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    Vegetable Croquettes

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    Vegetable Croquettes

    Liven up leftover veggies. Great snack or side dish.

    • Preparation time: 25 minutes
    • Cooking time: 15 minutes

    Serves: 6


    • 400 ml essential Waitrose semi skimmed milk
    • 2 bay leaves
    • 50 g butter
    • 75 g plain flour
    • 1 tbsp capers, chopped
    • 300g cold cooked leftover vegetables (eg sprouts, peas, carrots, parsnips) diced
    • 1 medium egg, beaten
    • ½ x 200g pack Cooks' Ingredients soft white breadcrumbs
    • 2 tbsp sunflower oil
    • ½ jar Waitrose Cranberry Sauce with Burgundy


    1. Heat the milk with the bay leaves to simmering point. Remove the pan from the heat, then take out and discard the bay leaves. Meanwhile melt the butter in a small pan, then add the flour and cook for 1 minute, stirring. Off the heat gradually beat in the warm milk, then return to the heat and cook, stirring until really thick and smooth. Season and tip into a shallow bowl. Stir in the capers and diced vegetables and leave to cool for 5 minutes.
    2. To make the croquettes divide the mixture into 12. Roll each piece in the beaten egg, then lift into the breadcrumbs and roll around to coat. If there is time, chill for an hour.
    3. Heat the oil in a non stick frying pan and fry the croquettes in batches for 5 minutes, turning until crisp and golden, using extra oil if necessary. Drain on kitchen towel and keep warm in a low oven while you cook the rest. Serve with cranberry sauce and to a Waitrose Wild Rocket & Chard salad.

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    Cook's tips

    Use 300g frozen essential Waitrose Vegetables if you don’t have the leftovers. Cook according to pack instructions, then cool.

    Add diced ham, cheese or turkey to the basic mixture in addition to or instead of the vegetables.

    Drinks recommendation

    Try this deliciously fruity (and vegetarian) Cederberg Waitrose Foundation Chenin Blanc, South Africa.


    Average user rating

    5 stars