Directions
Follow these simple steps to make your Vegetable Croquettes:
Prepare the Vegetables: If using fresh vegetables, finely chop them. If using frozen vegetables, thaw and finely chop them. Set aside.
Cook the Vegetables: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent. Add the mixed vegetables and cook for 5-7 minutes until they are tender. Season with cumin powder, paprika, black pepper, and salt.
Combine Ingredients: In a large mixing bowl, combine the cooked vegetables, mashed potato, bread crumbs, flour, chopped parsley, and grated cheese (if using). Mix until well combined.
Form the Croquettes: Take a small portion of the mixture and shape it into a small, cylindrical or oval croquette. Repeat with the remaining mixture.
Coat the Croquettes: Beat the egg in a shallow bowl (or prepare the flax egg). Place extra bread crumbs in another shallow bowl. Dip each croquette into the egg, then roll it in the bread crumbs until evenly coated.
Bake the Croquettes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the croquettes on the baking sheet and brush the tops with olive oil. Bake for 15-20 minutes, or until golden brown and crispy.
Tips and Shortcuts
Quick Prep: Use pre-chopped or frozen vegetables to save time.
Uniform Size: Use an ice cream scoop to ensure all croquettes are the same size.
Extra Crunch: Double-coat the croquettes by repeating the egg and bread crumb steps.
Recipe Swaps and Variations
Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and omit the cheese.
Spicy Kick: Add a finely chopped chili or a teaspoon of chili powder to the vegetable mixture.
Different Vegetables: Experiment with different vegetables like sweet potatoes, zucchini, or bell peppers.
How to Store Leftovers
Leftover Vegetable Croquettes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also freeze the croquettes before baking. Simply place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an additional 5-10 minutes to the baking time.
Food and Drink Pairings
These Vegetable Croquettes pair wonderfully with a variety of dipping sauces such as ketchup, aioli, or a spicy yogurt dip. Serve them alongside a fresh green salad for a light meal, or with a hearty soup for a more substantial dinner. A glass of chilled white wine or a refreshing lemonade complements the flavors beautifully.
Frequently Asked Questions
Can I fry the croquettes instead of baking them?
Yes, you can fry the croquettes in a shallow pan with oil over medium heat until golden brown on all sides. Be sure to drain them on paper towels to remove excess oil.
How do I make the croquettes gluten-free?
Use gluten-free bread crumbs and flour to make this recipe gluten-free.
Can I make the mixture ahead of time?
Yes, you can prepare the vegetable mixture ahead of time and refrigerate it for up to 24 hours before shaping and baking the croquettes.
Conclusion and Call to Action
We hope you enjoy making and eating these quick and easy Vegetable Croquettes. They’re a delicious way to enjoy more vegetables and make a great addition to any meal. If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more tasty and easy-to-make recipes!
Happy cooking!
