I just turned forty and I celebrated with some friends and cousins of mine. It was a very simple party but I really enjoyed it! The cake was really nice: a light sponge with creme patissiere, fresh fruit and delicious cream puffs on top.
For my birthday I did not invite anyone for a formal dinner and instead I prepared some easy light bites which were very successful: vegetarian croquettes made with mashed potatoes and with a delicious cheesy heart. I was looking forward to share this with you as they tasted great!
Choose any type of vegetable you fancy.
- Prep Time : 35 minutes
- Cook Time : 25 minutes
- potatoes – 800 g – 28 oz
- carrots – 2 large
- zucchini (courgettes) – 2
- peas – 200 g – 7 oz
- eggs – 2
- fresh cheese (mozzarella, cheddar or any hard cheese you like)
- butter – a knob
- olive oil
- salt and pepper
- olives – a handful
- grated parmesan cheese – 3 tbsp
Put the potatoes in a sauce pan, cover them with salty cold water, bring to the boil and cook for 40 minutes.
Drain them, remove the skin with a knife and mash them. Add a knob of butter and stir it well in.
Peel the carrots, wash the zucchini and chop them into small cubes.
Bring to the boil some hot water in a pan and when it is boiling add the peas and cook them for 5 minutes then drain.
Put the chopped carrots in a pan with 2 two tbsp of olive oil, add ½ glass of water and cook for 10 minutes; add the chopped zucchini season with salt and pepper and continue cooking for a further 5 minutes. Finally add the drained peas and cook for a further 5 minutes.
Remove the pan from the heat and let the vegetables cool down.
Mix them with the mashed potatoes, the egg yolks, 3 tbsp of grated parmesan cheese, the chopped olives and salt and pepper.
Mix well all the ingredients. Form the croquettes by taking a small portion of the mixture, put a cube of cheese on it and cover with more mixture.
Form a sausage like croquette or a round ball if you prefer.
Roll the croquettes in breadcrumbs
Line them up on a baking tray over a sheet of parchment paper. Drizzle the croquettes with olive oil
Cook them in a hot oven at 190C or 370 F for about 25 minutes. Serve warm.
10 thoughts on “Light vegetable croquettes with cheese”
First of all Happy Birthday Alida! This post has brought back childhood memories when I would watch mum make croquettes which were deep fried until crisp and golden. They are irresistible hot or cold. In Gib we are avid consumers of them and they are great for using up left-over roast/cooked meat, ham or fish. Yours instead are lighter, made with veg and baked, instead of fried – perfect!
Happy Birthday, Alida! The cake looks so beautiful, but those croquettes are more like my thing. They look SUPER!
Have a marvelous weekend!
Happy birthday Alida. I hope you had a wonderful day!
The croquettes look gorgeous. So full of good stuff too. Bookmarked!
Yummy, these look totally fabulous and tasty. Love the stringy chesse pic:-) Thank you for entering Credit Crunch Munch and a belated Happy Birthday:-)
Thank you Camilla!
Happy Birthday to you! Many happy returns! These croquettes look amazing, what a great way to use up veggies.
These look lovely! I’ll be cooking them for my family – we all love croquettes and usually have the Spanish croqueta type but I like the fact that these are baked and not fried. Yum!
Yes not fried is always better and can be just as tasty!x
I love that these are baked – so much healthier than fried!
Thanks for linking up to Credit Crunch Munch.