Sometimes it's difficult to get children to eat everything, especially when it comes to vegetables . It might be because of their texture or appearance, but children often reject this superfood.
If we try to force a child to eat a plate of food, we'll most likely achieve the opposite . The child will reject it and always associate it with that moment when they were forced to eat it against their will.
Making food more appealing to children will only take a little more time, but it will be worth it if they end up eating everything, without trauma and without tears.
There are many ways to cook vegetables so they blend in and are eaten almost without notice. Today I'll show you how to make these vegetable croquettes , a delicious treat that both children and adults will enjoy.
Ingredients for the vegetable croquettes
- 500 grams of potatoes
- 2 carrots
- 1 glass of peas
- Tender corn
- 1 egg
- bread crumbs
- shawl
Music
First, we need to prepare the mashed potatoes so they can cool down and be easier to handle. Bring a pot of salted water to a boil, peel the potatoes, and cut them into small cubes so they cook faster.
We also add the peeled carrots, in this case whole. In a separate saucepan, we cook the peas for 4 or 5 minutes. After that time, drain them in a colander and rinse with very cold water to stop the cooking process.
Potatoes and carrots take approximately 25 to 30 minutes to cook. To check if they are tender, you can pierce them with a knife; if the potato doesn't fall off the knife, it's still hard.
Once the vegetables are tender, separate them and let them cool. Mash the potatoes with a fork, making a thick paste . Add a little salt and a teaspoon of butter.
We cut the carrots into very small pieces so they don't fall out of the croquette and are well hidden. We add them to the mashed potatoes, along with the peas and corn.
Now we prepare the breadcrumbs in one bowl and the beaten egg in another. Using two tablespoons, we take a portion of the dough and shape it . First, we dip it in the beaten egg and then in the breadcrumbs.
To cook them we have two possibilities
If you want your croquettes to be even healthier, you can bake them instead of frying them . Line a baking tray with parchment paper. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit) and place the tray in the oven.
Lower the temperature to about 180 degrees so the breading doesn't burn. Once you see they are golden brown, the croquettes will be ready.
If you prefer, you can also fry them in a pan in the traditional way . As a tip, use a small pan to use less oil. In this case, you'll have to cook the croquettes in batches of 3 or 4.
Once they're golden brown, place them on paper towels to absorb any excess oil . If you fry them, keep in mind that they'll take a little longer to prepare. If you decide to bake them, it will be much faster since you can fit almost all of them on a single baking sheet.
Different varieties
These faux vegetable croquettes offer endless possibilities. Instead of making them with peas and carrots, you can use all sorts of vegetables. Broccoli works particularly well with the potato dough ; simply boil it in salted water, then once cool, chop it finely and mix it with the dough.
You can also add cheese to the mashed potatoes. Just be sure to choose a cheese that isn't too strong. It's very important to let the vegetables cool completely before making the croquettes. If they're too hot, you won't be able to handle them and they'll fall apart.
Final trick
These croquettes will be much firmer if you prepare them ahead of time and freeze them . When you want to cook them, if you're going to fry them, just let them thaw, and if you're going to bake them, you won't even need to.
Having croquettes in the freezer ensures you have a quick dinner ready or can get you out of an unexpected pinch. With this vegetable croquette recipe, success is guaranteed.
Bon appetite!