Vegetable croquettes with just a little bit of bacon
You see… I really do know. That Christmas is NOT only about eating desserts, That you do have to eat something else occassionally. Well you could theoretically just do sweets but in the long (or not so long) run you’ll get a bit nauseous. And your guests might get a little sick too. So with the overload of sweet stuff here lately you’ll be able to enjoy yourself until Christmas of next year. And since Esmee and I had a day of cooking planned last thursday it seemed the right time to make something savoury. Because I do eat savory you know! 😉
The idea was to make a few quick and delicious bits you could use for christmas but also for newyears which is coming up fast now. And I can’t believe it is so close to 2015! Where did time go??
Anyway, these veggies croquettes are filled with lots of vegetables and a little bit of bacon. Because bacon makes everything better. Of course if you’re a vegetarian feel free to leave out the bacon. You might want to add an extra pinch of salt if you do to compensate for the absence of the salty bacon. We tried the croquettes with various dips; ranging from sweet chili sauce (good but not that special), to mustard with honey (really good!) and mustard with walnuts (really not good!) but you can make your own sauce to go along with it of course. The croquettes will be flexible.
Vegetarian option: leave out the bacon. Add a little bit of extra salt
- 800 gram potatoes/parsnip together so not 800 gram each Divide roughly 50/50
- 75 gram unsalted butter
- double cream
- 1 large red chili seeds removed and cut finely
- 1/2 tsp ground garlic
- 2 spring onions finely diced
- 60 gr grated carrots
- 150 grams of bacon chopped into pieces and baked until crispy
- For the outer crispy layer:
- 2 eggs
- panko or regular breadcrumbs
- Sunflower oil for deepfrying
First clean and cook your potatoes and parsnips together with salt until cooked. Drain and puree with the butter and a bit of cream. Make sure you don't leave too many clumps because that will make it easier to form the croquettes later on. Don't make the mixture too wet either. It needs to stay together well.
Add the garlicpowder, the red chili, the carrot and the crispy bacon and stir through the mixture. Taste and add pepper and salt as needed.
Form small croquettes with your hands (they should be roughly 40 grams each) and put them on a baking tray or plate to cool of completely.
Whip two eggs together and make a little bowl with flour, one with the egg and the last one for the panko.
Place the croquettes one by one through the flour, than through the egg and lastly through the panko. Set aside to fry.
Heat our oil to 180 C and bake the croquettes until golden and crispy. Leave to drain on kitchen paper and serve warm as sidedish or as a snack.