Crispy Vegetable Croquettes

Golden, crunchy on the outside, soft and flavorful on the inside—these veggie-packed croquettes are perfect as a snack, side, or light meal. Great for using up leftover veggies!

Ingredients

For the Croquettes:

2 cups mashed potatoes (or cooked, mashed sweet potatoes)
1 ½ cups mixed vegetables, finely chopped (carrots, peas, corn, zucchini, spinach, etc.)
½ cup breadcrumbs + extra for coating
¼ cup grated Parmesan cheese (or nutritional yeast for vegan option)
1 egg, beaten (or 2 tbsp flaxseed meal + 3 tbsp water for vegan)
2 cloves garlic, minced
1 tsp dried herbs (thyme, oregano, or parsley)
½ tsp paprika
Salt & pepper to taste
Oil for frying (or baking)

For Dipping (Optional):

Garlic aioli
Marinara sauce
Sweet chili sauce

Instructions

1. Prepare the Mixture:

In a bowl, combine mashed potatoes, chopped veggies, breadcrumbs, Parmesan, egg (or flax egg), garlic, herbs, paprika, salt, and pepper. Mix well.
If the mixture is too wet, add more breadcrumbs; if too dry, add a splash of milk or water.

2. Shape the Croquettes:

Scoop about 2 tbsp of the mixture and shape into small cylinders or rounds.
Roll each croquette in extra breadcrumbs for a crispier coating.

3. Cook:

Pan-Fry: Heat oil in a skillet over medium heat. Fry croquettes for 2-3 minutes per side until golden brown. Drain on paper towels.
Bake (Healthier): Place on a parchment-lined tray, brush with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

4. Serve:

Enjoy hot with your favorite dipping sauce!

Tips & Variations

Gluten-Free: Use almond flour or gluten-free breadcrumbs.
Cheesy Twist: Add shredded mozzarella or cheddar inside for a melty center.
Spicy Kick: Mix in chopped jalapeños or a dash of cayenne pepper.

These croquettes are a delicious way to sneak in veggies—kids and adults will love them! 🌱✨