How rich these were vegetable croquettes! I took advantage of what I had in the refrigerator: zucchini, carrot and red pepper, I mixed it with a bechamel thick and let the dough to rest in the fridge One day to another. The next day, we batter them with egg and bread crumbs and… voila, some delicious croquettes for dinner and a nice way to take advantage of vegetables that should no longer be in our fridge.
Placed children they shaped them, they love to cook with me (and me with them). I really recommend it, it is dirtier and takes longer, but it is a great way to share time with them and they learn a lot: about food and cooking, collaboration and teamwork and even a little math for calculate proportions. And then later, they go and eat it all. Cool!
We wash the vegetables, peel the carrot and put them in the glass, cut into large pieces. Add the olive oil, salt to taste and chop during 6 seconds at speed 4.
We fry for 10 minutes, Varoma temperature, spoon speed, counterclockwise. With beaker.
We place the basket or in a strainer on a deep plate. We pour over it and let the mixture drain.
Without having to clean the glass, we introduce the butter and flour. Sauté for 4 minutes, Varoma temperature, speed 2.
Meanwhile, we are pressing the vegetables from the basket or the strainer with a spoon so that they release as much juice as possible. We are not going to use the juice, but keep it in the fridge or freezer to add it to a fried tomato or a ratatouille, or even to a broth.
We add the milk and half a teaspoon of salt. We mix during 15 seconds, speed 6.
We program 6 minutes, varoma temperature, speed 4. Without beaker.
We taste the béchamel and rectify it with salt. We add the reserved vegetables. We program 1 minute, varoma temperature, speed 4. With beaker.
Pour into a flat container, let it cool a little and cover with plastic wrap, so that it stays in contact with the pasta so that no air remains between the film and the dough and the top layer dries out.
We introduce in the frigo until the next day.
The next day, we form the croquettes, batter them first in flour, then in beaten egg and finally in breadcrumbs and fry in a pan with sunflower oil.
As we take them out, we let them cool on kitchen paper arranged on a plate.
Notes
You can make them taking advantage of other vegetables that you have in the fridge. What must be taken into account is not to exceed a total ratio of 350 g of vegetable mixture to the amount of bechamel in the recipe.
Very good looking! One question, can you put the dough in a piping bag instead of a flat tray? So later it is easier to shape them, right? By the way, I love your page and your recipes! Thanks.
I love the idea, but would it be possible to make them better in the oven? If so, what temperature and time? My daughter gets on badly with fried foods ...
Thank you.
Hello Ana, you could make them in the oven, although they will not be so tasty. I think that by putting them at 180º with a drizzle of oil both at the base and on top, in about 10-15 minutes they will be ready or until you see them brown. Can you try the tests and tell us how they are in the oven? 😉
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Well I will try them without a doubt. Thanks
Anna Perez Pol despres dels successful bunyols ...
Very good looking! One question, can you put the dough in a piping bag instead of a flat tray? So later it is easier to shape them, right? By the way, I love your page and your recipes! Thanks.
And the equivalences with the TM5? Thanks
Claudia, you don't need equvalences, they are the same times, temperatures and speeds. A hug!
I love the idea, but would it be possible to make them better in the oven? If so, what temperature and time? My daughter gets on badly with fried foods ...
Thank you.
Hello Ana, you could make them in the oven, although they will not be so tasty. I think that by putting them at 180º with a drizzle of oil both at the base and on top, in about 10-15 minutes they will be ready or until you see them brown. Can you try the tests and tell us how they are in the oven? 😉
Very good, the proportions are perfect, a creamy and at the same time hard bechamel, which works without problems, and a delicious flavor ... mmmm ...
Thank you for your comment Almudena! 🙂