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Vegetable Croquettes
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Source: Second Avenue Deli Cookbook
| MAKES ABOUT 25 These tasty croquettes make a colorful and festive appetizer or vegetable side dish for Passover meals. But they’re really too good to keep only for holidays; enjoy them any time of year. | |
| 1 tablespoon | olive oil |
| 1/2 cup | red peppers, chopped into 1/4 inch pieces |
| 1/2 cup | yellow peppers, chopped into 1/4 inch pieces |
| 2 1/2 cups | cooked potatoes, mashed |
| 3 | eggs, beaten |
| 1 1/4 cups | matzo meal |
| 2 teaspoons | salt |
| 1/4 teaspoon | pepper |
| 1 teaspoon | paprika |
| 1/8 teaspoon | cayenne pepper |
| 1 teaspoon | crushed fresh garlic |
| 3/4 cup | finely grated onion, (squeeze out extra moisture) |
| 3/4 cup | finely grated zucchini, (peeled) |
| 1 cup | finely chopped fresh spinach |
| 1 cup | finely grated carrot |
| 3/4 cup | corn oil |
1. Heat olive oil in a skillet, and saute red and yellow peppers until soft and light golden brown. Remove with a slotted spoon, and set aside to cool in a small bowl.
2. Place mashed potatoes in a large bowl. Add eggs, and mash in. Add matzo meal, salt, pepper, paprika, cayenne, and garlic, and continue to mash in. Add onion, sauteed red and yellow peppers, and all other vegetables, and mix in thoroughly with a fork. Refrigerate for 1 hour.
3. Form patties ใ1A inches in diameter and lA inch high. (If you have a %'Cup measuring scoop, you can create very uniform patties by filling it, turning out the filling as from a mold, and flattening each patty to Vi-inch height with the palm of your hand.) Arrange patties, without stacking, on a cookie sheet or large platter covered with wax paper, and place in the freezer for 30 minutes.
4. Heat corn oil in a large skillet, and fry patties in batches on medium heat until golden brown on both sides. Drain on paper towel, and serve.
Note: Onions, zucchini, spinach, and carrots are best prepared in a food processor; pulse zucchini and carrots to the size of tiny pebbles, chop spinach fine, and reduce onions to a grated texture.
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