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Croquettes they are one of the favorite dishes of children. My children are passionate about them and it is a great opportunity to introduce new foods inside, which they would otherwise refuse to taste. So for those kids who dislike the color green, this recipe is a real discovery.
My children have eaten the whole plate, and have even realized that vegetables can be very, very tasty.
Here you have my recipe for vegetable croquettes with cheese sauce.
- 400 grams of Broccoli
- 1 large zucchini
- 2 Carrots
- 1 small onion
- 200 grams of rice
- 1 egg
- Bread crumbs
- Olive oil and salt
- 300 ml of milk
- 4 tablespoons of flour
- 3 tablespoons margarine
For the cheese sauce
- Capers (one teaspoon)
- 50 grams of fresh cheese
- 3 tablespoons of natural yogurt
- 1 teaspoon lemon juice
1- We put the vegetable to boil in a pot. We will take out each vegetable at its ideal cooking point, we will check it by pricking with a fork. On the other hand, we will cook the rice for 20 minutes, with a little oil and a little salt. We wash it with cold water and strain it so that it stays loose.
2- We prepare the bechamel. Take a large frying pan and melt the butter, add the flour, until a homogeneous mass is left, then we add the milk and a pinch of salt. We will not stop turning it until a consistent cream is formed.
3- Chop and chop the vegetables and onion. In a frying pan we poach the onion, when it is golden we add the vegetables and fry everything. Add the rice and mix everything well. Next, we add the bechamel and mix well until we get a dough for the croquettes.
4- Let cool and rest the dough for a couple of hours. We proceed to batter the croquettes in egg and breadcrumbs. I recommend making large croquettes, as they are juicier. Once breaded, we will fry them in a pan with olive oil.
5- To accompany the vegetable croquettes I have made a very rich cheese sauce. We beat the fresh cheese, with the yogurt, the Capers and the lemon. And ready!
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