Vegetable and cottage cheese croquettes recipe
Homemade croquettes are easier than you think - and they're a great way to use up a glut of potatoes! Our vegetable and cottage cheese version makes use of peas, carrots and potatoes. Just breadcrumb then shallow fry until golden and crispy, the kids are going to love them!
See method- Serves 4
- 15mins to prepare, plus cooling and 6 to 7mins for cooking
- 325 calories / serving
Ingredients
- 600g floury potatoes e.g. Maris Piper
- 150g carrots, cut into ½cm dice
- 50g peas
- 100g cottage cheese
- 75g medium oatmeal
- oil for shallow frying
Each serving contains
- Energy
- 1360kJ 325.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 43.6gProtein 9.1gFibre 5.7g
Method
- Cut thepotatoesinto chunks and place in a saucepan of cold water. Bring to the boil and simmer for 10 minutes until tender, drain and allow to cool completely.
- Meanwhile, boil thecarrotsand peas for 3 minutes, drain and run under cold water.
- Mash the potatoes, stir in the cottage cheese and vegetables and season well. Divide into 8 and mould into cylinder shapes. Sprinkle the oatmeal onto a large plate and roll each croquette in it to evenly coat.
- Heat a little oil in a large frying pan and fry the croquettes for 5 minutes, turning occasionally until golden.
Serve with low fat garlic mayonnaise and salad.
Try using frozen mixed vegetables instead of peas and carrots.
