This recipe, born somewhat by chance, like many where I have to recycle surplus ingredients or, as in this case, to use up products before they expire, turned out to be one of the most ingenious and delicious ever made!!! In the fridge, I had some carrots bought with the idea of making a dessert, but then, due to time constraints and frankly also forgetfulness, they were forgotten and unused! For convenience, I decided to use them in another recipe, born from my creativity and which I highly recommend trying. The flavor and aroma you will experience even before cooking them, right during the preparation phase, will make you fall in love. These croquettes have a tender heart inside, remaining soft even the next day, and a super crispy crust on the outside as if they were fried! But instead, they are simply baked in the oven! The spicy and savory taste of the Greek feta completes this marriage, and there are no further words other than to taste them and enjoy! They will be perfect for those informal dinners with friends, accompanying the aperitif or proposing them as tasty and original finger food.

All “vegetarian” recipes are free of meat and/or fish (N.B. they may include the use of other animal protein-based foods, such as eggs and cheeses).

Try also these alternative ideas for vegetarian-style croquettes and meatballs, and depending on the season, you will fall in love with them:

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 21 croquettes
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you nothing extra!

19.4 oz Carrots (still to be cleaned)
1 golden onion
2 eggs
1.8 oz feta (Greek)
0.5 oz butter
0.63 cups vegetable broth (hot)
as needed Flour
3 tbsp breadcrumbs (+ as needed for coating)
4 tbsp Parmigiano Reggiano DOP (grated)
1 bunch parsley
1 sprig rosemary
1 bunch chives
as needed Extra virgin olive oil
1 pinch salt
as needed black pepper

Tools

1 Knife
1 Vegetable peeler
1 Pan
1 Wooden spoon
1 Lid
1 Bowl
1 Fork
2 Bowls
1 Baking tray

Preparation

Trim and peel the carrots and cut them into a brunoise, which means a very small and regular dice (fig. 1).
In a pan, lightly brown the finely chopped onion with a drizzle of oil and 2 tablespoons of water, add the carrots (fig. 2).
Season with rosemary and chives, then salt and cook on low heat with a closed lid for about 20′. Drizzle with some hot vegetable broth only if necessary, if the carrots dry out too much during cooking, and until they appear soft (fig. 3).
Turn off the heat, adjust salt and pepper. Pour the cooked carrots into a large bowl and season with butter (fig. 4).
Add 1 egg and finely chopped parsley (fig. 5).
Also add the grated Parmigiano and breadcrumbs (fig. 6).
Mix and add a little more breadcrumbs if the mixture is still too liquid. Finally, add the crumbled feta coarsely (fig. 7).
Mix everything until you get a soft yet firm mixture that can be shaped. With slightly wet hands, form slightly elongated balls and roll them in flour (fig. 8).
Then dip them in the second beaten egg with a pinch of salt and then in breadcrumbs (fig. 9).
Place your croquettes on a baking tray lined with parchment paper and drizzle the surface with a bit of oil (fig. 10).
Bake in a preheated oven at 356°F (180°C) for about 20′, then turn them and continue baking for another 8′. And voilà…the baked carrot and Greek feta croquettes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!