Get ready to experience a recipe that has left everyone in awe: Grandma’s Cauliflower and Potato Croquettes. This dish combines the subtle flavors of cauliflower and potatoes, enhanced by cheese and breadcrumbs, to create a deliciously crispy and golden croquette. These croquettes are not only easy to make but also versatile enough to be served as a snack, appetizer, or side dish. Let’s walk through the steps to create these crowd-pleasers that will surely become a staple in your kitchen.
Ingredients
For the Cauliflower and Potato Croquettes:
- Cauliflower: 1 medium-sized, florets removed
- Potatoes: 3 medium-sized, peeled
- Breadcrumbs: 100g (3.5 oz) plus extra for coating
- Milk: 100ml (3.4 fl oz)
- Grated Cheese: 100g (3.5 oz)
- Egg: 1 large
- Olive Oil: For drizzling
- Chopped Parsley: To taste
- Black Pepper: To taste
- Salt: To taste
Nutrition Information
- Servings: 4-6
- Calories per Serving: 200 kcal
- Protein: 7g
- Carbohydrates: 25g
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 300mg
- Fiber: 3g
- Sugar: 3g
Step-by-Step Instructions
1. Boil the Cauliflower and Potatoes
Preparing the Vegetables
- Begin by separating the cauliflower florets from the stem and cutting them into smaller, bite-sized pieces.
- Peel the potatoes and cut them into even chunks for uniform cooking.
Boiling the Cauliflower
- In a large pot, bring water to a boil and add a teaspoon of salt. Add the cauliflower florets to the boiling water and cook for 10-12 minutes, or until the cauliflower is tender when pierced with a fork.
- Once done, drain the cauliflower and set it aside to cool slightly.
Boiling the Potatoes
- In a separate pot, boil the peeled and chopped potatoes in salted water until they are soft and easily mashable. This should take about 15-20 minutes.
- Drain the potatoes and set them aside to cool slightly.
2. Mash and Mix
Mashing the Vegetables
- Using a potato masher or a fork, thoroughly mash the boiled cauliflower and potatoes together in a large mixing bowl. The mixture should be smooth with no large lumps.
Adding the Other Ingredients
- To the mashed cauliflower and potatoes, add 1 beaten egg, 100g (3.5 oz) of breadcrumbs, 100g (3.5 oz) of grated cheese, chopped parsley, black pepper, and salt to taste.
- Pour in 100ml (3.4 fl oz) of milk to help bind the mixture and add creaminess. Mix everything together until you have a homogeneous mixture. The consistency should be firm enough to hold its shape when formed into croquettes.
3. Shape the Croquettes
Forming the Croquettes
- Take spoonfuls of the cauliflower and potato mixture and use your hands to shape them into small balls. You can slightly flatten each ball to create the traditional croquette shape.
- Roll each croquette in extra breadcrumbs to coat them evenly. This step adds an extra layer of crunch to the exterior, which will become beautifully crispy when baked.
4. Bake to Perfection
Preparing for Baking
- Preheat your oven to 180°C (350°F).
- Line a baking tray with parchment paper and place the shaped croquettes on the tray, ensuring they are spaced slightly apart.
Drizzling with Olive Oil
- Drizzle a light layer of olive oil over the top of each croquette. The olive oil helps achieve a golden brown color and a crisp exterior without the need for frying.
Baking the Croquettes
- Place the baking tray in the preheated oven and bake the croquettes for 30 minutes, or until they are golden brown and crispy on the outside.
- Halfway through baking, you can turn the croquettes over to ensure they brown evenly on both sides.
5. Serving Suggestions
Plating the Croquettes
- Once baked to perfection, remove the croquettes from the oven and let them cool slightly before serving. The crispy exterior contrasts beautifully with the soft, flavorful interior.
- Serve these croquettes hot with your favorite dipping sauce, such as a tangy yogurt dip, marinara sauce, or even a garlic aioli.
Versatile Pairings
- These cauliflower and potato croquettes are incredibly versatile. They can be served as a snack, an appetizer, or a side dish.
- Pair them with a fresh salad for a light meal, or serve them alongside grilled chicken or fish for a more substantial dinner. The croquettes also make a great addition to any party platter or brunch spread.
Tips for Success
- Consistent Size: When shaping the croquettes, try to make them all the same size to ensure even cooking.
- Extra Crunch: For an even crunchier exterior, you can double coat the croquettes by dipping them in beaten egg and then rolling them in breadcrumbs again before baking.
- Make Ahead: These croquettes can be made ahead of time and frozen. Simply prepare and shape them, then freeze on a tray before transferring them to a freezer bag. When ready to bake, simply increase the baking time by a few minutes.
Conclusion
Grandma’s Cauliflower and Potato Croquettes are a testament to the beauty of simple, wholesome ingredients coming together to create something truly special. With their crispy exterior and soft, flavorful interior, these croquettes are sure to become a favorite in your household. Whether you’re serving them as a snack, an appetizer, or a side dish, these croquettes are guaranteed to impress. Try this recipe today and enjoy the delightful taste of a classic comfort food with a twist!