Cauliflower and Potato Croquettes

These Cauliflower and Potato Croquettes are a delicious and hearty side dish or snack, perfect for any occasion. With a crisp golden crust and a soft, cheesy interior, they pair wonderfully with a variety of dipping sauces or as an accompaniment to a main course.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

  • For the Base:
    • 1 cauliflower, mashed
    • 1 teaspoon salt (for boiling cauliflower)
    • 1 kg (2.2 lbs) potatoes
    • 1 tablespoon salt (for boiling potatoes)
  • For the Mixture:
    • 2 eggs
    • 130 g (1 cup) breadcrumbs
    • 100 g (3.5 oz) cheese, grated (cheddar or mozzarella recommended)
    • 80 g (5.5 tbsp) butter
    • 100 ml (½ cup) milk
    • Salt and black pepper, to taste
    • Parsley, chopped, for garnish
  • Optional:
    • Candied nuts, chopped (for extra crunch)
  • For Frying:

Directions

  • Prepare the Cauliflower and Potatoes:
    • Bring a large pot of salted water to a boil. Add the cauliflower florets and boil for 10 minutes or until soft. Drain and mash thoroughly.
    • Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15–20 minutes. Drain and mash the potatoes.
  • Combine the Mixture:
    • In a large bowl, mix the mashed cauliflower and potatoes.
    • Add the butter, milk, grated cheese, salt, and black pepper. Stir until smooth and well combined.
  • Shape the Croquettes:
    • Form the mixture into small logs or round patties, depending on your preference.
  • Bread the Croquettes:
    • Beat the eggs in a shallow bowl.
    • Place the breadcrumbs in a separate bowl.
    • Dip each croquette into the beaten eggs, then coat with breadcrumbs.
  • Fry the Croquettes:
    • Heat olive oil in a frying pan over medium heat.
    • Fry the croquettes in batches, turning occasionally, until golden brown on all sides, about 3–4 minutes per side.
    • Drain on paper towels to remove excess oil.
  • Serve:
    • Garnish with chopped parsley and candied nuts, if using. Serve hot with your favorite dipping sauce.

Serving Suggestions

  • Serve with sour cream, garlic aioli, or spicy ketchup for dipping.
  • Pair with a fresh green salad for a complete meal.
  • Add as a side dish to grilled meats or roasted vegetables.

Cooking Tips

  • Ensure the cauliflower and potatoes are well-drained before mashing to avoid a watery mixture.
  • For extra crunch, mix panko breadcrumbs with regular breadcrumbs.
  • Bake instead of frying for a healthier option; place on a greased baking sheet and bake at 200°C (400°F) for 20–25 minutes, flipping halfway through.

Nutritional Benefits

  • Cauliflower: Low in calories, high in fiber, and rich in vitamins C and K.
  • Potatoes: A good source of potassium and energy-providing carbohydrates.
  • Cheese: Provides protein and calcium for bone health.

Dietary Information

  • Vegetarian: Yes
  • Gluten-Free Option: Substitute breadcrumbs with gluten-free breadcrumbs.

Nutritional Facts (Per Serving):

  • Calories: ~250 kcal
  • Protein: ~7 g
  • Carbohydrates: ~30 g
  • Fat: ~12 g

Storage

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze uncooked croquettes for up to 2 months. Thaw in the refrigerator before frying or baking.
  • Reheat: Warm in the oven at 180°C (350°F) for 10–15 minutes to retain crispness.

Why You’ll Love This Recipe

  • A versatile and easy way to use up leftover vegetables.
  • Crispy on the outside, creamy and cheesy on the inside.
  • Kid-friendly and perfect for entertaining guests.
  • Adaptable to various dietary preferences.

Conclusion
These Cauliflower and Potato Croquettes are a delightful way to enjoy comfort food with a twist. Their crispy exterior and cheesy, fluffy interior make them an irresistible treat. Whether you’re making them as a snack or a side dish, they’re sure to be a hit at the table!

Frequently Asked Questions

  1. Can I use frozen cauliflower?
    Yes, thaw and drain it well before boiling to prevent excess water.
  2. Can I bake instead of fry?
    Absolutely! Bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
  3. What cheese works best?
    Cheddar, mozzarella, or Parmesan all work well for flavor and meltability.
  4. Can I add herbs or spices?
    Yes, rosemary, thyme, or smoked paprika would enhance the flavor.
  5. Can I prepare these ahead of time?
    Yes, shape and bread them, then refrigerate for up to a day before frying.
  6. What dipping sauces go well?
    Garlic aioli, spicy mayo, or marinara sauce are excellent choices.
  7. Can I make these vegan?
    Replace the cheese with vegan cheese, milk with plant-based milk, and eggs with a flaxseed mixture.
  8. Why are my croquettes falling apart?
    Ensure the mixture is not too wet and chill the shaped croquettes before frying.
  9. How do I reheat leftovers?
    Warm in an oven at 180°C (350°F) to regain crispiness.
  10. Can I freeze cooked croquettes?
    Yes, freeze after cooling. Reheat in the oven for 15 minutes at 180°C (350°F).