Veggie Croquettes
I love these croquettes, they’re very satisfying. It’s the perfect combination of cheese, potatoes, carrots and corn and that crust… Oh yummy!
When I was a kid, that’s one of the things that my mom would often make to get me to eat my veggies. They’re a great appetizer to serve for dinner parties or even to bring for picnics. I love them when they’re fried but you can also air fry them or bake them in your oven.
They’re delicious, especially when they’re still hot because you get all that melted cheese which is so satisfying. You’ll notice that for the breadcrumbs, I’m using salted crackers rather than bread. That’s because salted crackers will have some seasoning and they turn this gorgeous golden brown color.
You can find the video here:
If you’re looking for a way to get the kids involved in cooking, you can get them to help you shape these croquettes and at the same time teach them the health benefits of carrots and corn in a fun way!
Veggie Croquettes
Equipment
- 1 Mixing Bowl
- 1 Potato Masher
Ingredients
- 350 G Potatoes Peeled & Cut into Chunks
- 60 G Cheese Grated
- 60 G Carrots Grated
- 60 G Corn Kennels
- 1/4 Medium Onion Chopped
- 2 tbsp Green Onion finely Chopped
- Salt & Pepper
For the batter & coating
- 2 tbsp flour
- 1/2 cup water
- 100 g breadcrumbs
Instructions
- Boil chopped potatoes in salted water until very soft (about 15 minutes). Drain and mash in a large bowl.
- Mix in corn kernels, grated cheese, chopped onion, and green onions. Season with salt and pepper.
- Shape your mixture into small round balls.
- Prepare a thin batter by mixing flour with water.
- Place breadcrumbs in a separate bowl.
- Dip each croquette in the flour batter, then coat with breadcrumbs. Repeat until all croquettes are coated.
- Store in the fridge for up to 2 days or freeze for longer storage. Defrost before cooking.
- For deep-frying: Cook in hot oil for 2-3 minutes on each side until golden brown.
- For oven-baking: Brush with olive oil and bake at 160°C for about 15 minutes.
- For air-frying: Brush with oil, bake at 180°C for 5 minutes, flip, then bake for another 5 minutes.
- Serve with chutney and chili for dipping.