Carrot Croquettes 🥕

Name: Carrot Croquettes 🥕
Yield: 12 croquettes
Ingredients: 1 2/3 cups carrots, peeled and cleaned (about 250 grams); 2/3 cup potatoes, peeled and cleaned (about 100 grams); 1 egg; 4 tablespoons grated Parmesan cheese; 4 tablespoons breadcrumbs plus 2 tablespoons for coating; 1 1/2 tablespoons unsalted butter, softened (about 20 grams); Scamorza cheese, as needed, for filling; Salt, parsley, and nutmeg, to taste

Lucilla Crispini @lucillaincucina

Montesilvano(PE)

These croquettes are truly delicious! They make a great appetizer or a unique main dish. They're very simple and quick to prepare—the only part that takes a bit longer is cooking the carrots and potatoes, but it's definitely worth it. You can add a melty cheese center or spices to make them even more flavorful, or keep them simple.

Lucilla Crispini @lucillaincucina

Saved

Ingredients

12 croquettes

1 2/3 cupscarrots, peeled and cleaned (about 250 grams)
2/3 cuppotatoes, peeled and cleaned (about 100 grams)
1egg
4 tablespoonsgrated Parmesan cheese
4 tablespoonsbreadcrumbs plus 2 tablespoons for coating
1 1/2 tablespoonsunsalted butter, softened (about 20 grams)
Scamorza cheese, as needed, for filling
Salt, parsley, and nutmeg, to taste

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Steps

1

First, cut the potatoes and carrots into small pieces and cook them in boiling water for 15–20 minutes.
2

Drain and let them cool completely.
3

Pass them through a food mill or mash them until smooth. Add all the ingredients except the scamorza cheese and mix well. If needed, add more breadcrumbs until you get a soft mixture.
4

Shape the mixture into croquettes. If you like, place a small piece of scamorza cheese inside each one, then coat them in breadcrumbs.
5

Place the croquettes on a baking sheet lined with parchment paper, drizzle with a little olive oil, and bake in a preheated convection oven at 350°F (180°C) for about 20 minutes, or until golden brown.
6

They're ready to serve! I served them with a small salad of baby lettuce, mâche, and arugula.