These croquettes are made by mashing boiled potatoes with kashar cheese, a Turkish semi-hard cheese, shaping the mixture into cylinders, coating them in breadcrumbs, and baking until crisp. They are a lighter alternative to deep-fried croquettes.
Mix the mashed potatoes with the grated kashar cheese, egg, and all-purpose flour. Season with salt and black pepper.
Chill the mixture in the refrigerator for 20 minutes, then shape it into cylindrical croquettes with your hands.
Press the croquettes into the beaten egg, then coat them in breadcrumbs.
Arrange the croquettes on a parchment-lined baking sheet and drizzle a thin layer of cooking oil over them. Bake in a preheated 200°C / 390°F oven, turning occasionally, until golden.
The mixture may fall apart if you shape it while the mashed potatoes are still hot. Let it cool completely before shaping. Allergens: contains dairy, egg, and gluten (breadcrumbs).
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