Flavoured with quyere cheese and covered in a crunchy breadcumb coating these croquettes are a delicious way to get veg into your children. I say your children because only two of mine (and a neighbour’s child) actually ate them. Squishy declared “I am allergic to vegetables!” and eyed me with suspicion as I’m clearly trying to poison her.
This recipe makes around 12 croquettes.
- 300g of potato, peeled and quartered
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- I used a shrapnel collection of broccoli, cauliflower and peas that were lingering in the bottom of the freezer (roughly a small handful of each)
- 1 small carrot, peeled and grated
- Knob of butter
- 75g of guyere cheese, grated
- 1 egg, beaten
- Seasoned plain flour
Boil the potatoes until they are soft. Drain and mash with the butter. Stir in the guyere until melted. Saute the onion and garlic over a medium heat for around 7 minutes until they are soft and starting to colour. Add the carrot and cook for another minute. While steam the broccoli, cauliflower and peas for 4 minutes, then cut them into very small florets. Combine the vegetables with the potato. Form into patties and dip into the seasoned flour, then into the beaten egg and then into the breadcrumbs to coat.
I cooked them in the Actifry for around 5 minutes on each side until they were golden and crispy but if you don’t have an air frier saute them over a medium-high heat until golden.