Potato and broccoli croquettes with cherry tomato heart
- Vegetarian
- Energy Kcal 543
- Carbohydrates g 36.5
- of which sugars g 4.5
- Protein g 17.2
- Fats g 36.5
- of which saturated fat g 10.43
- Fiber g 4.7
- Cholesterol mg 127
- Sodium mg 543
- Difficulty: Average
- Prep time: 60 min
- Cook time: 45 min
- Makes: pieces
- Cost: Low
PRESENTATION
Bright colors and soft texture make these potato croquettes with broccoli and a cherry tomato heart a clear family favorite at both casual meals and special occasions. The blend of tender mashed potatoes and green broccoli wrapped around a juicy cherry tomato brings out a DELICIOUS freshness that home cooks really appreciate. Kids love the playful pop of red inside, while adults are drawn to that golden, crispy crust. There’s plenty of visual appeal from the cheerful green broccoli mixed right into the filling, making each piece a colorful treat on party trays or weeknight dinner spreads. These cheesy croquettes don’t just look good—they deliver a combination of vegetable croquettes flavors that’s both satisfying and fun, especially with the unique stuffed touch. It’s easy to see why families turn to these breaded appetizers for celebrations, holiday parties, game nights, or anytime a plate of versatile, visually interesting snacks hits the spot.
Busy cooks find these stuffed croquettes a clever solution for family gatherings and picky eaters since they fit anywhere—great as vegetarian snacks, light lunches, or bright appetizers alongside soup or salad. The element of surprise from the cherry tomato heart gives meal time a little extra excitement, plus that soft and pleasant inside makes them approachable for younger kids (and they look really NICE). Since these work well plain or with dips, there’s freedom to customize for different occasions...a squeeze of lemon, spicy yogurt, or just ketchup tends to keep everyone happy. For families who want new potato croquettes ideas that are both versatile and memorable, this recipe delivers on taste, color, and a little something special in each bite. Whether serving as part of a dinner spread or packing as fun lunchbox treats, these cheesy croquettes always get bonus points for their appealing look, reliable flavor, and the easy confidence they bring to any home cook’s table.
INGREDIENTS
- Potatoes 1.3 lbs (600 g)
- Broccoli 5 ½ cups (500 g) - cleaned
- Cherry tomatoes 20
- Eggs 1
- Breadcrumbs 4 spoonfuls
- Emmentaler cheese 5.3 oz (150 g)
- Fine salt to taste
- White pepper to taste
- For the breading
- Type 00 flour to taste
- Corn flour to taste
- Eggs 2 - medium
- For frying
- Peanut seed oil to taste
How to prepare Potato and broccoli croquettes with cherry tomato heart
Wash the potatoes and, without peeling them, boil them whole by placing them in a pot covered with cold water 1. Once it reaches a boil, salt the water and let them boil for about 40 minutes, or until they are cooked. As soon as they are slightly cooled, peel the potatoes and place them in a large bowl 2. Also boil the broccoli; if using fresh broccoli, first rinse them under running water and trim them, then boil in salted water and drain them while still al dente 3.
Then mash the potatoes with a fork. Add the well-dried broccoli to the bowl 5 and mash them as well 6.
Once you have a fairly creamy mixture, add salt, white pepper, an egg, 100 grams (about 3.5 oz) of grated Emmental cheese 7, breadcrumb 8 (if the mixture turns out to be rather sticky, you can add another tablespoon of breadcrumb; otherwise, remove one), and the remaining Emmental cheese cut into small cubes 9.
Mix everything by hand and let the mixture rest for 5 minutes: taste the mixture and adjust the salt if necessary. Take about 50-60 grams (about 1.75-2 oz) of the mixture 10, place a cherry tomato in the center 11, and cover it, forming a spherical croquette (12-13).
Prepare three small bowls with wheat flour, corn flour, and the two beaten eggs inside 14 and roll the prepared croquettes first in the wheat flour 15.
Then in the beaten egg 16 and finally in the corn flour 17. Place abundant peanut oil in a high-sided pan and heat it; when it is hot, immerse the croquettes 18 and let them brown, turning them with a pair of forks. Drain the now-golden croquettes and let them drip on a plate lined with kitchen paper. Serve the croquettes as soon as they are warm.