In my childhood days I was familiar with the plain potato mushy version. I didn't care for the wallpaper pulpy mash inside, but I did like the outer crusty deep fried crunch. The croquette gained popularity amongst vegetarians in the 1970s with vegetables, lentils, beans, pulses and nuts being incorporated into the potato filling. It was often served as an accompaniment to a Veggie Roast dinner rather than a snack. Although I like some of the traditional vegetarian croquettes, I have to admit I do like some of the recent vegetarian re-interpretations. You can now find croquettes made with aubergine, butternut squash, sun dried tomatoes, tempeh, tofu, millet and Quinoa.
see here. I think they look wonderful.
Makes 12 – 14
500g mashed potatoes,
300g beetroot, peeled and grated
1 generous teaspoon garam masala
1 teaspoon cayenne pepper
Small handful of fresh parsley (or coriander), minced
1 teaspoon salt
1 egg, beaten
Sunflower or Vegetable oil for shallow frying
In a large bowl, add the mashed potatoes, grated beetroot, the spices, parsley and salt and combine well with your hands or a wooden spoon. Taste and tweak seasoning if necessary.
When you are ready to shallow fry them. Heat about a tablespoon or two in a wide frying pan, heat gently and then carefully shallow fry the croquettes (about 4 - 6 at a time), gently turning in the oil so that all sides are golden. Place on a baking tray and put in oven to stay warm whilst repeat the process and finish shallow frying the others. Serve immediately with salad or as part of a buffet.