Krokkun - Maltese Ground Beef & Potato Croquettes Recipe

Welcome to the wonderful world of Krokkun! If you're searching for `recipes with ground beef and potatoes` that are anything but ordinary, you've hit the jackpot. Krokkun are delightful Maltese potato croquettes, and they're about to become your new favorite appetizer or snack. What makes these different from your typical `mashed potatoes cheese` patties? It's all in the details: the unique blend of seasonings, the savory beef and melt-in-your-mouth cheese filling, their distinct shape, and how they're traditionally served.
These aren't just any `recipes with potatoes and meat`; Krokkun are a celebration of flavor and texture. Imagine crispy golden exteriors giving way to fluffy potato and a warm, savory center of seasoned ground beef and gooey cheese. They’re perfect for party trays, a satisfying snack, or as a unique `beef appetizers recipes` option that will impress everyone. Forget bland `fry mashed potatoes patties` – with our guide, you'll master the technique to create perfectly sealed, incredibly flavorful croquettes every time.
Make-Ahead Friendly: Yes! (See tips below)
Krokkun are a beloved Maltese delicacy, essentially potato croquettes or croquette-style patties, often enjoyed as a snack or appetizer. What sets them apart is their delicious filling, typically a savory mix of seasoned ground meat (like beef or pork) and/or a meltable cheese, all encased in a fluffy potato shell. They're usually deep-fried to golden perfection and served warm.

Ingredients

• For the potato base
• 2 lbs (approx. 4-5 medium) Russet or Yukon Gold potatoes, peeled and quartered
• 1 large egg, lightly beaten
• ½ cup grated Parmesan cheese (or similar hard, salty cheese)
• 2 tablespoons fresh parsley, finely chopped
• 1 clove garlic, minced (optional)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• For the beef-and-cheese center
• ½ lb lean ground beef (85-90% lean recommended)
• ½ small onion, finely minced
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 4 oz mozzarella or cheddar blend cheese, cut into small ½-inch cubes
• For breading + frying
• ½ cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 ½ cups plain breadcrumbs (Panko for extra crispiness, if desired)
• 3-4 cups neutral oil for frying (e.g., vegetable, canola, grapeseed)
• For serving Marinara sauce, ketchup, or a Maltese-style dip (e.g., a simple tomato and herb relish)

Directions

1. Cook and dry the potatoes Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot, empty pot over low heat for 1-2 minutes, stirring gently, to steam-dry them and remove excess moisture. Mash the potatoes until completely smooth using a potato ricer or masher. Set aside to cool completely.
2. Make a dry beef filling While the potatoes cool, prepare the beef filling. In a skillet, brown the ground beef over medium heat, breaking it up with a spoon. Once browned, drain off any excess fat completely. Add the minced onion and garlic to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in the tomato paste, salt, and pepper, cooking for another 1-2 minutes until the tomato paste has darkened slightly and the flavors have concentrated. The filling should be savory but not wet. Transfer the beef mixture to a bowl and cool fully in the refrigerator.
3. Mix the potato base Once the mashed potatoes are completely cool, transfer them to a large mixing bowl. Add the lightly beaten egg, Parmesan cheese, chopped parsley, minced garlic (if using), salt, and pepper. Mix gently until just combined. The texture should be scoopable and firm, not loose or sticky.
4. Shape and seal Take about 2 tablespoons of the potato mixture and flatten it into a disc in the palm of your hand (about 3 inches in diameter). Place a small amount (about 1 teaspoon) of the cooled beef filling in the center, along with 1-2 small cubes of cheese. Carefully bring the edges of the potato around the filling, sealing it completely. Gently roll the croquette into a smooth oval or cylinder shape, patching any cracks with a little extra potato mixture if needed. Consistency in size helps with even frying. Repeat with the remaining potato and filling.
5. Chill Arrange the shaped croquettes on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling step is crucial for firming up the croquettes and preventing them from falling apart during breading and frying.
6. Bread Set up your breading station: Place flour in the first shallow bowl, the remaining lightly beaten eggs in the second, and breadcrumbs in the third. Working with one croquette at a time, first dredge it in the flour, shaking off any excess. Then dip it into the egg, allowing any excess to drip off. Finally, roll it in the breadcrumbs, pressing gently to ensure an even and complete coating. For an extra crispy crust, you can double-coat by dipping it in egg and breadcrumbs again. Return the breaded croquettes to the baking sheet.
7. Fry (and keep them crispy) Pour neutral oil into a heavy-bottomed pan or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately and turn golden in about 30 seconds. Carefully lower 3-4 croquettes into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Using a slotted spoon or spider, carefully remove the fried croquettes and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. This helps keep them crispy. Serve warm with your preferred dip.