Baked Vegetable Croquettes
Baked Vegetable Croquettes
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  • 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.
  • Description
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