Crispy & Creamy Oven-Baked Toast Croquettes
Delicious Toast Croquettes Baked in the Oven (No Frying!)
It seems like everyone loves croquettes! While I adore them, I tend to avoid deep-fried foods. I hadn’t made them for a while until today when I decided to try baking toast croquettes, inspired by toast hot dogs. They turned out incredibly delicious! Plus, they’re much less work than frying. This recipe offers a wonderfully crispy exterior and a creamy, flavorful interior, making it a healthier alternative without compromising on taste. Perfect for a snack or a light meal!
Ingredients
- Potatoes (small to medium) 6 pcs (approx. 640g)
- Minced Bell Pepper 1/4 pc (approx. 80g)
- Minced Onion (medium) 1 pc (approx. 220g)
- Minced Spam 120g
- Salt (for boiling potatoes) 1 tsp
- Salt (for sautéing vegetables) 1 tsp
- Egg 1 pc
- Bread (toast) 1/2 loaf
- Butter 2 Tbsps
- Milk 1/3 cup
- Ground Pepper 1/4 tsp
- Grated Parmesan Cheese 1 cup
- Sriracha Hot Sauce 1 Tbsp
Cooking Instructions
Step 1
If your potatoes are starting to sprout, peel them and then weigh them. Place them in a pot with plenty of boiling water and 1 tsp of salt. Boil for about 30 minutes until tender. If you’re using larger potatoes, cutting them into smaller pieces will speed up the cooking time. You can check for doneness by piercing them with a fork; it should go in easily.
Step 2
While the potatoes are cooking, finely mince the bell pepper, onion, and Spam. I used green bell pepper for color, but red bell pepper or even carrots would be a nice addition. If you plan to add more vegetables, consider slightly reducing the amount of onion to maintain a balanced flavor.
Step 3
You can sauté all the minced ingredients together, or just sauté the onion and bell pepper as I did. Heat a pan over medium heat without oil, adding just a pinch of salt. Sauté until the raw onion flavor dissipates and the moisture evaporates. If you’re concerned about sticking, a tiny bit of cooking oil or butter is acceptable.
Step 4
Once the potatoes are fully cooked, drain them and transfer them to a bowl. Mash them while they are still warm. Add the butter and let it melt into the potatoes, then gradually add the milk in three portions, mixing until smooth and creamy. The amount of milk can be adjusted based on the potato’s consistency, so add it gradually while checking the texture. Aim for a soft, spreadable consistency.
Step 5
Adding Parmesan cheese can make the mixture a bit thicker. I added Sriracha hot sauce for a touch of umami; this amount won’t make it spicy, so don’t worry. If you don’t have Sriracha, any other hot sauce like Tabasco will work perfectly.
Step 6
Once the filling is ready, crack one egg into a separate bowl and lightly beat it. Preheat your oven to 350°F (180°C).
Step 7
Prepare the bread slices. The crusts can be a bit tough, so trim them off using a knife for a softer result.
Step 8
Use a rolling pin to flatten each slice of bread as much as possible. Pay special attention to the edges, making them very flat. This will help the croquettes seal properly later.
Step 9
Place a portion of the croquette filling onto the flattened bread slice.
Step 10
Carefully roll up the bread around the filling to form a cylindrical croquette shape. Brush the end seam with some of the beaten egg to help it seal shut.
Step 11
Apply a little more beaten egg along the seam where the bread meets itself. This ensures the croquette stays sealed during baking.
Step 12
Arrange the prepared toast croquettes on a baking sheet, seam-side down. Brush the tops with the remaining beaten egg or spray them with cooking spray for a golden finish. Bake in the preheated oven for 7-10 minutes, or until golden brown.
Step 13
I took mine out after 7 minutes, flipped them, and baked for an additional 3 minutes. Honestly, I didn’t notice a significant difference between flipping and not flipping, but I tried it for even browning. ^^;;;
