Potato & Root Mash Croquettes
Recipes / Snacks & Accessories
Crispy on the outside and oozy goozy cheesilicious on the inside. The biggest challenge is waiting for them to cool down enough to eat!
A potato-based snack (and we’re talking nutritious not the kind that come in a foil packet!) is perfect for our on-the-go littles ones; potatoes are more energy-packed than any other vegetable, are full of Vitamin C, contain even more potassium than a banana, and are a good source of vitamin B6, fibre, magnesium and antioxidants.
Ingredients
200 g (1 ½ cups) potato, washed and peeled
equates to four small potatoes
125 g (1 cup) sweet potato, washed and peeled
equates to one half medium sweet potato
50 g (⅓ cup) carrot
equates to one half medium carrot
2 tbsp nutritional yeast
2 tbsp butter
1 tbsp dried herbs (basil/oregano/thyme/coriander)
100 g (⅓ cup) zucchini, finely cut into tiny cubes
equates to one fourth medium zucchini
1 onion, finely sliced
2 cloves garlic, finely sliced
80 g (⅓ cup) goats cheese/cheddar cheese
1 slice wholemeal bread, toasted and ground
salt and pepper
Method
Cut potatoes, sweet potato and carrot into cubes and steam until done. Let cool and transfer into a mixing bowl. Stir in yeast, butter, herbs and mash until well combined.
Quickly pan fry the onion, garlic and zucchini until caramelised. Add to potato mixture until well combined.
Preheat oven to 180 C.
Line a baking tray with parchment paper.
Form little balls with your hands, then poke a generous cheese cube through the center of the balls and cover up the holes. Roll balls in breadcrumbs and place onto baking tray.
Bake for 10 - 20 minutes until golden crispy on the outside and cheese has melted on the inside.
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