This is one of the best and tastiest ways to use up left over roasted vegetables from our previous roast chicken meal. A Croquette is a small, fried food roll with its main ingredients usually being mashed potatoes or ground meat (veal, beef, chicken, or turkey), fish or vegetables often encased in bread crumbs. The Croquette is usually shaped into a cylinder or disk, and then deep-fried. Croquette (from the French word croquer, "to crunch") gained worldwide popularity as they are great as snacks or appetizers.
3 cups roasted vegetables (potatoes, carrots, onions, sweet pepper and etc)
1-2 tbsp of Italian or regular breadcrumbs (if the mixture is too wet)
3 spring onions – chopped
2 tbsp grated parmesan cheese
Salt and pepper to taste
½ cup flour
2 eggs – beaten
2 cups panko bread crumbs
1. Put the roasted vegetables in a food processor and give it a few pulses. It should not be too fine.
2. Remove and add in the spring onions, parmesan cheese, breadcrumb (if needed), salt and pepper. Mix well. Shape the mixture into croquettes.
3. Let the croquettes rest in the fridge for 15 minutes. Heat up oil over medium high for deep frying. Dust each croquette with flour, coat in beaten eggs and then roll it on the breadcrumb.
4. Heat up some vegetable oil over medium heat for deep frying. Working in batches to avoid crowding, fry croquettes, flipping once, until golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.)
5. Serve warm or at room temperature with your favorite dipping sauce.
Note: You can used any kind of cooked vegetables and sometimes if I have leftover cooked chicken or salmon I will add into the mixture too.