Baked Vegetable Croquettes
Baked Vegetable Croquettes
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Baked Vegetable Croquettes

20 MIN
30 MIN
16 croquettes, approximately
Choix sain



  1. With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  2. In a bowl, combine the vegetables, cheese, butter, and nutmeg. Season with salt and pepper. Set aside.
  3. In a bowl, beat the egg whites with an electric mixer until stiff peaks form. With a spatula, gently fold in the flour.
  4. Fold the egg whites into the vegetable mixture.
  5. With a 60 ml (1/4 cup) ice cream scoop, spoon the vegetable mixture onto the baking sheet, shaping mounds.
  6. Bake for about 30 minutes or until the croquettes are golden brown.
  7. Serve about two croquettes per person as a side dish to any roasted meat. 


Here's a different way to serve carrots and potatoes. Cute, these little mounds of vegetables can be cooked in advance and gently warmed up in the oven.


  1. These were incredibly good. I mean GREAT! Will make again for sure-AND you can reheat! PS I had leftover shredded sweet potato so I fried in a pan like hash browns. That was great too! Thanks again Ricardo.... yet another great recipe!

  2. Very good! Even better the next day. I froze the leftovers on a cookie sheet lined with parchment overnight, and wrapped them the next day. Will make this again.

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