I can vary the ratio of potatoes to vegetables to get used to the flavours, and change the boiling time of the vegetables to get used to the textures. The croquettes can be fried (as in the photo above) or oven-baked.
Makes 6–8 croquettes.
|200||g||vegetables (I use potatoes for half of these)|
If baking, preheat the oven to 200°C.
Cut the vegetables into small pieces and boil. Use the olive oil, flour, and milk to make a thick sauce and put it into a bowl. Drain the vegetables in a sieve or colander and then stir them into the sauce. Beat the egg in a small bowl. Make the croquettes by picking up handfuls of the mixture, dipping it in the egg, and then rolling it in the breadcrumbs.
If baking, put in the oven for 20 minutes. If frying, fry with a little oil, turning frequently, until golden brown.