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.
Veggie Croquettes
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.
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
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!
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.
Mmmm these look amazing. If there was a carb count you would be queen of Type 1 too