Ingredients

For the Croquettes:

• 900 g (2 lb) potatoes
• 250 g (9 oz) broccoli
• 1 clove garlic, minced
• 50 g (2 oz) parmesan cheese, grated
• 1 egg
• Breadcrumbs to taste (for coating)
• Salt and pepper to taste
• Oil for frying

For the Yogurt-Dill Sauce:

• 100 g (3.5 oz) plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill, finely chopped

Steps to Make Broccoli and Potato Croquettes

Step 1: Prepare the Potatoes and Broccoli

1. Boil the Potatoes: Peel the potatoes and cut them into large chunks. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are tender, which will take about 15-20 minutes. Drain and allow the potatoes to cool slightly.
2. Blanch the Broccoli: While the potatoes are cooking, cut the broccoli into small florets. Bring another pot of water to a boil, add the broccoli, and cook for about 3-4 minutes. The broccoli should remain bright green and slightly firm. Drain and rinse the broccoli under cold water to stop the cooking process.

Step 2: Mash the Vegetables

1. Mash the Potatoes: Once the potatoes are cool enough to handle, mash them in a large bowl until smooth. If you prefer a chunkier texture, leave some small pieces intact.
2. Chop the Broccoli: Finely chop the blanched broccoli and add it to the mashed potatoes. The small broccoli pieces will blend nicely into the croquettes and add both texture and flavor.

Step 3: Add Flavorings

1. Mix in Parmesan and Garlic: Add the grated parmesan cheese and minced garlic to the potato-broccoli mixture. The parmesan adds a savory umami flavor, while the garlic gives a subtle kick.
2. Season with Salt and Pepper: Season the mixture with salt and freshly ground black pepper to taste. Stir everything together until well combined.
3. Add the Egg: Crack one egg into the mixture and stir it in thoroughly. The egg acts as a binder, helping the croquettes hold their shape during frying.

Step 4: Form the Croquettes

1. Shape the Mixture: Take a small handful of the potato and broccoli mixture and form it into a ball or oval-shaped croquette. The size is up to you, but typically they are about 2 inches in diameter.
2. Coat with Breadcrumbs: Roll each croquette in breadcrumbs, making sure it is evenly coated. The breadcrumbs will give the croquettes a deliciously crispy outer layer when fried.

Step 5: Fry the Croquettes

1. Heat the Oil: Pour enough oil into a frying pan to cover the bottom, and heat it over medium heat. The oil should be hot enough that the croquettes sizzle when added but not so hot that they burn quickly.
2. Fry the Croquettes: Carefully place the croquettes in the hot oil, leaving enough space between them so they cook evenly. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to turn them gently.
3. Drain the Croquettes: Once the croquettes are golden and crispy, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil.

Step 6: Make the Yogurt-Dill Sauce

1. Mix the Ingredients: In a small bowl, combine the yogurt, mayonnaise, and chopped dill. Stir until smooth and creamy.
2. Season to Taste: Add a pinch of salt and pepper to the sauce, and mix again. The yogurt-dill sauce should be tangy and fresh, providing a cooling contrast to the savory croquettes.

Nutrition Facts (Per Serving, Approximate)

The nutrition information will vary based on the portion size, but here’s an estimate for four servings of Broccoli and Potato Croquettes with Yogurt-Dill Sauce:

• Calories: 320 kcal
• Protein: 10 g
• Carbohydrates: 45 g
• Fat: 12 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 300 mg

These croquettes provide a good balance of carbohydrates, protein, and fiber, making them a nutritious and satisfying snack or side dish.

FAQs

1. Can I bake the croquettes instead of frying them?

Yes! To make a healthier version, you can bake the croquettes at 200°C (400°F) for 20-25 minutes, turning them halfway through. This will result in a crisp exterior without the added oil.

2. Can I freeze the croquettes?

Yes, you can freeze the uncooked croquettes. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. When ready to cook, fry or bake them directly from frozen, adding a few extra minutes to the cooking time.

3. What other vegetables can I use?

You can easily swap the broccoli for other vegetables like cauliflower, spinach, or peas. Feel free to experiment with different combinations to suit your taste.

4. Can I make these gluten-free?

Absolutely! Simply use gluten-free breadcrumbs and ensure that any other ingredients, like flour or baking powder, are certified gluten-free.

Tips for Making the Best Croquettes

• Don’t Overcook the Potatoes: Overcooked potatoes can become too watery, which will make the mixture harder to shape. Cook them until just tender.
• Drain the Broccoli Well: Make sure to drain the broccoli thoroughly after blanching to avoid adding extra moisture to the mixture.
• Get Creative with Coatings: If you want to switch things up, you can use panko breadcrumbs, crushed cornflakes, or even ground nuts as an alternative coating.
• Control the Oil Temperature: Be sure to maintain the oil at a medium heat to prevent the croquettes from absorbing too much oil or burning.

Storage Tips

• In the Fridge: Store any leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to restore their crispiness.
• In the Freezer: As mentioned earlier, uncooked croquettes can be frozen. Cooked croquettes can also be frozen and reheated in the oven when ready to eat.

Conclusion

These Broccoli and Potato Croquettes are not only a fantastic way to enjoy vegetables in a fun, crispy form but also a nutritious and versatile snack that everyone will love. Whether served as an appetizer, side dish, or even a light main course, these croquettes pair perfectly with the tangy yogurt-dill sauce. You can also make them ahead of time, freeze them, and have a healthy homemade snack ready whenever you want. Try this recipe today and enjoy the delicious combination of potatoes, broccoli, and a crisp, golden coating!