These beautiful crispy croquetas are best served with a Brazilian-inspired smoked paprika dip.


Make them as a tasty starter or a side dish with tapas!

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Makes 16 croquetas


  • 2 large baking potatoes
  • 60g manchego cheese, grated
  • 30g parmesan, grated
  • 3 Pink Lady apples, grated and squeezed
  • 2 pinches of sea salt
  • 10 tbsp plain flour
  • 2 eggs, whisked
  • 100g panko breadcrumbs

Smoked paprika dip:

  • 10 tbsp plain yogurt
  • 2 tbsp smoked paprika


  1. Bake the potatoes in the oven or in a microwave until cooked through. Scrape out the centres and mash.
  2. Combine the manchego cheese, parmesan, Pink Lady apples and salt with the mashed potatoes.
  3. Form the mixture into 16 balls. Roll the balls in plain four, dip them into whisked egg and then finish by rolling them in breadcrumbs.
  4. Heat a deep pan with enough olive oil to cover the croquetas. Add the croquetas to the hot oil and fry on a medium heat until golden brown and warmed on the inside.
  5. Combine the yogurt, smoked paprika and sea salt to make the dip. Drain the croquetas on kitchen roll, place in bowl with a wedge of lemon and sprinkle with a few fresh herbs. Serve as a snack or entrée with the delicious smoked paprika dip.