Got some potatoes lying around and a piece of goat cheese to finish before it dries? This recipe solves the problem in 45 minutes. No pot of smoking oil, no frying to watch—just the air fryer, a few simple steps, and croquettes that crisp up just right.
The golden crust yields slightly under your teeth before revealing creamy mashed potatoes, melted spinach, and goat cheese that has started to ooze at the edges. The smell coming from the air fryer after ten minutes is like a bakery: warm breadcrumbs, butter, a hint of cheese. The fresh salsa served alongside cuts through all that richness—the lemon juice and diced tomatoes reset your palate between bites.
Why you’ll love this recipe
Ingredient Notes
Everything you need for croquettes that are out of the ordinary: soft potatoes, creamy goat cheese, and fresh spinach.
- Mashing potatoes (like Bintje or Pompadour) : These give the binding texture that allows the croquettes to hold their shape when forming. A firm-fleshed variety will give a grainy mash that falls apart. Choose smooth-skinned, floury potatoes—they mash into velvet effortlessly.
- Fresh goat cheese : It melts without disappearing and brings a slight lactic acidity that balances the richness of the mash. Opt for a fresh log rather than a dry or aged goat cheese: the latter is too crumbly and its taste too strong, overpowering everything.
- Fresh spinach : It adds color, a slight bitterness that cuts through the fat, and a texture that contrasts with the soft mash. Draining after cooking is the step many rush: poorly pressed spinach will make the mash soggy and impossible to shape.
- Egg yolk : Incorporated off the heat into the still-hot mash, it acts as a binder without weighing it down. It cooks slightly from the residual heat—neither omelet nor raw mash. It also adds extra creaminess and helps the croquettes keep their shape during cooking.
- Breadcrumbs : They form the crispy barrier that protects the inside during air frying. Panko breadcrumbs will give an even crunchier result if you have them. In any case, press them lightly onto the surface during breading—loose breadcrumbs mean a croquette that opens up.
The mash is the foundation
Start the potatoes in cold salted water, not already boiling water—starting cold ensures even cooking to the core without burning the outside. Once the tip of a knife goes in without resistance, drain them and mash them while still steaming with the butter added in small pieces so it melts evenly into the mass. Wait for the steam to dissipate before incorporating the egg yolk: too early, it coagulates in patches; too late, the cold mash no longer absorbs it well. Season properly at this stage, because an undersalted mash cannot be fixed after shaping.
Spinach: a matter of draining
Sauté the chopped onion in 10g butter until translucent and slightly golden on the edges—three to four minutes over medium heat, no longer, or it will soften too much. Add the spinach all at once: it will reduce dramatically, from a mountain of green to a compact handful in a few minutes. The step many rush is draining. Press the spinach in a colander with the back of a spoon, or even in a clean kitchen towel if you want to dry it thoroughly. Residual water from spinach is the main enemy of croquettes that hold together—don’t skip this step.
Shaping without fighting the mash
Form balls the size of a golf ball—no bigger, otherwise the center won’t heat through in the air fryer. Press your thumb into the center, place a small spoonful of spinach and a few goat cheese cubes, then close the ball by working it between your palms. Flour on your hands is not trivial: the mash is sticky, and without this precaution you’ll spend more time cleaning your fingers than shaping. Then proceed with the classic three-step breading—flour, beaten eggs, breadcrumbs—pressing the breadcrumbs lightly so they adhere well all over.
10 minutes, flip, 10 minutes
Place a square of parchment paper in the air fryer basket; this prevents breadcrumbs from sticking and makes cleaning easier. Arrange the croquettes so they don’t touch and drizzle with vegetable oil before cooking for 10 minutes at 180°C. Halfway through, gently flip them with a spatula: the browned side should show a deep mahogany color, almost like deep-frying. The remaining 10 minutes finish the job. Don’t raise the temperature to speed things up—at 200°C the breadcrumbs will burn before the center is hot.
Salsa: two minutes well spent
Mix olive oil, lemon juice, spring onion, diced tomato, and crushed garlic directly in a bowl. No cooking, no blender—the salsa should remain coarse and fresh to contrast with the crispy croquettes. Prepare it during the second batch from the air fryer so the tomato keeps its firm texture and doesn’t release too much water. Taste before serving and adjust salt and lemon: if it lacks punch, an extra pinch and a few more drops are enough to lift everything.
Tips & Tricks
- Drain the spinach thoroughly, pressing it in a towel if necessary—residual moisture is what causes croquettes to crack during shaping and makes breading uneven.
- Flour your hands rather than the work surface: this prevents the mash from sticking without building up a thick layer of flour on the croquette, which would make the breading less even and less crispy.
- Don’t overload the air fryer basket—if the croquettes touch, the contact surfaces steam instead of browning. Do two batches if needed; it’s worth the wait.
- You can shape and bread the croquettes the day before and keep them chilled on a plate covered with plastic wrap. The cold firms them up slightly, which helps them hold, and you just pop them in the air fryer at the last minute.
Can I make these croquettes without an air fryer?
Yes, in a conventional oven at 200°C for 20 to 25 minutes, flipping halfway. The crust will be slightly less crispy than from an air fryer, but the result is still very good. You can also pan-fry them in a little neutral oil, 3 to 4 minutes per side over medium heat.
My croquettes fall apart when shaping; what should I do?
The most common cause is mash that’s too wet or spinach that’s not drained well. Press the spinach in a clean towel to extract maximum water, and let the mash cool slightly before shaping. If the mixture is still too sticky, add a spoonful of flour directly to the mash to firm it up.
Can I prepare the croquettes in advance?
Yes, it’s even recommended: shape and bread the croquettes the day before, place them on a baking sheet lined with parchment paper and cover with plastic wrap. The cold firms up the mash and improves holding. Take them straight from the fridge to the air fryer when cooking, without thawing.
Can I freeze them?
Yes, after complete breading and before cooking. Arrange them flat on a baking sheet to freeze individually, then transfer to a freezer bag. Cook them directly from frozen in the air fryer at 180°C, adding 5 to 8 extra minutes.
Can I use frozen spinach?
It’s possible, but draining is even more critical than with fresh spinach. Thaw completely, then press in a towel until no more water comes out. Poorly squeezed frozen spinach contains much more moisture than sautéed fresh spinach and will quickly make the mash soggy.
Can I change the filling?
Absolutely. The basic mash goes well with feta instead of goat cheese for a saltier, firmer result. You can also replace the spinach with well-drained sautéed mushrooms, or add some pine nuts for different texture inside.
Air Fryer Potato, Goat Cheese, and Spinach Croquettes
French
Starter / Vegetarian main
Crispy on the outside, melty on the inside croquettes stuffed with goat cheese and spinach. Quick air fryer cooking and homemade fresh salsa to accompany.
Ingredients
- 400g mashing potatoes (like Bintje)
- 200g fresh spinach
- 100g fresh goat cheese, diced
- 30g butter
- ½ onion, minced
- 1 egg yolk
- 2 whole eggs
- 50g flour
- 80g breadcrumbs
- 1 drizzle vegetable oil
- salt, pepper
- 3 tbsp olive oil (salsa)
- 1 tbsp lemon juice (salsa)
- 1 tomato, diced small (salsa)
- 1 small spring onion, minced (salsa)
- ½ clove garlic, crushed (salsa)
Instructions
- 1Peel the potatoes, cut into cubes, and place in a pot of cold salted water. Bring to a boil then cook over low heat with the lid on for about 25 minutes, until a knife goes in without resistance.
- 2Meanwhile, melt 10g butter in another pot, sauté the minced onion for 3-4 minutes, then add the spinach. Cover and cook for a few minutes. Drain thoroughly by pressing the spinach in a colander or towel.
- 3Drain the potatoes and mash them with a potato masher along with the remaining butter in small pieces. Off the heat, stir in the egg yolk. Season with salt and pepper and mix.
- 4Form golf ball-sized balls of mash. Press a thumb into the center, place a bit of spinach and a few cubes of goat cheese, then close the ball by rolling it between floured palms.
- 5Bread each ball by rolling successively in flour, then in beaten whole eggs, then in breadcrumbs, pressing lightly so they adhere.
- 6Place a square of parchment paper in the air fryer basket. Arrange the croquettes without touching, drizzle with vegetable oil, and cook for 10 minutes at 180°C.
- 7Gently flip the croquettes and cook for another 10 minutes at 180°C until uniformly golden.
- 8Prepare the salsa by mixing olive oil, lemon juice, tomato, spring onion, and garlic. Season with salt and pepper and serve with the warm croquettes.
Notes
• Properly draining the spinach is the key step: too much moisture makes the mash soft and the croquettes impossible to shape correctly.
• Flour your hands rather than the work surface to avoid building up a thick layer that would make breading uneven.
• Breaded croquettes can be kept overnight in the fridge on a baking sheet covered with plastic wrap, ready to cook at the last minute.
• For an even crispier result, replace regular breadcrumbs with panko.
Nutrition Facts (per serving, estimated)
| 370 kcalCalories | 13gProtein | 38gCarbs | 18gFat |
