Croquettes (mashed vegetables and potatoes)

The other day, I cooked up a soup on left over greens that I had – a stalk of broccoli, a bit of fennel, tomatoes, that had seen better days, a carrot, a few button mushrooms, a bit of chili , garlic, onion and what else was in the fridge. As it was quite coarse, I sieved the soup which left me with approximately 300 grams of vegetable mash. However, instead of just throwing it out, I cooked up approximately 1/2 kilo potatoes, mashed them and mixed it together with the vegetable mash and a few other ingredients – formed the combined mash into a bit wet lumps turning them the best I could in bread crumbs, deep fried them and voila! We had the most delicious and healthy croquettes. Use them as a side as they are, dip them in a sweet and sour chili sauce or chili mayo for a snack…it was equally good and a great way to use those left over greens/vegetables.

Ingredients:

300 grams of leftover mashed vegetables

500 g boiled potatoes

2 eggs

7 tbsp flour

6 tbsp fine bread crumbs

1/2 tsp salt

1/2 tsp nutmeg

freshly ground pepper

Method:

Rinse and cook the potatoes in slightly salted water until soft enough to mash, approximately 20 minutes. Mash the potatoes and add them to the vegetable mash that could consist of a mix of anything – really. As previously mentioned, in this batch I used a mash that was left over from making a soup. Mix in the eggs, flour, bread crumbs, nutmeg and salt. If too runny – add more flour or bread crumbs. You need to be able to shape them although if too stiff – they turn dry. Let it sit in the fridge for 30 minutes.

With two ordinary tablespoons, shape the mash into balls/lumps and turn them in bread crumbs. Deep fry them in batches (so that they only form 1 layer) for 5-6 minutes and they are done.

You could easily add freshly chopped herbs to the mash if you like.

Delicious!