then into the plant milk, then into the breadcrumbs to coat. Place each ball back onto the parchment-lined baking sheet and bake for 18-20 minutes. Allow them to cool slightly (about 5 minutes) before enjoying. Garnish with fresh parsley and chives if desired.
7. If you're making the sauce, whisk together all of the ingredients and serve with the croquettes. These would also be delish with just vegan sour cream!

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