Authentic home cooking from Italy, with US measurements. 
Potato and Carrot Croquettes with Cannellini Bean Cream
Here’s a simple and tasty way to get your kids to eat more vegetables and beans. This easy recipe is perfect for anyone who doesn’t eat meat—you can enjoy delicious veggie and bean croquettes in just a few steps. They cook in a skillet in just 5 minutes and are ready to serve.
Potato and Carrot Croquettes with Cannellini Bean Cream
Here’s a simple and tasty way to get your kids to eat more vegetables and beans. This easy recipe is perfect for anyone who doesn’t eat meat—you can enjoy delicious veggie and bean croquettes in just a few steps. They cook in a skillet in just 5 minutes and are ready to serve.
Open in Cookpad AppSteps
- 1
Wash the vegetables well, peel them, and boil for 30 minutes.
- 2
Drain and roughly mash with a fork. Add salt, pepper, Parmesan, and parsley. Puree the cannellini beans with a blender.
- 3
Add 3 to 4 tablespoons of the bean puree to the mixture. Mix in some breadcrumbs until the mixture is not too soft. Refrigerate for 30 minutes.
- 4
Take the mixture out of the fridge. Lightly oil your hands and shape the croquettes. Sprinkle with breadcrumbs and place them in a skillet with a little olive oil on the bottom and on top.
- 5
Cook over low heat for 5 minutes, then gently turn them over to avoid breaking. Continue cooking. Place on a plate and sprinkle with a few grains of coarse salt.
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