Recipe

Vegie croquettes

Mar 27, 2013 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 10, Makes 26 Item
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Ingredients

Vegie croquettes
  • 2 large potatoes, peeled, coarsely chopped
  • 200 gram kumara, chopped
  • 1 cup chopped broccoli florets
  • 120 gram chopped peeled pumpkin
  • 1 small avocado, mashed
  • 1 egg, lightly whisked
  • 1/2 cup packaged dried breadcrumbs
  • 1/2 cup grated cheddar cheese
  • 1/2 cup plain flour
  • vegetable oil, to shallow-fry
  • tomato sauce, to serve

Method

Vegie croquettes
  • 1
    Place potato, kumara, broccoli and pumpkin in a microwave-safe bowl. Microwave on High (100%) for 8 minutes or until tender. Mash until smooth. Cool slightly.
  • 2
    Line a 26x16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
  • 3
    Add avocado, egg, breadcrumbs and cheese to vegetable mixture; stir to combine. Spread mixture evenly into prepared pan; level surface. Cover with plastic food wrap. Chill for 3 hours.
  • 4
    Run a knife lengthwise down the centre of chilled vegetable mixture, then cut crosswise into 2cm-wide slices.
  • 5
    Gently lift out each piece and, using your hands, roll to form a cylinder. Roll in flour to coat lightly. Transfer croquettes to a baking tray lined with baking paper.
  • 6
    Heat oil in a heavy-based frying pan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry croquettes, in batches, for 5 minutes or until golden and crisp. Using a slotted spoon, transfer to paper towels.
  • 7
    Serve with tomato sauce.

Notes

Make ahead Prepare croquettes to the end of Step 2 a day ahead. To shallow-fry, add oil to a depth of 4cm. Kumara is orange sweet potato.

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