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Stuffed Potato Croquettes

These Stuffed Potato Crockets are a perfect appetizer and are very fun to eat. You can easily make them ahead of time and crisp’em up in the oven right before serving. Also, you can serve them as dinner by making them into patty shaped.

Stuffed Potato Croquettes or Mashed Potato Pancakes filled with Meat are perfect dish to make with leftover mashed potatoes.

Initially I just wanted to make Zrazy – mashed potato patties filled with meat and pan-seared on both sides, but then I decided instead of flattening out the patties I will leave them ball-shaped and deep fry them. We all know that deep fried is always the best…not for your heart, but definitely for your tastebuds! Moderation is the key here, people

Zrazy are very popular in Ukraine, Russia, Poland & Belarus. I am guessing they came to be when someone had leftover mashed potatoes and wanted somehow to utilize them. That’s what I do when I have leftover potatoes. Meat and potatoes are comfort food for many people, and now you can have it bite size, with crunch in every bite!

Stuffed Potato Croquettes or Mashed Potato Pancakes filled with Meat are perfect dish to make with leftover mashed potatoes.

Of course, you can pan sear them instead of deep frying and it takes about 40 seconds on each side to crisp up, so with some ahead of time preparations, they can be very quick to make.

Stuffed Potato Croquettes or Mashed Potato Pancakes filled with Meat are perfect dish to make with leftover mashed potatoes.

The croquettes stay crispy even when cold, plus they taste good both hot & cold.

Potato Croquettes & Zrazy {Зразы}

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These potato croquettes are comfort food wrapped up in a single bite. A crispy exterior holds creamy mashed potatoes with chicken and veggies. Serve this easy appetizer and wow the crowd!

Author: Marina | Let the Baking Begin
Course: Side Dish
Cuisine: Russian, Ukrainian
Keyword: potato croquettes
Calories: 413 kcal
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 5 servings


Potato Filling

Meat Stuffing

Exterior coating


Prepare Potatoes

  1. Boil quartered potatoes in salted water until fork-tender, about 15 minutes after they come to a boil. Take care not to overcook.

  2. Drain the water. Use a Potato Ricer or potato masher to mash the potatoes until creamy and smooth. Allow to cool to room temperature. This can be done a day ahead, and left in the fridge covered until ready to use.

    Combine potatoes, flour & egg. Use hands to combine everything together. The potatoes should not stick to the bowl when you’re done. Reserve until ready to use.

Prepare Meat

  1. Preheat a skillet over medium heat with 2-3 tbsp of oil. Add onions and saute until slightly golden, stirring often.

  2. Add grated carrots and sauté until tender, about 10 minutes.

  3. Add ground chicken and keep breaking meat with wooden spoon until fully cooked.

  4. Add cream, tomato paste, garlic powder, salt & pepper and stir everything to combine.
  5. Simmer to reduce the cream slightly. Taste and adjust the seasoning. Turn off the heat and allow to cool.


  1. When ready to fry the potato croquettes whisk the eggs in the first bowl. Fill a second bowl with about 2/3 cup flour. Fill the 3rd bowl with panco bread crumbs.

  2. Take a tablespoon of the potato mixture (using a small ice cream scoop with trigger release works best), roll in a ball. Flatten inside the palm of your hand. Place a teaspoon of the meat mixture in the middle of the potato patty. Slightly close the palm of your hand and bring the two ends of the potato mixture together, enclosing the meat.

    For croquettes, roll between the palms of your hands to form a perfect ball. Drop into flour and roll around. Set on a floured surface and continue working on the rest of the potato croquettes.

  3. Fill heavy cast iron pot with about 1-2 inches oil. Heat until a breadcrumb dropped in the oil sizzles.

  4. Dip each croquette in the egg wash, then in the bread crumbs & drop in the hot oil. Cook in batches, for about 1 minute or until golden in color. Remove to a paper towel-lined plate. Serve with sour cream.

To make ahead of time:

  1. Deep fry and allow to cool. Keep refrigerated until ready to serve. When ready to serve, place on a baking sheet and heat through, at 350F.
Nutrition Facts
Potato Croquettes & Zrazy {Зразы}
Amount Per Serving
Calories 413 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 127mg42%
Sodium 268mg12%
Potassium 1120mg32%
Carbohydrates 58g19%
Fiber 6g25%
Sugar 5g6%
Protein 21g42%
Vitamin A 2243IU45%
Vitamin C 39mg47%
Calcium 81mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Dorota

    love your blog, but now you are so wrong. if you want to make zrazy you can only use beef meat. what you are doing here it’s call devolay in Poland. they pretty similiar but if you want to make zrazy you can only use beef meat, like I said before.


    · Reply
    • Hmm…that’s interesting, where I come from they make them like this and also call it zrazy, I wonder if different places use the same name for different thing?

      · Reply
    • Oh and I just googled it and when you go to Wikepidea (in russian), there are links at the bottom to different kinds of Zrazy, among which are potato zrazy with mushrooms. Check it out 🙂

      · Reply
  • Julia @Vikalinka

    These look insanely delicious!!! Seriously, I want to them now! Do you use a deep fryer for frying them? I don’t have one but I remember my mom always just used a deep pan.

    · Reply
    • Thank you! I do have a deep fryer but most of the time I am too lazy to get it out so I just use a heavy pot and fry them in there.

      · Reply
  • nirmani

    hi marina,once again I have to say… amazing..just your a srilankan /asian we love to eat so many spices/hot foods.sri lankan also have same like this recipy.we are calling “fish cuttlets”.we use potatoe ,canned fish,greenchilly,crushed pepper,salt istead of your chicken potatoe mixture(mix all together and make a small ball )
    there for no need recipe for these cuttlets you can mix everything as your taste.thats it .try once.I think you love it.

    · Reply
    • Your recipe sounds so good! Thanks for your comment! I might try it one day 🙂

      · Reply
  • Tanya

    Marina, Thank you so much for sharing such yummy and practical recipe with us. I love your photography and recipes! With school, I am a little busy, but I am excited that I now have new recipes to try. I am sure that my family is going to love them. Thank you again, for your williness to share your talent and “secret recipes” us! Keep up your amazing work!

    · Reply
    • Tanya, thanks so much for your comment! It’s very encouraging to know that others appreciate my efforts, hope your family enjoys my recipes!

      · Reply
  • Lea @ Lea's Cooking

    Yum!!! These sounds so delicious:) I just love your style of food photography.

    · Reply

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