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These all-time favourites turn into an impressive dish with crispy pancetta and luscious truffle mayonnaise. Mashed potatoes are coated with a breadcrumb mixture and then deep-fried for a crunch you can’t believe.

Watch the Potato Croquette with Ham and Mozzarella recipe video


Potato croquettes made with Knorr Mashed Potato are a tasty treat on their own. But when you pair them with truffle mayonnaise and crunchy pancetta they take on a depth and dimension of flavour that’s truly divine. Watch the video to learn how to create pancetta that’s perfectly crispy.

Get a tip on making your pancetta super crispy!


Chef’s tips & techniques

  • After coating, refrigerate for at least 30 mins so the croquettes set.
  • You can add more depth by serving with truffle mayonnaise and crispy pancetta.
  • Getting creative with fillings is easy – use bacon, mushroom, herbs or any type of cheese.
  • Nutritional tip: You can replace ham with sweet potato, tuna and low fat cheese for a lighter version.



What other type of croquette can I make?
Croquettes can be made with a variety of ingredients – try using chopped spinach.
Mozzarella can also be mixed or replaced with white cheese such as ricotta or cream cheese..



Potato croquettes

  • 600g prepared Knorr Mashed Potato (use 10% less liquid for a firm mash)
  • 225g boiled ham
  • 225g mozzarella
  • ½ bunch parsley


  • 300g flour
  • 4 egg whites
  • 300g breadcrumbs

Crispy pancetta

  • 10 thin slices of pancetta

Truffle mayonnaise

  • 250g mayonnaise
  • 60g truffle paste
  • ½ lemon



Potato croquettes

  • Cut the ham and mozzarella in small cubes
  • Chop the parsley
  • Mix them with prepared Knorr Mashed Potato (room temperature)
  • Season the mixture with some black pepper (no salt; salt will come from the ham)
  • Put the mixture in a piping bag and squeeze long, cylindrical shapes on an oven tray that’s covered with baking paper
  • Half freeze the cylinders and cut into 5cm pieces


  • Coat the croquettes in 3 steps:
  1. Flour
  2. Egg wash
  3. Breadcrumbs
  • After coating, let the coating set for half an hour in the fridge
  • Bring vegetable oil to 180°C and deep fry the croquettes for about 4 minutes until they are golden
  • Make sure they are hot inside so the mozzarella melts out when you break the croquettes

Crispy pancetta

  • Place the thinly sliced pancetta on baking paper and put another sheet of baking paper on top
  • Place between 2 oven racks to add pressure to the pancetta
  • Bake the pancetta in the oven at 170°C for 8 minutes
  • Remove the top baking paper and let the pancetta cool

Truffle mayonnaise

  • Mix mayonnaise with the truffle paste
  • Squeeze some drops of lemon


  • Serve 3 croquettes per portion
  • Place the pancetta on top
  • Finish with some truffle mayonnaise
  • Garnish with fresh herbs like basil, parsley or chervil