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Vegetable Croquettes

creative.chef's picture
Ingredients
  Floury potatoes 1 1⁄2 Pound
  Parsnip 1 Large
  Leeks 2 Large
  Celery stalk 1
  Carrots 2 Large
  Butter 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Grated nutmeg 1⁄4 Teaspoon
  Eggs 2
  Oil 2 Cup (32 tbs) (for deep frying)
  Flour 1⁄4 Cup (4 tbs)
  Parsley sprigs 2
Directions

GETTING READY
1) Peel the potatoes and parsnip and chop them.
2) Cook them both in boiling salted water for 15-20 minutes till tender.
3) Meanwhile, trim and finely shred leeks and celery.
4) Peel the carrots and grate them.

MAKING
5) In a skillet, melt butter, add leeks and celery and fry till golden.
6) Drain potatoes and parsnip, return to pan and saute over a low heat to dry thoroughly.
7) Remove from heat and mash to form a smooth puree.
8) Add fried vegetables and any pan juices.
9) Add carrots, parsley, nutmeg and seasoning.
10) Add beaten eggs, spread the mixture on a plate, cool, then chill for 2-3 hours till firm.
11) In a deep-fryer, heat oil to 340°.
12) With floured hands, shape vegetable mixture into 20 balls with floured hands.
13) Fry, a few at a time, for 5-6 minutes, till crisp and golden.
14) Drain on paper towels.

SERVING
15) Serve the vegetables croquettes hot, garnished with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Deep Fried
Ingredient: 
Potato
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
28 Minutes
Cook Time: 
60 Minutes
Ready In: 
88 Minutes
Servings: 
6

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