Baked Vegetable Croquettes

Name: Baked Vegetable Croquettes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 croquettes, approximately
Ingredients: 1 onion, thinly sliced; 1 cup (250 ml) shredded potatoes; 1 cup (250 ml) shredded sweet potatoes; 1/2 cup (125 ml) shredded carrots; 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese; 2 tablespoons (30 ml) butter; Grated nutmeg, to taste; 3 egg whites; 3 tablespoons (45 ml) unbleached all-purpose flour; Salt and pepper

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Preparation 20 MIN

Cooking 30 MIN
Makes 16 croquettes, approximately

Ingredients
Preparation

Ingredients

1 onion, thinly sliced
1 cup (250 ml) shredded potatoes
1 cup (250 ml) shredded sweet potatoes
1/2 cup (125 ml) shredded carrots
1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
2 tablespoons (30 ml) butter
Grated nutmeg, to taste  
3 egg whites  
3 tablespoons (45 ml) unbleached all-purpose flour
Salt and pepper

Preparation

With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
In a bowl, combine the vegetables, cheese, butter, and nutmeg. Season with salt and pepper. Set aside.
In a bowl, beat the egg whites with an electric mixer until stiff peaks form. With a spatula, gently fold in the flour.
Fold the egg whites into the vegetable mixture.
With a 60 ml (1/4 cup) ice cream scoop, spoon the vegetable mixture onto the baking sheet, shaping mounds.
Bake for about 30 minutes or until the croquettes are golden brown.
Serve about two croquettes per person as a side dish to any roasted meat.

Note

Here's a different way to serve carrots and potatoes. Cute, these little mounds of vegetables can be cooked in advance and gently warmed up in the oven.

Content	% Daily Value
Calories 100
Total Fat 4 g
Saturated Fat 2 g
Sodium (salt) 126 mg
Carbohydrates 12 g
Fibre 1 g
Protein 4 g

Baked Vegetable Croquettes

Ingredients

Preparation

Note

Healthy Pick

Nutrition Facts