Vegetable croquettes (Croquettes de legumes)
Updated September 7, 2015
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 cup cooked rice (see recipe)
1 small eggplant, about ¾ pound, peeled
1 small zucchini, about ½ pound, ends trimmed
1 red or green sweet pepper, cored and seeded
1 cup finely chopped onion
1 teaspoon finely minced garlic
1 cup peeled, seeded, red ripe tomato cut into quarter-inch cubes
2 tablespoons peanut, vegetable or corn oil
1 bay leaf
½ teaspoon dried thyme
3 tablespoons butter
5 tablespoons plus ¼ cup flour
1 cup chicken broth
½ cup milk
4 egg yolks
Salt, if desired
Freshly ground pepper
½ cup finely chopped fresh parsley
1 teaspoon grated fresh ginger
1 egg
3 tablespoons water
1 cup fine, fresh bread crumbs
Oil for deep frying
Nutritional analysis per serving
9 grams carbs; 43 milligrams cholesterol; 181 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 1 gram fiber; 230 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Prepare the rice and set it aside.
- Step 2
Cut the eggplant into quarter-inch cubes. There should be about 3 cups.
- Step 3
Cut the zucchini into half-inch cubes. There should be about two cups.
- Step 4
Cut the pepper into half-inch pieces.
- Step 5
Prepare the onion, garlic and tomato and set aside.
- Step 6
Heat the two tablespoons of oil in a large, heavy skillet and add the onion, garlic and pepper. Cook, stirring, until wilted.
- Step 7
Add the eggplant, zucchini, tomato, bay leaf and thyme and cook, stirring, about five minutes or until the liquid from the tomato has evaporated. Do not brown the vegetables. Add the rice.
- Step 8
Melt the butter in a saucepan and add the five tablespoons of flour, stirring with a wire whisk. Add the broth and milk, stirring vigorously with the whisk. When blended and smooth, cook about five minutes, stirring. Add the egg yolks and cook, stirring, about 30 seconds. Add salt and pepper to taste.
- Step 9
Stir the sauce into the vegetable mixture. (Remove bay leaf.) Add the parsley and fresh ginger. Let stand until thoroughly cooled.
- Step 10
Divide the mixture into 20 equal portions. Shape each portion into a ball. Roll the balls in the remaining quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
- Step 11
Beat the egg with the water. Roll the croquettes into the egg mixture and then in the bread crumbs. Press to help crumbs adhere. Shake off excess.
- Step 12
Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown.
Private Notes