Description
Croquettes packed full of veggie goodness
Ingredients
Scale
- 2 potatoes
- 1 small head broccoli florets
- 1 vidalia onion, chopped
- 1 clove garlic, minced
- 1 T. butter
- 1/2 cup grated carrot
- 1 cup shredded mild cheddar cheese
- salt and freshly ground pepper
- ~3/4 cup Whole wheat flour, seasoned with salt and pepper, plus 3 T. wheat germ (optional)
- 2 eggs, lightly beaten
- 2 cups breadcrumbs, plus 2 T. ground flaxseed meal (optional)
- coconut oil for sauteing
Instructions
- Scrub the potatoes and cook them in a large pot of salted boiling water for 20+ minutes, until tender and ready to mash. The original recipe calls for the potatoes to be peeled. If you feel compelled to peel your potatoes, go for it, but I see no reason to peel off the nutrients!
~Meanwhile~
Steam the broccoli for approximately 4-5 minutes, until it turns bright green. (Don’t overdo it) Chop the steamed broccoli into small pieces. Saute the onion and garlic in the butter for about 2 minutes. Add the carrot and continue for another minute or so. - Drain the potatoes, mash them, and then mix in the cheese. Add the broccoli and onion-carrot mixture and combine. Season with salt and pepper to taste.
- Form into burgers. You should have 12. At this point, my burgers went in the fridge for later and I began making the vinaigrette. I will continue with the croquette recipe, though, for continuity’s sake.
- Put your flour mixture, beaten eggs, and breadcrumb mixture in three separate bowls and create an assembly line.
-
- Coat each croquette with seasoned flour, dip in the egg, then the bread crumbs, back in the egg, and then a final coating of bread crumbs. Saute in the coconut oil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 pattie
- Calories: 130
- Sugar: 1.4g
- Sodium: 145mg
- Fat: 5.25g
- Carbohydrates: 16.5g
- Protein: 5.9g