Vegetables croquette

12 golden croquettes ready to be served!

vegetables being roasted

Vegetables Croquettes

Makes : 12 Croquettes

Receipe from My Kitchen Snippetsy

Ingredients:

Vegetables to be roasted

800gm potatoes

2 carrots

1 onions

1 Kolhrabi

2 cloves of garlic

1-2 tbsp of regular breadcrumbs (added sour cream as mixture too dry)

3 spring onions – chopped
2 tbsp grated cheddar or parmesan cheese
Salt and pepper to taste

For coating:

½ cup flour (omitted)
2 eggs – beaten
2 cups regular bread crumbs 

1. Roast vegetables on medium heat (180°c) until golden and al-dente (30 mins + 20 mins. + 15mins)

2. Put the roasted vegetables in a food processor and give it a few pulses. It should not be too fine. 

3. Remove and add in the spring onions, parmesan cheese, breadcrumb (if needed), salt and pepper. Mix well. Shape the mixture into croquettes. 

4. Let the croquettes rest in the fridge for 15 minutes. Heat up oil over medium high for deep frying. Dust each croquette with flour, coat in beaten eggs and then roll it on the breadcrumb.

5. Heat up some vegetable oil over medium heat for deep frying. Working in batches to avoid crowding, fry croquettes, flipping once, until golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.)
6. Serve warm or at room temperature with your favorite dipping sauce.

Spinach & Potato Cakes

I have misplaced the link to this recipe but I'll look again and give the proper credit when I've found it.

Spinach & Potato cakes
Makes : 10 cakes

450gm fresh spinach, blanch and chopped coarsely, cooled
2 medium potatoes, boiled, mashed and cooled
1 small onion, finely sliced (I used spring onion)
2 eggs
6 Tsp herbs/spices (I used garlic powder, cumin, smoked paprika)
2 fresh green chillies, finely sliced
Fresh coriander, finely chopped (I used parsley)
2 Tbsp flour salt & pepper, to taste
Bread crumbs for coating
Vegetable oil, for frying

Method
1) Mix everything except for bread crumbs until well combine. Let it rest for 30 mins.
2) After 30 mins. start heating oil. Meanwhile start shaping mixture into balls and coat with bread crumbs.
3) When oil is hot enough, fry until golden brown.
4) Serve hot with yoghurt, chilli sauce or sour cream.

Easy baked potatoes

Easy baked potatoes
serves : 4-5 pax

Ingredients
4 large pcs. potatoes, slice thinly
butter / oil to grease pan
200ml milk
4 tsp. sour cream
Garlic paste, to taste
vegetable seasoning (vegeta) , to taste
bunch of parsley, chopped finely
salt and pepper to taste
100gm morzarella cheese
1 slice of cheddar cheese

1) Pre-heat oven at 200°c (400°F, Gas mark 6)
2) Grease medium-sized baking pan with butter or oil
3) Whisk together milk, sour cream, garlic paste and vegetable seasoning. Stir in the finely chopped parsley and set aside.
4) Place a layer of thinly sliced potatoes, tear pieces of cheddar and morzarella cheese and sprinkle over the layer of potatoes , next sprinkle salt and pepper to taste.
5) Repeat step 4 until you finish the potatoes (3 layers). Once layering is done, pour the milk-cream mixture over the potatoes.
6) Bake covered with alum. foil for 30 mins. After 30 mins., remove alum. foil from baking dish, lower temp. to gas mark 2 and continue to bake for another 20 mins. until the top layer is nicely browned. Check for doneness, let it rest a bit and serve warm.

Potato stew { Krumplifőzelék }

I can't say I'm ever excited about any kind of stews until this recipe. Living in a seasonal country, stews are winter warmer and keep your tummy full during the winter months. In Hungary we have a kind of stew called főzelek which is made of either vegetables or grains. I've cooked this potato stew based on ingredients listed on desszert.eu and did not follow the steps.

Potato Stew ( Krumplifőzelék )Ingredients
Potato, peeled and cubed
onion
garlic
smoked paprika powder, to taste
majorom, a pinch
bay leaves, few leaves
sour cream
flour
water, enough to cover potatoes
salt and pepper, to taste

1. Sauté onion in a little oil until soften, next add in garlic and cook for a bit (not browned). Then add smoked paprika powder, stir for a bit until fragrant (not too long or it will be bitter) . Pour a little water to not over heat paprika and followed by cubed potatoes. Add water again enough to cover cubed potatoes. Season with pinch of majorom, bay leaves, salt and pepper and let it boil and simmer until potatoes is soft.
3. Mix together sour cream and flour. Spoon out some of the stew and combine with sour cream mixture, next add this to the stew and cook until boil point and again. Remove from heat and it is ready to serve.

Optional
you can sprinkle with some vinegar.