Green croquettes

Hello again! In this case, I want to share with you a preparation that I met through my mother, and then I started to cook my own version (a healthier one).


It's a recipe originally from France, also known in Spain and the Netherlands. I'm talking about the Green croquettes. Actually, thousands of variations exists with different fillings.






Ingredients for 4 servings:


- 150 g. broccoli
- 150 g. zucchini
- 3 asparagus
- 150 g. mushrooms
- 1 teacup skim milk
- 2 cloves garlic
- 1 onion
- 150 g. flour
- Olive oil
- 150 g. parsley
- 125 g. breadcrumbs
- Pumpkin puree
- Oregano to taste
- Nutmeg to taste
- Salt and pepper to taste


Preparation:

1) Cut the broccoli, zucchini, asparagus, garlic and onion into small pieces. Fry in a pan with olive oil. When browned, add salt and pepper, remove from heat and add milk and flour, stirring constantly. Bring back to low heat. We'll get a creamy mass, similar to bechamel sauce. Set aside.

2) Prepare two containers, one with the breadcrumbs and one with egg with a little salt (to make it healthier, you can replace half the eggs with egg white) and some water. To form the rolls you can use two spoons or your bare hands. Create portions of about 3 inches long, giving a rectangular shape to each portion. Roll in the egg and then in the breadcrumbs.


3) Store the croquettes in the refrigerator for at least an hour. In a nonstick iron skillet sprayed with olive oil, place the croquettes and cook over medium heat with the lid. Rotate when toasted on each side, always covering the skillet.


It is important for the croquettes to be very cold so it doesn't absorb oil. By using a nonstick iron skillet, we get a healthy preparation as they are not fried in oil but baked.


4) To serve, mix the warm pumpkin puree with oregano and nutmeg and place it on the bottom of the dish, and then add two croquettes per serving.

Calories per serving: 260 Kcal