• 1 bag of instant curry sauce
  • 200g potatoes
  • 14 candy cheese pieces
  • Flour, as needed
  • Eggs, beaten (as needed)
  • Panko bread crumbs
  • Parsley, as needed
  • Cooking oil for frying
  • ⅛ lemon
  • 1 cherry tomato


  1. Microwave potatoes for 10 minutes and peel them. Mash them in a bowl.
  2. Add curry sauce to the mashed potatoes and mix together.
  3. Pour ⅔ of the mixture into an ice cube tray and smooth out the top.
  4. Place cheese bites into each mold of the ice cube tray.
  5. Pour the rest of the curry mixture on top and smooth it out. Freeze until solid.
  6. Remove the mixture from the mold and cut each cube with a knife.
  7. Coat them with flour, beaten eggs, and panko breadcrumbs (in this order).
  8. Fry them in cooking oil at 170 °C until golden brown all over.
  9. Serve the curry croquettes hot with parsley, lemon wedge, and cherry tomato on the side.