Monday, December 3, 2012

Veggie Croquettes

Last night we ate some delicious croquettes, if I may say so myself.  I must confess that they were not your conventional croquettes, neither in shape nor in flavor. That is the beauty of cooking, you can transform a traditional dish and it will be OK.  

If you find yourself with a package of vegetables and have no idea what to do with it, this post might be your answer.  Would you let me know?

The croquettes' shape was my husband request and the flavor, well that's just me.


Vegetable mixture
  • 1 (16 oz) package of Vegetables, California blend 
  • 1 Tbsp of ground cumin
  • 1Tbsp of Allspice
  • 1Tsp ground ginger
  • 1Tsp of homemade Tahini sauce
  • Pinch of Kosher salt and pepper to taste
  • Bechamel
  • 1 cup Cuban cracker crumbs
  • 1 cup breadcrumbs 
  • 2 eggs
  • Canola oil for frying


Bechamel and vegetable mixture
  1. Boil vegetables in a saucepan until tender.  Drain and let them cool a little bit. 
  2. Meanwhile make the bechamel -see below-.  
  3. Once cooled, process vegetables in the food processor and add the cumin, allspice, ginger, tahini sauce salt and pepper.  
  4. Mix the vegetables with the bechamel and let it cool in the refrigerator until you are ready to put them together. 

Before frying

5. Take a spoon of the mixture and roll in your hands to make a shape of your liking.  Roll  it in remaining Cuban cracker crumbs, then in the eggs, and then in the breadcrumbs and set aside.  Repeat with the remaining mixture.  

6. Pour enough oil in a medium to large frying pan. Heat the oil for frying to about 355F  degrees. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.



  • 3 Tbsp of unsalted butter
  • 3 Tbsp of unbleached flour
  • 1/2 cup of soy milk
  • pinch of fresh nutmeg
  • pinch of Kosher salt

  1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth.  Continue stirring until approximately 7 minutes or until it looks golden. 
  2. Increase to a medium heat and stir in the milk with a wooden spoon until thickened.  Bring to a simmer, reduce heat to medium low and continue simmering until the flour has softened and is no longer lumpy and easily separates from the pan, this will be 10 to 20 minutes. Season with salt and nutmeg.   
The bechamel is a very versatile sauce. Put heavy cream and cheese and the result will be  a very delicious cheese sauce.  As I always tell you, be creative.

Now, the Star of this recipe: 

Veggie Croquettes


We ate them as tapas, with cheese, olives and wine.  But you can serve them however you like.  Please do try this recipe and let me know your experience with it. Remember to be creative.

Buon Appetito!


Veronica Cervera said...

Ay mi madre, si empiezo a comerlas no tengo para cuando terminar.

Niki Palomino said...