Vivaldi Croquettes


The ideal little bite-sized comfort food snack. And who doesn’t like croquettes? Dip these into favourite relish or chutney and get ready to wow the crowds.

Makes 25 croquettes


4 skinless frankfurter sausages, each cut into bite-sized pieces

6 Vivaldi Gold potatoes, choose even-sized

1 teaspoon salt, or more to taste


1 cup finely grated parmesan cheese

2 tablespoons flour

1 teaspoon oregano

Extra Virgin Olive Oil

Maison Therese relishes (we used Beetroot, Balsamic & Onion and Chilli Tomato)


  1. To a large saucepan add whole, unpeeled potatoes, salt and water until potatoes are just covered.
  2. Bring the water to a boil and cook until potatoes are fork tender.
  3. Drain the potatoes and dry off in the pot heat. Leave to cool until able to handle, then peel away skin.
  4. Grate the potatoes into a large bowl using a coarse grater.
  5. Add parmesan, flour and oregano to the grated potatoes. Mix together.
  6. Form the mixture around the frankfurter pieces to form croquettes. Place on a tray and freeze the croquettes for 30 minutes.
  7. Line an oven tray with baking paper, spray the croquettes with oil and place in a pre-heated oven at 190 degrees Celsius. Cook for 20 minutes, turning occassioanly  so they’re golden on all sides. .
  8. Serve with a selection of Maison Therese relishes for dipping.



  • If the potatoes are a little too dry after grating, add 50g melted butter
  • Brush the croquettes before baking with a little melted butter and olive oil mixture for a more golden, crisp appearance.


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