Green bean and carrot croquettes
Appetizer
Cooking without waste
Ingredients
for 2 people
200g green beans and carrots (or aubergines and peppers) stewed, 2 potatoes, one clove of garlic, half an onion, a sprig of marjoram, a handful of dried porcini mushrooms, 2 eggs, breadcrumbs, 100g Parmesan cheese, a knob of butter, extra virgin olive oil, salt, pepper.
Preparation
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.
2 hours
