Cauliflower and Potato Croquettes

Ingredients

• • For the Base:
    • • 1 cauliflower, mashed
      • 1 teaspoon salt (for boiling cauliflower)
      • 1 kg (2.2 lbs) potatoes
    • 1 tablespoon salt (for boiling potatoes)
  • For the Mixture:
    • • 2 eggs
    • • 130 g (1 cup) breadcrumbs
      • 100 g (3.5 oz) cheese, grated (cheddar or mozzarella recommended)
      • 80 g (5.5 tbsp) butter
    • • 100 ml (½ cup) milk
      • Salt and black pepper, to taste
      • Parsley, chopped, for garnish

  • Optional:
    • Candied nuts, chopped (for extra crunch)

• For Frying:
  • Olive oil

Directions

• • Prepare the Cauliflower and Potatoes:
    • Bring a large pot of salted water to a boil. Add the cauliflower florets and boil for 10 minutes or until soft. Drain and mash thoroughly.
    • Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15–20 minutes. Drain and mash the potatoes.

• • Combine the Mixture:
    • In a large bowl, mix the mashed cauliflower and potatoes.
    • Add the butter, milk, grated cheese, salt, and black pepper. Stir until smooth and well combined.

• • Shape the Croquettes:
    • Form the mixture into small logs or round patties, depending on your preference.
  • Bread the Croquettes:
    • • Beat the eggs in a shallow bowl.
    • Place the breadcrumbs in a separate bowl.
    • Dip each croquette into the beaten eggs, then coat with breadcrumbs.

• Fry the Croquettes:
  • • Heat olive oil in a frying pan over medium heat.
    • Fry the croquettes in batches, turning occasionally, until golden brown on all sides, about 3–4 minutes per side.
    • Drain on paper towels to remove excess oil.

• Serve:
  • Garnish with chopped parsley and candied nuts, if using. Serve hot with your favorite dipping sauce.