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Recipe by Miriam (Pascal) Cohen

Pastrami-Potato Croquettes

Pastrami-Potato Croquettes add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings
Allergens
1 Hour, 20 Minutes
Diets

No Diets specified

Inspired by a dish I had at a restaurant, these little balls of potato, onion, and pastrami are the ultimate crowd-pleaser!   Yields about 2 dozen croquettes

Ingredients

Onion-Pastrami Mixture

  • 12 ounces (340 gram) pastrami, diced

  • 1 teaspoon smoked paprika

  • 1 teaspoon Glicks Soy Sauce

Potato Mixture

  • 4 Idaho potatoes, boiled and peeled

  • 2 tablespoons oil

  • 2 teaspoons kosher salt

Breading

  • oil, for frying

Directions

Prepare the Onion-Pastrami Mixture

1.

Heat oil over medium heat in a large frying pan.

2.

Add onion, salt, and garlic. Sauté for about 10 minutes, stirring occasionally, until onions are softened and starting to get some color.

3.

Add pastrami, paprika, and soy sauce. Cook for an additional 10 minutes, then set aside to cool.

Prepare the Potato Mixture

1.

Mash potatoes together with oil and salt.

2.

Add the pastrami mixture, followed by the eggs and flour. The mixture will be very soft. If necessary, add a bit more flour.

3.

Scoop the mixture out into balls onto a Gefen Parchment-lined baking sheet. Freeze for about 30 minutes, until the balls are firm.

Bread and Fry

1.

Set up a breading station: place flour in one bowl, eggs in another, and cornflake crumbs in a third. Dip each potato ball into flour, then egg, then cornflake crumbs.

2.

Heat about two inches (five centimeters) of oil over medium heat. Fry croquettes for about five minutes, until golden brown.

3.

Serve with garlic mayo, honey mustard, or your favorite dipping sauce.

Credits

Photography and Styling by Miriam Pascal

Pastrami-Potato Croquettes

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e g
e g
9 months ago

Delicious! TY for the great recipe! Made for a bday party and it was a hit, so I am making them again for shavuos. I am freezing them breaded and frying fresh

Leah
Leah
1 year ago

Definitely a patchke, but delicious. The pastrami can be substituted for any cold cut. I would cut the salt a bit next time. Great recipe!

Yehudis
Yehudis
1 year ago

can these be made in advance and frozen?

Raquel Admin
Raquel Admin
Admin
Reply to  Yehudis
1 year ago

Yes! Just make sure to crisp them back up before serving.

Ruth Smith
Ruth Smith
1 year ago

Can I freeze the croquettes after it has been fried?

Chaya Rosenberg
Chaya Rosenberg
2 years ago

What is smoked pastrami? I don’t want to buy ANOTHER spice that I will only use once. Can I use an alternate spice and how could I use this spice in other recipes? I want to make it this week, so please reply. Thanks.

Esther Leah
Esther Leah
Reply to  Chaya Rosenberg
2 years ago

You mean smoked paprika. It is paprika that gives a nice smoky flavor to your recipe. When you open the spice box the aroma reminds you of grilled food. You only need a bit and you can use it in many things. I add it to the roasted chicken. You can put it in meat, roasted vegtables, soups, chicken. I’ve not tried it on fish, but I’m sure it can be added to fish as well. I buy it by weight, so you can buy just a bit (in Israel in the spice stores). I keep it in the fridge in an airtight container.

Raquel Admin
Raquel Admin
Admin
Reply to  Esther Leah
2 years ago

Hi- smoked pastrami is actually a cold-cut/lunch meat. It is a smoked version of regular pastrami.

Love food
Love food
2 years ago

This was a hit!!

Rivky
Rivky
2 years ago

I always appreciate Miriam’s tips! Can these be frozen? If so, before or after frying?