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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Chili Croquettes                                              

A big flavorful pot of Mexican chili is always a winning formula to satisfy a crowd, but what to do with leftovers? With a few additional ingredients and seasonings, you can give any chili its second life as jazzy croquettes or sliders. They make excellent appetizers. You might start with leftover chili. Add a few ingredients, shape into patties, pan-toast, then garnish them with sweet roasted cherry tomatoes and salsa.


Prep 15 minutes       

Cook 15 minutes

Make twelve 2-inch croquettes


Up to 1 teaspoon cumin seeds, roasted and freshly ground, to taste

Up to 1 teaspoon chipotle powder from 1 chipotle chile, to taste

1 tablespoon chia seeds, ground

2 cups meatless chili

1 cup mashed potato from 1 large or 2 medium purple or red-flesh potato, microwaved and peeled

½ cup rolled oats

¾ to 1 cup whole grain, oil-free breadcrumbs

Up to 2 teaspoons aka (red) miso to taste

½ teaspoon liquid Smoke to taste

Up to 1 teaspoon lime juice to taste

Garnish with roasted cherry tomatoes, a spoonful of diced mango or pineapple. Alternatively garnish with a dollop of soy mayo, mango salsa, or salsa verde, topped with a microgreen or small sprig of herbs.


  • Heat a small skillet on medium for 2 minutes. Add a teaspoon of cumin seeds, stirring constantly, and roast them for 30 seconds to a minute, just until you perceive its aroma. Remove the pan and the seeds from the pan. When they have cooled, grind them to a powder using a coffee grinder.
  • Next use the coffee grinder to grind a chipotle chile, and finally the chia seeds.
  • Microwave the potato(s) whole and unskinned for 3 to 5 minutes, depending on their size. They are done when a sharp knife penetrates their flesh easily. Peel and mash or rice them. Measure out 1 cup.
  • Add chili, mashed potato, ground chia, and rolled oats in a food processor. Pulse just a few times to mix but do not overmix. The mix should retain varied textures of its ingredients.
  • Transfer the mix to a bowl. Stir in as many whole grain breadcrumbs to enable to mix, when pressed, to hold together.
  • If the chili was well-seasoned, you may not need to add much seasoning to the croquette mix. Taste and amend it, if needed, to suit your tastes, by adding a little more roasted cumin powder, chipotle powder, aka miso, liquid smoke, and/or lime juice.
  • Shape the mix into compact patties with your hands or press into a 2-inch ring mold to shape small croquettes or sliders.
  • Preheat a non-stick pan on medium for 4 minutes. Add several patties at a time, allowing room around them to facilitate flipping. Cook for 3 minutes. 
  • Using a nylon or silicone spatula, peek underneath and check the color: When the patties are lightly browned, flip them over and cook for an additional 3 minutes so that they are golden and lightly toasted on top and bottom.  Adjust the heat accordingly.
  • Transfer the cooked croquettes to a cooling rack and give them 5 minutes to firm up. 
  • Garnish the croquettes or sliders as you like with your favorite toppings and serve warm.



Chili Croquettes

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