Ingredients
1 tbsp sunflower oil
100g onion, chopped
125g carrot, peeled and grated
50g courgette, grated
1 clove garlic, crushed
170g cold mashed potatoes
80g cooked roast beef slices, chopped
2 tsp fresh chopped thyme
1 ½ tsp soy sauce
A few drops worcestershire sauce
30g parmesan, grated (can use dairy-free cheese)
50g kale
15g dried breadcrumbs
Extra dried breadcrumbs for coating
100g onion, chopped
125g carrot, peeled and grated
50g courgette, grated
1 clove garlic, crushed
170g cold mashed potatoes
80g cooked roast beef slices, chopped
2 tsp fresh chopped thyme
1 ½ tsp soy sauce
A few drops worcestershire sauce
30g parmesan, grated (can use dairy-free cheese)
50g kale
15g dried breadcrumbs
Extra dried breadcrumbs for coating
Method
- Heat the oil in a frying pan. Add the onion and fry until soft. Add the grated carrot and courgette and fry for a further 5 minutes. Add the garlic and fry for 30 seconds, then remove from the heat and leave to cool. Once cool, mix in the cold mashed potatoes, thyme, beef, soy sauce, Worcestershire sauce, parmesan and 15g of breadcrumbs.
- Cook the kale in boiling water for 4 to 5 minutes until tender, then drain , chop and add it to the croquette mixture. Form the mixture into 18 tube shaped croquettes, roll them in extra breadcrumbs, then transfer to a tray and chill in the fridge for 30 minutes.
- Heat a little oil in a frying pan and fry the croquettes until golden all over and slightly crispy on the outside.
