🥦 Vegetable Croquettes
🕒 Total Time: 45 minutes
🍽️ Yields: 12–16 croquettes (depending on size)
🧾 Ingredients:
For the mixture:
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2 medium potatoes, boiled and mashed
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1/2 cup finely chopped carrots (lightly steamed or boiled)
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1/2 cup finely chopped green beans (lightly steamed or boiled)
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1/4 cup green peas (cooked)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/2 teaspoon grated ginger (optional)
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1/2 teaspoon cumin or coriander powder
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1/2 teaspoon chili flakes or 1 finely chopped green chili (optional)
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Salt and black pepper, to taste
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2 tablespoons chopped cilantro or parsley
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1/2 cup breadcrumbs (plus more for coating)
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1 tablespoon all-purpose flour or cornstarch (optional, for binding)
For coating:
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1/4 cup all-purpose flour + 3 tablespoons water (for slurry)
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Extra breadcrumbs for coating
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Oil for shallow or deep frying
👩🍳 Instructions:
1. Prepare the vegetable base:
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In a large bowl, combine mashed potatoes with the cooked veggies.
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Add onion, garlic, ginger (if using), spices, herbs, salt, and pepper.
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Stir in breadcrumbs and a little flour or cornstarch if the mixture feels too soft.
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Mix well until it comes together like dough.
2. Shape the croquettes:
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Form into logs, ovals, or patties — whatever shape you prefer.
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Place shaped croquettes on a tray and refrigerate for 15–20 minutes to firm up (optional but helpful).
3. Coat:
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Make a quick slurry with flour and water (it should be slightly thick).
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Dip each croquette in the slurry, then roll in breadcrumbs for a crispy coating.
4. Fry:
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Heat oil in a frying pan (shallow or deep).
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Fry croquettes over medium heat until golden brown and crispy, turning as needed (about 3–4 minutes per side).
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Drain on paper towels.
🥣 Serve with:
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Garlic aioli
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Spicy ketchup
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Mint chutney
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Yogurt dip with herbs
🌱 Tips & Variations:
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You can bake them at 400°F (200°C) for 20–25 minutes, flipping halfway. Spray with oil for crispiness.
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Air fryer? Cook at 375°F (190°C) for about 12–15 minutes, until golden and crispy.
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Add grated cheese inside for a gooey surprise!
Want a vegan version, or croquettes with a cheesy center or a non-potato base (like lentils or quinoa)? I’ve got options!
