Croquettes are vegetable patties that are pan-fried in a small amount of oil. This version uses potatoes, carrots, onion, and celery and are mighty tasty
1 large russet potato (unpeeled), shredded (1 lb/500 g)1 ⁄3 cup (75 mL) plain bread crumbs2 carrots, peeled and shredded1 yellow onion, chopped1 stalk celery, chopped1 large egg, beaten1 tsp (5 mL) dried parsley1 ⁄4 tsp (1 mL) plus 1 ⁄8 tsp (0.5 mL) salt1 ⁄4 tsp (1 mL) ground black pepper1 ⁄4 cup (60 mL) olive oil
HOW TO MAKE IT
1. In a medium bowl, add the potatoes, bread crumbs, carrots, onion, celery, egg, parsley, salt and pepper. Using clean hands, toss to combine.
2. Use your hands to form a 1 ⁄4 cup (60 mL) patty. Place it on a large platter or plate and gently press with your palm to flatten it slightly. Repeat to make a total of 12 patties. Cover with plastic wrap and refrigerate for at least 20 minutes and up to 1 hour.
3. In a large sauté pan, heat the oil over medium heat. When the oil is shimmering, add the croquettes, leaving 1 ⁄2 inch (1 cm) around each. Cover the pan and sauté, flipping the croquettes halfway through, until golden brown, 15 minutes. Transfer to a paper towel-lined plate and let cool for at least 10 minutes.
In each of six containers, add two croquettes. Cover and refrigerate for up to 4 days or freeze for up to 2 months.
If frozen, thaw in the refrigerator overnight. To reheat, microwave uncovered on High for 30 seconds. Allow 2 minutes for the heat to distribute before removing the container from the microwave. Serve warm.
Leaving the peel on the potatoes provides more fiber.