Start by grating the courgette in a colander.
When done add some salt on top. This will help them loose some water. Set aside for about 20min
In the meantime chop the shallot and put it in a pan with some olive oil and a splash of water
Chop the tenderstem broccoli heads and set them aside
Chop the stems as well
Add the stems to the pan. Sauté for five minutes, add some water if it dries too much
Add the broccoli tops to the pan. Sauté for few minutes then set aside and let cool down.
Shred the carrot in a separate bowl
Add the eggs yolks, separate the whites in another bowl
Whip the whites until firm, set aside, will use later
Squeeze as much liquid out of the courgettes as you can and add to the bowl with the carrots
Add the broccoli and shallots mix (when cold). Season with nutmeg, salt and pepper.
Stir well all the ingredients together
Add the whipped whites
Fold in (don't stir). Add as much breadcrumbs as you need to make the mix less liquid, still it doesn't need to be too dry. This way the croquettes will be crispy on the outside and soft inside.
Start shaping them. Take a little bit of mix, slightly press it together and shape it as a little disk.
Place them in a baking tray with wax paper and sprinkled with flour
Sprinkle some more breadcrumbs on top
Drizzle with some olive oil. Bake in a 200C preheated oven for about 20min or until brown on top
Turn on the grill for the last few minutes
- 200.0g Tenderstem Broccoli
- 1.0 Large Carrot
- 1.0 Courgette (aka Zucchini)
- 2.0 Eggs
- 0.0bnch Parsley
- Olive oil
- 1.0 Shallot