Carrot and Zucchini Croquettes
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 4 carrots. grated
  • 2 zucchini. grated
  • ½ cup fresh coriander, chopped
  • 1 small bunch chives, chopped, optional
  • ½ cup ricotta cheese
  • ⅔ cup ground almonds
  • ¾ teaspoon salt
  • pepper to taste
  • 1 egg
  • 2 tablespoons besan flour (or regular flour)
  • 2 tablespoons sesame seeds
  • extra virgin olive oil, for cooking
  • ½ cup natural Greek yoghurt
  • 1 small cucumber, grated
  • 1 small clove garlic
  • pinch salt
  • 1-2 tablespoons freshly squeezed lemon juice
  1. For the croquettes:
  2. Combine carrots, zucchini, coriander, chives, ricotta, almonds, salt and pepper in a bowl and mix well together.
  3. Shape into croquettes and place on a plate or tray.
  4. Crack egg into a small bowl, add 1 tablespoon of water and whisk together.
  5. Mix besan flour and sesame seeds together on a plate.
  6. Dip croquettes into egg mix, then roll in flour/sesame seeds to coat.
  7. Place in the fridge for at least 30 minutes to rest.
  8. Meanwhile, make the tzatziki:
  9. Mix together yoghurt, cucumber, garlic, salt and lemon juice to taste. Set aside.
  10. Heat a pan over medium heat.
  11. When hot, add oil and carefully cook croquettes for approximately 2–3 minutes on each side until golden brown.
  12. Once cooked, place fritters on paper towel and put in 150 degree C oven to keep warm.
  13. Serve with tzatziki and salad
Recipe by Healthy Home Cafe at