Hands up who doesn't know any person that hates vegetables?!
Don't worry, with this recipe all your problems are gone: I swear, the fussy people you're surrounded by will love that! And if you don't say them, they will never find out what kind of "horrible" vegetables are hidden inside ahah
INGREDIENTS (for about 35 big croquettes):
1 kg potatoes
350 gr pumpkin
300 gr broccoli
250 gr pre-cooked beetroot
chickpea flour as needed
corn flour for polenta as needed
herbs and spices of your choice
himalayan pink salt, extra virgin olive oil, nutritional yeast as needed (optional)
PROCEDURE:
Cut all the vegetables (except for the beet) and steam cook until they're soft. Divide the potatoes in three equal parts and squash them, then season with salt and nutritional yeast. Blend pumpkin, beet and broccoli separately and mix to the mashed potatoes. Add the herbs and spices that you prefer (I chose rosemary for the pumpkin, powdered garlic and thyme for the beet and cumin for the broccoli). Put some chickpea flour in each mixture in order to make it more thick and set aside in the fridge for a while, then shape the croquettes and roll them in the corn flour. Heath the oven at 180° celsius, brush the croquettes with some oil and bake until you see a light crust on the surface. For a tastier result (but more sinful ahah) you can also fry them, but in that case you should run the croquettes into some beaten egg before covering them with the corn flour. You can serve with a sauce of your choice, I used tartar one and it was perfect.
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