Buckwheat and corn croquettes
These buckwheat croquettes are sure to impress your friends and family! Easy to make, this recipe will definitely become a favourite!
Preparation
20 minutes
Cooking
20 minutes
Yield
About 12 croquettes
Key ingredient(s) in this recipe
Good to know
You can replace the cheddar with any other firm, grated cheese.
Don't have corn? Go all out by replacing it with leftover cooked vegetables (e.g. leeks, sweet potatoes) or by adding more carrots or zucchini.
For a protein version or for variety, replace the buckwheat flour with legume flour such as Quebec yellow pea flour, for example.
Can be deliciously accompanied by a poached or fried egg!
Leftovers? They are excellent when quickly reheated in the oven!! When spread with cream cheese or fauxmage, they make an excellent snack.
Source : Amélie Parenteau, Équiterre nutritionist
- 125 ml (½ cup) all-purpose flour
- 125 ml (½ cup) buckwheat flour
- 10 ml (2 tsp) baking powder
- 250 ml (1 cup) corn, cooked or thawed
- 1 grated zucchini (with skin)
- 1 grated carrot (with skin)
- 125 ml (½ cup) grated cheddar cheese
- 60 ml (¼ cup) chopped green onion
- 15 ml (1 tbsp) olive oil
- Salt and pepper to taste
- 15 ml (1 c. à soupe) d'huile d'olive
- Sel et poivre au goût
- 1In a large bowl, whisk together the milk and eggs.
- 2Gradually add the flours, ending with the baking powder. Mix until the dough is smooth.
- 3Add the corn, zucchini, carrot, cheese and green onion. Season with salt and pepper.
- 4In a large skillet, heat the oil over medium heat. Place about ¼ cup (60 ml) of the mixture per croquette. Flatten slightly with a spoon. Cook for about 3 minutes on each side or until the croquettes are golden brown. Add more oil if necessary.
