Carrot and Zucchini Croquettes
Author: Caroline Trickey adapted from Womens Weekly
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
- For the croquettes:
- Combine carrots, zucchini, coriander, chives, ricotta, almonds, salt and pepper in a bowl and mix well together.
- Shape into croquettes and place on a plate or tray.
- Crack egg into a small bowl, add 1 tablespoon of water and whisk together.
- Mix besan flour and sesame seeds together on a plate.
- Dip croquettes into egg mix, then roll in flour/sesame seeds to coat.
- Place in the fridge for at least 30 minutes to rest.
- Meanwhile, make the tzatziki:
- Mix together yoghurt, cucumber, garlic, salt and lemon juice to taste. Set aside.
- Heat a pan over medium heat.
- When hot, add oil and carefully cook croquettes for approximately 2–3 minutes on each side until golden brown.
- Once cooked, place fritters on paper towel and put in 150 degree C oven to keep warm.
- Serve with tzatziki and salad
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2017/08/21/carrot-and-zucchini-croquettes/
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