Ingredients

• 1 cup mashed potatoes (cooled)
• ½ cup cooked & finely shredded chicken or mushrooms (optional, for heartier version)
• ¼ cup finely grated Parmesan
• 1 large egg (divided: ½ for mix, ½ for coating)
• 1 tbsp chopped chives or parsley
• ¼ tsp garlic powder
• Salt & pepper to taste
• 4–6 small cubes (½-inch) sharp cheddar or pepper jack (for stuffing)
• ½ cup almond flour (or whole wheat panko for non–low-carb)
• 1 tbsp olive oil (for baking or air-frying)

Instructions

In a bowl, mix mashed potatoes, shredded chicken/mushrooms (if using), Parmesan, ½ egg, herbs, garlic powder, salt, and pepper. Chill 15 min.
Scoop ~2 tbsp mixture, flatten in palm, place 1 cheese cube in center, and seal into a ball or oval. Repeat.
Beat remaining ½ egg in a shallow dish. Roll each croquette in egg, then coat evenly in almond flour.
Place on parchment-lined tray. Drizzle or spray lightly with oil.
Bake at 400°F (200°C) for 20–23 min, flipping halfway—until golden and crisp. Or air-fry 12–14 min at 375°F.
Rest 3–5 min before serving (cheese is very hot!). Garnish with extra chives.