Veggie Croquettes
Delicious vegetarian croquettes with the perfect combination of cheese, corn kennels, carrots & potatoes
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.