Vegetable Croquettes

It’s funny how a simple vegetable croquette can carry so much comfort. There’s something in the way they golden-up in the pan, that soft hush when you bite into the crisp crust and find a warm, flavorful center that almost tastes like a hug. I grew up with versions of these – sometimes made from leftovers, other times from fresh market finds – and no matter what, they always brought the kind of quiet joy that only familiar, nourishing food can bring. If you’ve never had homemade vegetable croquettes, this might be the day you fall in love with them. Or at least seriously consider making a double batch next time.

Why You’ll Crave It

• The outside crisps up just enough – that perfect golden crackle when you bite in
• The inside’s soft and savory, like mashed vegetables but better… richer somehow
• It’s fast – under half an hour, no fuss, and barely any cleanup if you’re clever about it
• You can swap in whatever veg you’ve got hanging around – seriously forgiving that way
• They work great as a meal, a snack, or just something to nibble while standing by the stove (which, let’s be honest, always happens)

The first time I made these alone, I didn’t drain the veggies properly and they totally fell apart in the pan – but even then, they were still delicious.

What You’ll Need

• Potatoes: 500 grams, peeled and cubed – starchy ones like Russets hold things together best
• Mixed vegetables: 300 grams – use a mix like peas, carrots, sweetcorn (fresh or frozen are both great)
• Grated cheese: 100 grams – anything melty, I usually go for mild cheddar or a gouda blend
• Breadcrumbs: 100 grams – a mix of fine and coarse gives better crunch, if you have both
• Salt: to taste – start light, you can always adjust as you go
• Pepper: a few twists of black – or white if you’re feeling retro
• Oil: for frying – enough to coat the base of your pan generously

Easy How-To

Boil & Soften the Veg

Bring a pot of water to a gentle boil and throw in your chopped potatoes. Let them bubble away for about 10 minutes, then add in the other chopped veg for another 5 minutes or so – just until everything’s fork-tender. Drain well (really press out the water with a spoon or towel).

Mash It All Together

Now, while the mix is still warm but not piping hot, mash everything with a fork or a potato masher. Don’t go too smooth – a little texture is nice – but you want it to be cohesive. Mix in your cheese, salt, pepper, and about half of the breadcrumbs now. Taste. Adjust.

Shape Your Croquettes

Wet your hands slightly and pinch off small portions. Roll them into little ovals or patties – whatever shape you fancy. If you’re working ahead, you can chill them for 10 minutes to help them hold their shape better.

Fry to Golden

Heat a pan with a slick of oil – not deep-frying, just enough for a shimmering surface. Place the croquettes in gently and don’t poke them around. Let them develop a nice crust, then flip. About 3-4 minutes each side. Line a plate with paper towels and set them there as you go.

Good to Know

• If your mix feels too wet, add a spoonful of breadcrumbs at a time – too dry? A splash of milk or stock works wonders
• The cheese helps bind but also adds richness, so don’t skip it unless you have to (in which case, try mashed chickpeas instead)
• Be careful not to overcrowd the pan – I know it’s tempting, but they need room to get crisp, not steam

Serving Ideas

• Serve hot, piled onto a plate with a garlicky yogurt sauce, or tucked into a pita with lemon slaw
• Or just do what I do some afternoons – dip them in mustard and call it lunch

Top Tricks

• Let the mixture cool a bit before shaping – warm hands + hot mash = sticky mess
• Want extra crunch? Roll shaped croquettes in more breadcrumbs just before frying

Frequently Asked Questions

Can I use different vegetables in the croquettes?

Absolutely. I often add spinach or grated zucchini (squeeze out the liquid!) when I have some to use up. Just try to keep the overall mix not too wet.

How can I make the croquettes healthier?

You can definitely bake them – brush with oil and bake at 200°C until golden, flipping once. Not quite the same crisp, but still lovely (and much lighter).

Can I freeze the croquettes?

Yes! Shape them, then freeze flat on a tray. Once firm, transfer to a bag. Fry them from frozen, just a bit longer on each side.

What sauces pair well with croquettes?

I’m partial to something tangy – garlic yogurt, parsley mayo, or just a good squeeze of lemon over the top. Ketchup works too, no shame in that.

How do I know when the croquettes are done frying?

They’ll be golden on both sides and give a soft sizzle when you touch them with the spatula. If they’re firm and smell amazing – they’re done.