Carrot Croquettes

Ingredients

• 8 medium organic carrots (Peeled and cut into large pieces)
• 1 large potato (Peeled and cut into large pieces)
• 2 organic vegetable stock cubes (For cooking the vegetables in water)
• 3 tbsp Provençal olive oil (To add to the mashed vegetables)
• 2 eggs (Beaten)
• 1 verre flour (For coating)
• cornflake crumbs (For coating)
• cumin (Add to taste)
• salt (Adjust to taste)
• pepper (Adjust to taste)
• smoked paprika (Add to taste)
• grapeseed oil (For cooking in the frying pan; quantity not specified)
• homemade or organic ketchup (For serving)

Steps

1. 1

   Wash and peel the carrots and potato. Cut the vegetables into large pieces.

2. 2

   Cook the vegetable pieces in water with the two organic vegetable stock cubes for 20 to 30 minutes, until tender enough to mash.

3. 3

   Drain the cooked vegetables, then mash them, leaving a few pieces intact. Add the olive oil, cumin, pepper, smoked paprika, and salt.

4. 4

   Adjust the seasoning, then leave the mixture to cool.

5. 5

   Prepare three separate shallow bowls: place the flour in the first, the beaten eggs in the second, and the cornflake crumbs in the third.

6. 6

   Wet your hands and shape the carrot croquettes. You can also shape them using two tablespoons.

7. 7

   Roll each croquette successively in the flour, then the beaten egg, and finally the cornflake crumbs. Place the breaded croquettes on a plate.

8. 8

   Heat the grapeseed oil in a large frying pan.

9. 9

   Place the croquettes in the pan and brown them for 1 minute on each side.

10. 10

    Place the cooked croquettes on paper towels, then serve immediately with homemade or organic ketchup.

Notes

The quantity of cornflake crumbs, spices, and cooking oil is not specified in the source. The cooling time for the mixture is not indicated.

Nutrition per serving

• starter
• side dish
• vegetarian
• children
• pan-fried
• croquettes
• vegetables