Geoff Jansz showed that if you use some creativity there are ways to get your children to eat vegetables. These yummy, crispy croquettes are full of vegies and flavour. They’re also easy to make!
Ingredients
(Makes 12 servings)
- 1 1/2 cups mixed vegies (broccoli, carrots, red capsicum, beans, zucchini)
- 3 potatoes
- 30g butter
- 80ml milk
- 1/4 – 1/2 a cabanossi (cabana) stick
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
Method
- Boil the mixed vegies until they are just tender, then drain and immediately chill them in a bowl of cold water. This will stop the vegies cooking and keep their colours bright.
- Next, peel the potatoes and boil about 20 minutes (until soft when tested with a skewer) then drain. Return the potatoes to the pot, mash and add the butter and milk until the consistency is right.
- Chop the vegetables and cabanossi into equal-sized small pieces and mix through with the potato mash. Spoon out equal-sized dollops of the mixture and shape them into croquettes in your hands.
- Roll each croquette in the flour, then dip into the beaten egg and finally roll to cover with the breadcrumbs. Chill the croquettes in the fridge for about 10 minutes.
- Pre-heat the oil to between 185-200ºC and deep-fry the croquettes for 1-2 minutes, until they brown. (Tip: to test the oil temperature, heat the oil then when you think it’s ready, toss in a small cube of bread. If the oil temperature is right, the bread will sizzle immediately and soon turn golden-brown.) Geoff explained that deep frying is healthiest if the oil is 185-200ºC. That way, the outside is sealed and less oil penetrates the food.
