Green bean and carrot croquettes

Soak the mushrooms for one hour and in the meantime peel and boil the potatoes.

Sauté the chopped onion and garlic in a pan with butter and oil; add the squeezed and chopped mushrooms, the leftover vegetables, then let everything simmer over low heat.

Mash the boiled potatoes in a bowl, adding the green bean, carrot and mushroom mixture, the beaten eggs, the grated Parmesan cheese, the chopped marjoram, salt and pepper. Shape into walnut-sized patties or slightly larger.

Grease a baking tray, sprinkle with a thin layer of breadcrumbs, transfer the croquettes, drizzle with a little oil, and dust with more breadcrumbs. Bake at 180°C for half an hour.