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Vegetable Croquettes

VEGETABLE CROQUETTES recipe by Annabel Karmel

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Vegetable Croquettes

These mini five veggie croquettes are the perfect size for little hands. Freeze them once cooked and then simply reheat in the oven.

Ingredients

2 tsp sunflower oil
1 onion, finely chopped
½ red pepper, diced
50g carrot, grated
60g mushrooms, chopped
250g cold mashed potatoes
30g parmesan, grated
A few drops Worcestershire sauce (optional)
30g Panko breadcrumbs

Method

  1. Heat the oil in a frying pan. Add the onion, pepper, carrot, and mushrooms. Fry over medium heat for 5 minutes until soft. Leave to cool.
  2. Measure the potato, parmesan, cold vegetables, Worcestershire sauce (if using), and 10g of panko breadcrumbs into a bowl.  Mix well and shape into 8 croquettes. Roll the croquettes in the remaining breadcrumbs.
  3. Heat a little oil in a large frying pan.  Fry the croquettes for about 5 minutes until golden brown on all sides.

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