The baked vegetable croquettes are tasty, vegetarian and even vegan if you follow my recipe. I’ll explain how to make them vegan without eggs, a simple recipe with very few ingredients that we usually all have at home. If you want to fry them, you can do so easily; they will be just as good, if not better than baked. But since we are trying to shed a few pounds, we made them baked.

Moreover, if you want, you can use other vegetables or leftovers you have in the fridge, and they will be different every time. Even children will eat them because one leads to another. Let’s discover how to prepare the baked vegetable croquettes right after the photo as always!!!

Difficulty: Very easy
Cost: Very affordable
Preparation time: 15 Minutes
Portions: 3 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for baked vegetable croquettes

1.3 lbs potatoes
4.3 oz carrots
3.5 oz peas (also frozen)
2 pinches salt
2 pinches black pepper
1 tbsp parsley
1 egg
3.5 oz breadcrumbs
2 tbsps extra virgin olive oil

Tools

Potato Masher
Bowl
1 Baking Tray oven
Brush

Preparation of baked vegetable croquettes

To prepare the baked vegetable croquettes, first, cook the potatoes with their skins in plenty of unsalted water.
Meanwhile, in a saucepan, cook the peas and carrots cut into small pieces for 10 minutes.
When the potatoes are cooked, use the potato masher to hold back the skins and let the puree fall into a bowl.
Drain peas and carrots and place them in the same bowl with the potato puree.
Salt, pepper, and let cool. Meanwhile, beat the egg in a deep plate.
Place the breadcrumbs on another plate.
Mix the vegetables well and take a little more than a tablespoon of mixture, shape it with your hands into a cylindrical shape.
Flatten the croquettes and place them one by one on a sheet of parchment paper.
Preheat the oven to 356°F in static mode.
Pass the croquettes first in the beaten egg and then immediately in the breadcrumbs, doing a second pass both in the egg and in the breadcrumbs.
With the double breading, the croquettes will be very crispy on the outside and very soft inside.
Brush them with olive oil and place them on the baking tray lined with parchment paper.
Bake and cook the croquettes for 15/18 minutes or until they are golden and crispy on the surface.
Heat about 0.5 inch of oil for frying in a large skillet, and once hot, carefully drop a few croquettes at a time.
Let them brown on one side, then turn them with a slotted spatula to brown the other side.
Drain them on absorbent paper and salt on the surface before serving, and…
ENJOY YOUR MEAL
To make vegan croquettes, instead of using the egg, prepare a batter with 3 tablespoons of flour and enough water to form a thick, lump-free mixture.
Pass the croquettes in the batter and then immediately in the breadcrumbs.