Veggie Croquettes

It’s funny, how some recipes feel like a memory before they even become one. These veggie croquettes, golden-crisp and full of soft, warm middle, kind of remind me of late afternoons at my grandmother’s house – everything smelling like something good was just fried. There’s a comforting rhythm to making them too.. mashing, mixing, shaping with your hands. Not rushed, not precise exactly, but careful. You’ll probably get a little crumb here or a smudge of oil there – and that’s just right. One bite and there’s crunch and soft, sweet veggie and that bit of spice you added (or didn’t). It’s the kind of thing you make once and crave again oddly soon.

Why You’ll Crave It

• Perfectly crisp on the outside, and tender and flavorful in the middle – a texture dream.
• Wonderfully adaptable – use whatever you’ve got in your crisper drawer.
• Super satisfying for both vegetarians and, honestly, even the most devoted meat lovers.
• Quick enough for weeknights but charming enough for brunch guests.
• You can make the mix ahead of time, and then just shape and fry whenever you’re ready.

The first time I made these, I used leftover roasted veggies from the night before, and honestly? They were even better than I planned.

What You’ll Need

• 500g mixed vegetables: carrots, peas, corn – or whatever’s hanging out in the fridge, chopped small and cooked
• 1 medium onion: finely chopped – adds a soft sweetness when cooked
• 2 cloves garlic: minced – because warmth, always
• 100g breadcrumbs: for that just-right crunch and structure
• 1 teaspoon paprika: smoky or sweet, your call
• Salt and pepper to taste: don’t hold back here – taste as you go
• 2 tablespoons olive oil: for frying, enough to cover the bottom of the pan

Easy How-To

Cook your vegetables

If they’re not pre-cooked, sauté them gently in olive oil until soft – about 7-8 minutes. You don’t want them mushy, just tender and ready to mix.

Cool & transfer

Let the veggies cool a bit so you don’t burn your fingers later. Then put them in a large mixing bowl. Add the garlic and onion (if you haven’t already sautéed those too), breadcrumbs, paprika, and seasonings.

Mash lightly

Use a fork or even your clean hands to gently mash some of the mix. You’re not aiming for puree – you want texture, but it should just begin to hold together.

Shape into croquettes

Pinch off small handfuls and shape them – little ovals, or patties, or rounds. Whatever fits in your palm nicely. If they crack at the edge, press a bit firmer.

Pan fry

Heat your olive oil in a wide skillet over medium. Once it’s shimmering, place a few croquettes in (don’t overcrowd – it changes everything). Let them sizzle until they’re golden on one side, then flip. Usually about 4 minutes per side.

Drain and pause

Once cooked, place them gently on paper towels to soak up any extra oil. They’ll crisp up a bit more as they cool slightly – give them a moment.

Serve

Honestly, they’re beautiful on their own… or with a yogurty dip, or a dollop of spicy chutney. Whatever sings to you in the moment.

Good to Know

• If the mixture is too soft to shape, just add a little extra breadcrumb – or chill it for 20 minutes, that often helps.
• They reheat beautifully in the oven – crisp right back up at 180°C (350°F) for 10 minutes.
• Even picky eaters tend to ask for seconds (there’s something about the crisp edges and soft inside…)

Serving Ideas

• Serve warm with a garlicky yogurt dip, or a dash of hot sauce, or even plain with lemon wedges – they hold up beautifully.

Top Tricks

• Always test-fry one croquette first – you’ll know right away if your mix holds together, or if you need to tweak seasoning.

Frequently Asked Questions

Can I freeze the croquettes before cooking?

Yes – arrange them on a tray, freeze until solid, then transfer to a bag or container. No need to thaw before frying, just cook slightly longer.

What can I substitute for breadcrumbs?

Crushed crackers work, as does cooked quinoa, or even oat flour. Each one changes the texture a little – in really lovely ways.

How do I know when they’re done cooking?

They’ll be deep golden on both sides and feel firm but light when you nudge them with your spatula. If unsure, cut one open – the center should be hot and steamy.

Can I make them spicy?

Absolutely – chopped chili, a pinch of cayenne, even just some hot smoked paprika. Go with what you like.