Russian Potato & Mushroom Croquettes

These croquettes lean into the old-country pantry. Boiled potatoes, sautéed mushrooms and onion, and a cup of matzo meal as the binder, which puts this recipe firmly in the kosher-for-Passover bracket without anyone asking.

Matzo meal is the part that does the work. It holds the patties together without eggs and gives the surface a sturdier crust than breadcrumbs once it hits the hot oil. Eight minutes per side is the right window for a deep golden shell and a soft, savory interior.

The mushroom-onion sauté uses oil cut with a tablespoon of water, which steams as much as it browns. That trick keeps the fat content low while still pulling moisture and flavor out of the mushrooms.

This is genuinely low-fat for a fried potato dish, partly because the patties are baked through with starch rather than soaking up oil like a deep-fried croquette would.

Chef Tips

• Dry the mashed potatoes well before mixing. Wet potato is the difference between a croquette that holds and one that falls apart in the pan.
• Chop the mushrooms fine so they distribute evenly through the patty and don’t create weak points.
• Press the formed croquettes firmly and chill 15 minutes before frying for cleaner edges.
• Use a nonstick or well-seasoned pan and don’t move the croquettes once they hit the oil. Wait for the first side to set.

Variations

• Stir in sautéed shredded cabbage and dill for a more pronounced Eastern European pierogi-adjacent flavor.
• Use a mix of cremini and dried porcini (rehydrated) for a meatier mushroom hit.
• Serve with cool sour cream or a quick yogurt-dill sauce alongside.