Vegetarian Croquettes by Karime Lopez
Turn leftover cooked vegetables into delicious crispy vegetable croquettes in this easy recipe shared by Gucci Osteria's head chef, Karime Lopez, as part of the Fine Dining Lovers 'Why Waste?' series.
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Ingredients
- Floury potatoes: 120g (pre-cooked)
- Cauliflower: 20 g (Pre-cooked. with leaves and stems)
- Carrots: 20 g (Pre-cooked)
- Peas: 20 g (Pre-cooked green peas)
- Broccoli: 20 g (pre-cooked with leaves and stems)
- Breadcrumbs: 20% of the total mix
- Eggs: 1-2
- Salt
- Black pepper
- Cooking oil: For deep frying
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