These zucchini and carrot croquettes are a healthy variation of the more traditional potato and béchamel based ones found worldwide.
Fool the fussy eater with these light and fluffy vegetable croquettes made simply from zucchini and carrot and baked with almond meal to provide a crunch worthy of anything deep fried. Your waistline will love you for it.
These Zucchini and Carrot Croquettes are a great way to incorporate more vegetables, fibre and nutrients into your diet.
Ingredients 3 carrots
2 tablespoons quinoa flour
2 tablespoons brown rice flour
2 tablespoons coconut flour
2 tablespoons ground walnuts
4 tablespoons oat milk
Sea salt and pepper to taste
Preheat oven to 180°C then go about preparing the croquettes.
Peel zucchini and carrots and roughly chop into mid size chunks.
There is nothing more than carrot and zucchini in these croquettes.
Bring a pot of water to the boil and add the zucchini and carrots and cook for approximately 15 minutes or until the vegetables are soft. Drain and rinse.
Place the cooked vegetables into a mixing bowl and add the flour, ground walnuts and oat milk. Add a pinch of sea salt and pepper to taste.
Using a hand blender, process the mixture until the ingredients are thoroughly combined to form a dough.
Take a spoonful of the dough mixture and using your hands roll into croquette shapes.
Roll the croquettes into the almond meal until fully covered.
Line a baking tray with alfoil paper and place the croquettes onto the tray.
Bake for approximately 10-15 minutes or until the croquettes have turned a golden colour.
Roll the croquettes into almond meal and bake until golden in colour and crunchy.
Serve while hot with some smashed avocado dip. (The dip can be made by lightly mashing avocado, lemon juice, salt and pepper).
Notes These zucchini and carrot croquettes are an extremely healthy snack alternative for both children and adults. They're a great standby food at any picnic, BBQ or party, especially when serving finger food, an antipasto spread or tapas. Or serve as a side vegetable accompanying any fish, chicken or meat dish. They also taste sensational cold!
I am surprised you would peal the zucchini after all the skin is the healthiest part ! I was thinking to substitute carrots to consider use Sweet potatoes
I am looking forward to making them
Hi Leehi - you can certainly keep the skin on - it's just a texture preference for me (that's all). Substituting carrot with sweet potato is a fantastic idea and works equally as well. In fact my sweet potato falafel's would be similar to this. Hope you enjoy - appreciate and thank you for the support.