After making these I was named the Empress of Veggies by the one and only Gregg Wallace, so I felt I had to share this recipe! It is a little messy to make (make sure you squeeze the fluid out of the veggies) but those dips combined with the croquettes = heaven.
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Veggie Croquettes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 200 g cauliflower coarsely grated
- 200 g sweet potato peeled and coarsely grated
- 2 medium carrots peeled and coarsely grated (200g)
- 1 medium courgette coarsely grated (200g)
- ½ tsp sea salt
- 1 red onion finely chopped
- 1 small bunch parsley picked and roughly chopped
- 1 tsp onion granules
- 100 g fresh breadcrumbs
- 2 eggs
- freshly ground black pepper
Instructions
- Preheat the oven to 200C/fan 180C/gas mark 6. Line a large shallow baking tray with parchment paper.
- Place all the grated vegetables into a large bowl and mix together. Add the remaining ingredients and mix really well, squishing it all together until evenly mixed. Set aside to soften for 15 minutes.
- Mix once more then divide into 8 in the bowl, then take each portion and form into two little sausages. Place onto the lined baking tray then repeat with the remaining mixture to form 16 sausages.
- Place in the oven to bake for 25 minutes until the vegetables are tender and the croquette golden brown on the outside, .
- While the croquettes bake, prepare the dips.
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Pea guacamole
Ingredients
- 240 g frozen peas
- 1 tsp ground cumin
- 2 garlic cloves roughly chopped
- 1 red chilli seeded and very roughly chopped
- 1 lime zested and juiced
- ½ small bunch coriander very roughly chopped
- ¼ tsp sea salt
- freshly ground black pepper
Instructions
- Place all the ingredients for the pea guacamole into a large food processor and pulse until just broken down, then scrape the sides of the processor down. Blitz until just beginning to get smooth - you want a little texture left. Tip into a serving bowl and taste
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Sweetcorn Salsa
Ingredients
- 240 g tinned sweetcorn
- 4 tomatoes chopped
- 4 spring onions chopped
- ½ small bunch coriander chopped
- ½ lime juiced
- 1 tbsp olive oil
- ¼ tsp sea salt
- freshly ground black pepper
Instructions
- Place all the ingredients for the sweetcorn salsa into bowl and mix well then tip into a serving bowl.
I hope you enjoy making these and it gets you eating more veggies!
Mmmm these look amazing. If there was a carb count you would be queen of Type 1 too
Hello do you have advice about freezing the Croquettes after cooking and now to reheat them?
I’ve not tried freezing and reheating but I think this would work well. I’d cook, freeze and reheat in the oven.