TAPAS MET VIS – Small Fishy Bites: CROCHETTE DI PATATE (Potato Croquettes)

My second book Small Fishy Bites is now translated into Dutch (Tapas Met Vis) and this set me thinking about my friend Lily and how the Dutch like potato croquettes.


The French call them croquettes, Italians know them as crocchette.

When I was in primary school and living in Adelaide I used to have a friend called Lily. She and her family were Dutch and her mother used to call them Kroket.

My mother also cooked crochette di patate (potato croquettes) and sometimes when we came home from school there would be a snack waiting for us if they had been on the menu and were left over from the night before.

Lily’s mum fried her croquettes in vegetable oil whereas my mum fried hers in olive oil so I could always taste a difference.

Sometimes my mum used to put a little ham or a cube of cheese in the centre.

photo 1

In Small Fishy Bites, there is a recipe for crocchette di patate and being a book about fish these croquettes have anchovies or smoked eel in them; the fish can be spread throughout the potato mixture or inserted into the centre. Great with drinks!

In the photo above you can see the two potato ricers I use. The one on the right is very old and came from Trieste where I lived as a child.

To stop the potatoes becoming soggy, I boil the potatoes whole and then peel them once they are cool.

24oz/700 g potatoes
2 eggs, lightly beaten
2 cloves garlic, minced
½ cup parsley, finely chopped
4 anchovies, cut into small pieces (or 4 oz/100 g flaked smoked eel)
salt and freshly ground pepper
a little flour or breadcrumbs to coat the crocchette
extra virgin olive oil for frying


Instead of the anchovies you could also use 3½ oz/100 g of smoked eel.
Cook the potatoes until soft (boil or use a microwave). Peel when cool enough
to handle and use a ricer or a Mouli grater (a hand-operated cooking tool
designed for grating or pureeing small quantities of food) mouler to mash
them. Let cool completely.
Add the eggs, garlic, parsley and seasoning and the fish last of all.
Shape the mixture into egg shape patties and just before frying roll them in
a little plain flour.
Fry until golden and only turn once.

PATATE as a contorno (Two recipes for ‘squashed’ potatoes, Patate in tecia).

Last week’s post mentioned patate in teccia, a perfect accompaniment for vitello arrosto (veal roast). In fact in Trieste where this recipe is common, it can be the perfect contorno to accompany many other hot main courses which have a little gravy or juice.

In teccia is triestino (dialect used in Trieste) for cooked in a pan.

Patate schiacciate,  means ‘squashed potatoes’. I was away with friends over the weekend and one of my friends cooked these potatoes (see photo). He was surprised that I too knew them as ‘squashed’ and that they are cooked in various parts of Italy.

Here are two recipes for ‘squashed’ potatoes.



potatoes 600g
onion, 1 large
extra virgin olive oil, 6 tablespoon
salt and pepper to taste


Place whole, un-peeled potatoes in cold water and boil until cooked. Drain them.
In Trieste the potatoes are peeled and squashed into smaller, uneven sections. I sauté the potatoes un-peeled (and not forgiven).
Sauté and soften the onion till they are a light golden colour.
Add the potatoes and cook on medium heat until they begin to colour (form a crust) on the bottom. Stir them continually so that they can continue to colour (this process will take about 10 minutes).



potatoes 600g
extra virgin olive oil, 6 tablespoon
salt and pepper to taste
Heat the oven to 200 C
Place whole, un-peeled potatoes in cold water and boil until cooked. Drain them.
Position potatoes in a well-oiled baking pan (not-overlapping) and squash them with the palm of the hand (or a cup).
Dribble with the remaining oil and sprinkle with salt and pepper.
Bake the potatoes for about 20 minutes till golden (have formed a crust) and serve.
See  recipe for Vitello Arrosto