Croquettes or kroketten in Dutch Language, are favorite snack food of Dutch people. A deep fried roll with meat ragout inside, covered in breadcrumbs. My version is made with Vegetables, covered with breadcrumbs and slightly pan fried and oh boy, these vegetable croquettes are delicious! They’re crispy on the outside, soft and gooey on the inside, and full of flavor!
Vegetable Croquettes are great as hot savory finger food and ideal as little appetizers too when served with guacamole and mix green salad. They are perfect for birthday parties, cocktail parties and kids will love them too.
In the Netherlands, the Croquettes are served on sliced white bread or burger buns with mustard on the side. They also taste super delicious when dipped in mayonnaise, ketchup or spicy peanut sauce.
I usually pan fry the croquettes but it is also possible to deep fry or to bake them in the oven.
DID YOU MAKE THIS RECIPE?
- 150g quinoa flakes
- 50g brown rice flour
- 300g raw zucchini, grated
- 200g raw carrot, grated
- 1 small white onion, grated
- ½ teaspoon garlic powder
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Pinch of red chili flakes
- 1 tablespoon extra-virgin olive oil
- 2 heap tablespoons chopped fresh parsley
- 400g organic Non-GMO soy milk
- Breadcrumbs for coating
- Vegetable oil for cooking
- In a saucepan, mix together quinoa flakes, rice flour, zucchini, carrot, onion, garlic, curry, salt, pepper, chili flakes, olive oil, chopped parsley and milk until well combined. Taste to adjust salt and pepper if needed.
- Turn the heat of the stove to high and cook the mixture, stirring frequently until becomes very thick and it becomes difficult to mix. (It is important that the mixture has thickened well).
- Remove from heat and let it cool down until it is cold enough to handle. Alternatively, you can use a cold water bath to speed up this process.
- Spread the breadcrumbs on a big plate. Take a small amount of the mixture and roll it in your hands to form a quick round ball. Since the mixture is sticky so the way I do it is once I have formed the ball, I roll it inside the breadcrumbs while I’m also molding the ball to a cylindrical shape.
- When all the croquettes are ready, heat enough oil inside a deep wok to cover the bottom of the pan and fry the croquettes in batches until brown.
- Remove and place them on kitchen paper to drain off the excess oil.
- Serve hot with your favorite dip, salad or bread.