Vegetable and cottage cheese croquettes recipe

  • Serves 4
  • 15mins to prepare, plus cooling and 6 to 7mins for cooking
  • 325 calories / serving
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Vegetable & Cottage Cheese Croquettes (h)

Cut the potatoes into chunks and place in a saucepan of cold water. Bring to the boil and simmer for 10 minutes until tender, drain and allow to cool completely.

Meanwhile, boil the carrots and peas for 3 minutes, drain and run under cold water.

Mash the potatoes, stir in the cottage cheese and vegetables and season well. Divide into 8 and mould into cylinder shapes. Sprinkle the oatmeal onto a large plate and roll each croquette in it to evenly coat.

Heat a little oil in a large frying pan and fry the croquettes for 5 minutes, turning occasionally until golden.

Serving suggestion

Serve with low fat garlic mayonnaise and salad.

Cook’s tip

Try using frozen mixed vegetables instead of peas and carrots.

  • Ingredients

  • 600g floury potatoes e.g. Maris Piper
  • 150g carrots, cut into ½cm dice
  • 50g peas
  • 100g cottage cheese
  • 75g medium oatmeal
  • oil for shallow frying
  • Energy 1360kj 325kcal 16%
  • Fat 14g 20%
  • Saturates 2g 11%
  • Sugars 5g 5%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 43.6g Protein 9.1g Fibre 5.7g


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