Introduction
Welcome to our culinary haven, where we celebrate the art of making delicious, easy-to-make dishes that fit seamlessly into your busy lifestyle. Today, we’re thrilled to share a recipe for Vegetable Croquettes. These delightful, crispy bites are packed with a medley of vegetables, making them a nutritious and satisfying snack or side dish. Whether you’re looking for a quick weeknight dinner option or an impressive appetizer for guests, these Vegetable Croquettes are sure to please.

Why You’ll Love This Recipe
Vegetable Croquettes are the perfect combination of crispy on the outside and tender on the inside. They’re versatile, allowing you to use whatever vegetables you have on hand. Plus, they’re baked instead of fried, making them a healthier option. With minimal prep and cook time, you can whip these up in no time, making them ideal for busy weeknights or last-minute gatherings.

Who Is This Recipe For?
This recipe is perfect for anyone looking to incorporate more vegetables into their diet in a fun and delicious way. It’s great for families, as kids will love the crispy texture and flavorful filling. Vegetarians and vegans will appreciate the plant-based goodness, and even meat-lovers will find these croquettes irresistible. They’re also an excellent option for meal prep, as they store and reheat well.

Ingredients
Here’s what you’ll need to make these delicious Vegetable Croquettes:

2 cups mixed vegetables (e.g., carrots, peas, corn, green beans), finely chopped
1 large potato, boiled and mashed
1/2 cup bread crumbs (plus extra for coating)
1/4 cup all-purpose flour
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
Salt to taste
1/4 cup fresh parsley, chopped
1/4 cup grated cheese (optional)
2 tablespoons olive oil (plus extra for brushing)
1 egg (or flax egg for vegan option)
Kitchen Equipment Needed
Before we start cooking, let’s gather all the necessary kitchen equipment:

Mixing bowls
Baking sheet
Parchment paper or silicone baking mat
Frying pan
Spatula
Measuring cups and spoons

Read more on next page

Directions
Follow these simple steps to make your Vegetable Croquettes:

Prepare the Vegetables: If using fresh vegetables, finely chop them. If using frozen vegetables, thaw and finely chop them. Set aside.
Cook the Vegetables: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent. Add the mixed vegetables and cook for 5-7 minutes until they are tender. Season with cumin powder, paprika, black pepper, and salt.
Combine Ingredients: In a large mixing bowl, combine the cooked vegetables, mashed potato, bread crumbs, flour, chopped parsley, and grated cheese (if using). Mix until well combined.
Form the Croquettes: Take a small portion of the mixture and shape it into a small, cylindrical or oval croquette. Repeat with the remaining mixture.
Coat the Croquettes: Beat the egg in a shallow bowl (or prepare the flax egg). Place extra bread crumbs in another shallow bowl. Dip each croquette into the egg, then roll it in the bread crumbs until evenly coated.
Bake the Croquettes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the croquettes on the baking sheet and brush the tops with olive oil. Bake for 15-20 minutes, or until golden brown and crispy.
Tips and Shortcuts
Quick Prep: Use pre-chopped or frozen vegetables to save time.
Uniform Size: Use an ice cream scoop to ensure all croquettes are the same size.
Extra Crunch: Double-coat the croquettes by repeating the egg and bread crumb steps.
Recipe Swaps and Variations
Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and omit the cheese.
Spicy Kick: Add a finely chopped chili or a teaspoon of chili powder to the vegetable mixture.
Different Vegetables: Experiment with different vegetables like sweet potatoes, zucchini, or bell peppers.
How to Store Leftovers
Leftover Vegetable Croquettes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also freeze the croquettes before baking. Simply place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an additional 5-10 minutes to the baking time.

Food and Drink Pairings
These Vegetable Croquettes pair wonderfully with a variety of dipping sauces such as ketchup, aioli, or a spicy yogurt dip. Serve them alongside a fresh green salad for a light meal, or with a hearty soup for a more substantial dinner. A glass of chilled white wine or a refreshing lemonade complements the flavors beautifully.

Frequently Asked Questions
Can I fry the croquettes instead of baking them?
Yes, you can fry the croquettes in a shallow pan with oil over medium heat until golden brown on all sides. Be sure to drain them on paper towels to remove excess oil.

How do I make the croquettes gluten-free?
Use gluten-free bread crumbs and flour to make this recipe gluten-free.

Can I make the mixture ahead of time?
Yes, you can prepare the vegetable mixture ahead of time and refrigerate it for up to 24 hours before shaping and baking the croquettes.

Conclusion and Call to Action
We hope you enjoy making and eating these quick and easy Vegetable Croquettes. They’re a delicious way to enjoy more vegetables and make a great addition to any meal. If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more tasty and easy-to-make recipes!

Happy cooking!