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Cauli-Mashed Root Vegetable Croquettes

Simple Recipe Butter Mashed potatoes and roasted cauliflower mixed with shaved carrot and parsnip, then breaded, lightly pan fried, and served with fresh kale pesto

Ingredients

  • Croquettes:
  • 1 lb. Lamb’s Supreme® Butter Mashed Skin-on (M0155)
  • 2 lbs. cauliflower, finely shredded
  • 4 tablespoons olive oil
  • To taste salt & pepper
  • 1 lb. carrots, finely shredded
  • 1 lb. parsnip, finely shredded
  • 12 oz. breadcrumbs
  • 2 oz. kale pesto
  • Kale Pesto:
  • 1 bunch Tuscan kale, blanched and dried
  • 3 garlic cloves
  • 1.5 oz. Parmesan cheese, grated
  • 1/2 cup pine nuts
  • 1 tablespoon lemon zest, grated
  • 1 tablespoon lemon juice, fresh
  • 1 cup olive oil
  • To taste salt & pepper

Directions

  • Croquettes:
  • 1. Prepare one pouch of Lamb’s Supreme® Butter Mashed Skin-on (M0155) potatoes to manufacturer directions.
  • 2. Toss cauliflower in olive oil and salt & pepper and roast in 350F oven for 8-12 minutes, until browned
  • 3. In a large bowl, mix Lamb Supreme® Butter Mashed Skin-on (M0155) potatoes, roasted cauliflower, carrots and parsnips
  • 4. Once thoroughly mixed, form into 3 oz. croquettes and dredge in breadcrumbs until completely covered
  • 5. Fry until golden brown in sauté pan 
  • 6. Serve 3 croquettes per order with a drizzle of kale pesto
  • Kale Pesto:
  • 1. Add kale, garlic, Parmesan, pine nuts, lemon zest and juice to a blender on medium speed until blended
  • 2. Turn to low speed and slowly add oil until emulsified
  • 3. Season with salt and pepper to taste

Yield

3 croquettes per order