Vietnamese Potato Croquettes Cha Khoai Tay
Crisp on the outside and tender on the inside, Vietnamese Potato Croquettes, or Cha Khoai Tay, are a mouthwatering fusion of creamy mashed potatoes, savory ground pork, and fragrant herbs like scallions and cilantro. These golden-brown patties are enhanced with the umami-rich flavor of fish sauce, a touch of black pepper, and a hint of sweetness from grated carrots. Coated in a crunchy breadcrumb crust and pan-fried to perfection, they’re a delightful appetizer or snack that pairs beautifully with a tangy Vietnamese dipping sauce (nước chấm) or spicy chili sauce. Quick to prepare and irresistibly satisfying, these croquettes are perfect for serving at family gatherings or adding a unique Vietnamese twist to your snack repertoire.
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Recipe Information
Ingredients
- 4 medium (about 600g) Russet potatoes
- 200 grams Ground pork
- 1 small (grated) Carrot
- 2 stalks (finely chopped) Scallions
- 2 tablespoons (chopped) Cilantro
- 1.5 tablespoons Fish sauce
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 100 grams All-purpose flour
- 150 grams Breadcrumbs
- 500 milliliters (for frying) Vegetable oil
Instructions
Peel the potatoes and cut them into chunks. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain well and mash until smooth. Set aside to cool slightly.
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground pork and cook until browned and cooked through, breaking it into small pieces. Remove from heat and let it cool.
In a large mixing bowl, combine the mashed potatoes, cooked ground pork, grated carrot, chopped scallions, cilantro, fish sauce, salt, and black pepper. Mix until everything is evenly combined.
Shape the mixture into small patties or ovals, about 2 inches in diameter and 1/2 inch thick.
Set up a breading station with three shallow bowls: place flour in the first, beat the eggs in the second, and spread the breadcrumbs in the third.
Coat each croquette first in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Set aside on a plate.
In a deep pan or skillet, heat 500ml of vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the croquettes in batches, making sure not to overcrowd the pan. Cook each batch for about 3-4 minutes, turning occasionally, until golden brown and crisp on all sides.
Remove the croquettes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve warm with a side of chili sauce or Vietnamese dipping sauce (nước chấm) for an authentic touch.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 71.6 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 133 mg | 10% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3402 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
