How to cook vegetarian courgette & broccoli croquettes

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

Enjoy!