Croquettes with leftover vegetables and stale bread
Reference Unit
AROUND 20 CROQUETESPre-elaborations
Finely chop the leftover vegetables.
Soak stale bread in milk.
Prepare three plates: one with flour, one with beaten egg, and one with breadcrumbs.
Ingredients
150 g cooked leftover vegetables (leek, carrot, chard, broccoli, etc.)
100 g stale bread soaked in milk
½ onion
2 tbsp flour
400 ml milk (including the soaking milk)
2 tbsp olive oil
Nutmeg, salt, pepper
For coating: breadcrumbs (from stale bread), 1 egg, flour
Elaboration
Sauté onion in olive oil.
Add chopped vegetables and cook for 5 minutes.
Stir in soaked bread and flour, mix well.
Add milk gradually, stirring until thick.
Season with salt, pepper, nutmeg. Let cool.
Shape croquettes, coat in flour, egg, breadcrumbs.
Fry until golden brown.
Reuses cooked vegetable leftovers and stale bread, turning waste into a tasty dish.
