Vegetable Croquettes

VEGETABLE CROQUETTES recipe by Annabel Karmel


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.


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


  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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