Authentic home cooking from Italy, with US measurements. 
Potato, Carrot, and Squash Croquettes
Every Sunday, I make vegetable broth to freeze for my baby's meals for the week. I always end up with a lot of leftover boiled vegetables, so I always make these croquettes! They're really delicious: crispy on the outside and soft on the inside! You can choose to bind them with an egg or with chickpea flour—they're great either way!
Potato, Carrot, and Squash Croquettes
Every Sunday, I make vegetable broth to freeze for my baby's meals for the week. I always end up with a lot of leftover boiled vegetables, so I always make these croquettes! They're really delicious: crispy on the outside and soft on the inside! You can choose to bind them with an egg or with chickpea flour—they're great either way!
Open in Cookpad AppSteps
- 1
Place the boiled vegetables in a bowl and mash them with a fork.
- 2
Add the pecorino, breadcrumbs, salt, and spices, then mix everything together. For the binder, you can use either an egg or 2 tablespoons of chickpea flour. Mix well and refrigerate for about 1 hour.
- 3
Preheat the oven to 400°F (200°C).
- 4
Line a baking sheet with parchment paper and brush it with olive oil. Use an ice cream scoop to portion the mixture, press it firmly, and place each mound onto the parchment paper.
- 5
Drizzle a little olive oil over each croquette and bake in a convection oven at 400°F (200°C) for about 30 minutes.
- 6
Meanwhile, slice enough cheese so you have one slice for each croquette.
- 7
Once the croquettes are golden brown, remove the baking sheet from the oven.
- 8
Place a slice of cheese on each croquette and, if you like, add some black pepper and/or rosemary needles.
- 9
Return the baking sheet to the oven and take it out only when the cheese has melted nicely.
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