Vegetable Croquettes

Vegetable Croquettes

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Course: Appetizer, Dim Sum, Side Dish
Cuisine: Five Spice
Year: 1998


  • 2 sweet potatoes
  • 2 white potatoes
  • 6 Tablespoons butter
  • 1 Tablespoon garlic
  • 1 bunch scallions (diced)
  • 1 onion (large – diced)
  • 3 Tablespoons curry-cumin mix
  • 1-2 Tablespoons lemon juice
  • 1 can corn (drained)
  • 1+ cup peas (frozen)
  • panko
  • eggs (for egg wash)


  • Peel and dice potatoes. Cook in lightly salted water until tender. Drain, set aside.
  • In skillet, cook scallions and onions in butter. Add cilantro and basil to taste. Cook until onions are translucent. Add curry-cumin mix, lemon juice. Salt, pepper, and red pepper flakes to taste.
  • If the mixture is not wet, add more butter.
  • Add corn and peas, heat through.
  • Mix the veggie mixture with potatoes and mash together. Should be chunky.
  • Add 1/2 bag of panko, mix well.
  • Use scoop to form croqs. Dip in egg wash, roll in panko. Set aside to rest (or freeze at this point). Deep fry in medium-hot oil.

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