27 Apr Vegetable Croquettes
Vegetable Croquettes
By: Toby Amidor
Nutrition Information
- Serves: 6 servings
- 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 type: Appetizer, Side Dish
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.
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
- In a medium bowl, add the potatoes, bread crumbs, carrots, onion, celery, egg, parsley, salt and pepper. Using clean hands, toss to combine.
- 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.
- 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.
- 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.
- 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.
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