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  • 2 tbsp sunfl ower oil
  • 1 small onion, chopped
  • 100g (31/2oz) mushrooms, chopped
  • 1 medium carrot, grated
  • 20g (3/4oz) kale, chopped
  • 1 garlic clove, crushed
  • 150g (5 1/2oz) baking potato, pricked
  • 150g (5 1/2oz) sweet potato, pricked
  • 50g (1 3/4oz) fresh breadcrumbs or wheat- or gluten-free breadcrumbs
  • 30g (1oz) Cheddar cheese or dairy-free alternative, grated
  • Plain flour or gluten-free flour, to coat


  1. Heat 1 tablespoon of the oil in a frying pan. Add the onion, mushrooms, carrot, kale, and garlic, and fry for 5 minutes over a medium heat. Leave to cool.
  2. Cook the potatoes in a microwave for 10 minutes until soft. Leave to cool, then scoop out the potato fl esh into a bowl.
  3. Add the cooked vegetables, breadcrumbs, and cheese and mix together until blended. Shape into 14 small croquettes and roll in the flour.
  4. Heat the remaining 1 tablespoon of oil in a frying pan. Fry the croquettes for 3–4 minutes, until golden on all sides and cooked through. Drain on kitchen paper and leave to cool before serving.
  5. When needed, thaw overnight in the fridge or leave out for a few hours at room temperature. Reheat in an oven preheated to 180ºC (fan 160ºC), gas 4 for 10–12 minutes.
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