Vegetable croquettes
Published on 15 June 2024
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I used vegetables in the fridge that needed eating for these simple, light and flavourful croquettes, with a melting cheese centre: Fontina, Brie or mozzarella. Pan-fry with oil if wanted; oven baking is lighter, or use an air fryer.
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Method
Introductory photographs from the original
0 steps completed out of 11
- Step 1 of 11
I grate courgettes by hand or quickly with an electric grater.
- Step 2 of 11
The carrots.
- Step 3 of 11
The potato.
- Step 4 of 11
I finely chop leek with a knife.
- Step 5 of 11
I put all vegetables in a cloth in a sieve.
- Step 6 of 11
I squeeze very thoroughly to remove all water.
- Step 7 of 11
I put in a bowl with Parmesan, eggs, salt and pepper and mix.
- Step 8 of 11
I put a spoonful in my palm with a cheese cube in the centre.
- Step 9 of 11
I cover with more vegetables, seal and shape evenly.
- Step 10 of 11
I coat in breadcrumbs, arrange on a lined tray, oil with extra virgin olive oil and bake at 180°C for about 20 minutes.
- Step 11 of 11
They should be golden.
Original source: https://incucinaconlilly.com/2024/06/15/crocchette-di-verdure/