Broccoli & Cheddar Croquettes with Ranch - by Clare, The Shared Table
This week's recipe is from local legend Clare Scrine, who's created a bunch of delicious dishes from our Large Vegetable Box (keep an eye out for more). Clare's book The Shared Table can be found at bookstores and online. It's a collection of vegetarian and vegan food to feed your friends and family, using ingredients you probably already have at home!
Miso is the secret ingredient in these croquettes, providing a deliicious savouriness and depth of flavour that complements the sharp cheddar and creamy potato really nicely. You can either deep fry or bake these croquettes, the shape won’t hold quite as well in the oven, but they’ll still be crunchy and absolutely delicious. Alongside a fresh slaw salad (like this one using apple and kohlrabi) these make a beautiful light dinner or lunch to share with some mates or your family.
Vegan: swap butter for vegan margarine, omit the cheese, swap egg yolks for one flax or chia “egg”, swap milk and egg wash for 1 cup plant-based milk. Swap the yoghurt/mayonnaise in the sauce for vegan alternatives.
Gluten free: swap flour for rice flour or gluten free plain flour, and breadcrumbs for polenta or gluten free crumbs.
- Spring onions for parsley or one onion, sliced and cooked in olive oil for 5 minutes before using.
- Dill for chopped or dried chives or parsley
Makes 18-20 croquettes
- 2-3 (about 600g) potatoes peeled and halved
- 1 medium head broccoli, roughly chopped into florets
- 1 heaped tbsp (about 50g) miso paste
- 50g butter, melted
- 3-4 spring onions, finely chopped (white and green parts)
- 1 cup sharp cheddar, grated
- 2 egg yolks
- ½ cup plain flour
- 1-2L vegetable oil for deep frying (or about 2 tbsp to drizzle over if baking the croquettes)
- 2 eggs
- ½ cup milk
- 1 cup plain flour
- 1 tsp salt
- 1 heaped tsp smoky paprika
- 1-2 cups panko or homemade breadcrumbs
Ranch dipping sauce
- ½ cup natural yoghurt
- ⅓ cup kewpie mayonnaise
- 1 tbsp apple cider vinegar
- 2 tbsp dill, finely chopped (or 2 tsp dried)
- ½ tsp smoky paprika
- 1 tsp mustard (or mustard powder)
- ½ tsp salt
- Place the potatoes in a large pot and cover them with cold water. Add a long dash of salt and put the pot onto a medium heat. Bring to a slow simmer and cook for 20 minutes or so, until the potatoes are soft and a knife can pass through them without resistance. Use tongs to remove the potatoes and transfer them to a large mixing bowl. Add the broccoli pieces into the same hot, salty water and blanch for a few minutes, until the colour becomes vibrant green and the broccoli has softened a little. Drain the broccoli into a colander and leave to cool for a few minutes before finely chopping, or blitzing in a food processor so that the broccoli forms a chunky crumb and is relatively consistent in size.
- Add the melted butter and the miso paste into the bowl with the potato and use a potato masher/ricer or a fork to gently crush the soft potato to form a soft mash consistency. Be careful not to over mash and turn the potato into glue. Add the broccoli, spring onions, yolks, cheddar and flour to the bowl and stir it to incorporate everything together. Taste the mix and season with salt and pepper.
- Set up your crumbing station by whisking the eggs and milk together in one bowl, the flour, salt and paprika mixed well in another, and the crumbs in a final large, shallow bowl. If you’re frying the croquettes, fill a large pan to 3-4cm depth with oil and start heating it over a medium flame. If baking, line a large baking tray with paper and preheat the oven to 200 degrees celsius.
- Form golf ball sized pieces of the croquette mix into small logs, then toss each in a little flour mix. Dunk each into the egg wash and finish by pressing crumbs around the outside, ensuring you press them in firmly. This process can be done one at a time, or you can do it progressively by shaping the whole mix, then doing all of the flour dusting and so on. Once the oil is hot enough (test by dropping a few crumbs in and ensure they sizzle), fry the croquettes in batches, ensuring they don’t touch each other as they cook until they’re deep golden brown and crunchy. If you’re baking them, spread the crumbed croquettes evenly across the tray and drizzle with oil. Bake for 30 minutes or so, turning halfway, until the croquettes are crunchy and golden.
- Prepare the ranch sauce by whisking all ingredients together in a small bowl. Serve the croquettes warm alongside the sauce, with a side salad.
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