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Winter Vegetable Croquettes Recipe
A vegan croquettes recipe filled with seasonal winter vegetables for added vitamins and minerals.
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 16 Croquettes
Calories 66 kcal
Ingredients
- Approx. 750g potatoes peeled and chopped into smaller cubes
- 1 cup of butternut squash peeled and chopped into tiny cubes
- 100 g purple sprouting broccoli finely chopped
- 1 tsp garlic pepper seasoning
- Pinch of chilli flakes
- ½ tbsp dried thyme
- 2-3 tbsp dairy free milk
- ½ cup dairy free milk
- 1 cup breadcrumbs I used GF but pick any of your choice
Instructions
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Preheat the oven to 220°c.
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Boil the potatoes for about 20-25 minutes until tender when you touch them with a knife. Then, drain and mash them. While the potatoes are cooking, add the squash to a small non-stick frying pan and cook for 5 minutes, then add the chopped broccoli and cook for another 3-5 minutes. Stir regularly and remove from heat when both vegetables are starting to lightly brown.
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Next, stir in the vegetables and seasoning to the mashed potato.. Leave mixture to cool for a few minutes until they're cool enough to be handled.
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Take one heaped tbsp of mixture and mould it to your desired shape.
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Put the milk and breadcrumbs into two small bowls or dishes then dip each croquette in the milk, making sure it's fully covered then do the same with the breadcrumbs.
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Place coated croquettes on a baking tray in the centre of the oven for 20-25 minutes until they're golden and crispy. Turn them over half way.
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Once cooked and lightly golden, remove from oven and serve.
Serve and enjoy!
Recipe Notes
Cooking tip: For those of you using GF breadcrumbs, you may notice that they don’t brown and crisp as well as regular breadcrumbs do. If this is the case and you'd like them to look just like the original, spray each croquette with 1 or 2 sprays of fry spray when you turn them over.