Vegetable Croquettes
 
Prep time
Cook time
Total time
 
Recipe from Create Your Plate Diabetes Meal Prep Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
By:
Recipe type: Appetizer, Side Dish
Serves: 6 servings
Ingredients
  • 1 large russet potato (unpeeled), shredded (1 lb/500 g)
  • ⅓ cup (75 mL) plain bread crumbs
  • 2 carrots, peeled and shredded
  • 1 yellow onion, chopped
  • 1 stalk celery, chopped
  • 1 large egg, beaten
  • 1 tsp (5 mL) dried parsley
  • ¼ tsp (1 mL) plus ⅛ tsp (0.5 mL) salt
  • ¼ tsp (1 mL) ground black pepper
  • ¼ cup (60 mL) olive oil
Instructions
  1. In a medium bowl, add the potatoes, bread crumbs, carrots, onion, celery, egg, parsley, salt and pepper. Using clean hands, toss to combine.
  2. Use your hands to form a ¼ cup (60 mL) patty. Place it on a large platter or plate and gently press with your palm to flatten it slightly. Repeat to make a total of 12 patties. Cover with plastic wrap and refrigerate for at least 20 minutes and up to 1 hour.
  3. In a large sauté pan, heat the oil over medium heat. When the oil is shimmering, add the croquettes, leaving ½ inch (1 cm) around each. Cover the pan and sauté, flipping the croquettes halfway through, until golden brown, 15 minutes. Transfer to a paper towel-lined plate and let cool for at least 10 minutes.
  4. To Store: In each of six containers, add two croquettes. Cover and refrigerate for up to 4 days or freeze for up to 2 months.
  5. To Serve: If frozen, thaw in the refrigerator overnight. To reheat, microwave uncovered on High for 30 seconds. Allow 2 minutes for the heat to distribute before removing the container from the microwave. Serve warm.
Nutrition Information
Serving size: 2 croquettes Calories: 187.01 Fat: 10.26 g Saturated fat: 2.86 g Trans fat: 0.0 g Carbohydrates: 20.71 g Sugar: 2.82 g Sodium: 228.02 mg Fiber: 2.86 g Protein: 3.75 g Cholesterol: 31.0 mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/vegetable-croquettes-2/