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Slow Cooker Curried Potato, Pea and Sweetcorn Croquettes
Simple curried vegetable croquettes baked in your crockpot, great for a lunch or simple supper dish
Course
Main Course
Cuisine
Slow Cooker
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
10
minutes
minutes
Servings
2
Calories
334
kcal
Author
Lucy Allen | BakingQueen74
Equipment
large oval slow cooker
mixing bowl
spatula
Ingredients
2
medium baked potatoes
microwaved and flesh scooped from the skin
handful of frozen peas
kernels from one fresh corn on the cob
or use tinned/frozen sweetcorn
1
tsp
turmeric
1
tsp
garam masala
1
tsp
cumin
salt and pepper to taste
sprinkle of dried crushed chillies
1
egg
beaten
50
g
dried breadcrumbs
UK Measurements
-
US Measurements
Instructions
Place the potato flesh, peas and sweetcorn in a large bowl.
2 medium baked potatoes,
handful of frozen peas,
kernels from one fresh corn on the cob
Add the spices and salt and pepper.
1 tsp turmeric,
1 tsp garam masala,
1 tsp cumin,
salt and pepper to taste,
sprinkle of dried crushed chillies
Mix well and then form into 10-15 small balls.
Place the beaten egg in one bowl and the breadcrumbs in another.
1 egg,
50 g dried breadcrumbs
Dip each ball into first the egg and then the breadcrumbs, until completely covered.
Place the croquettes into the slow cooker on baking paper, and cook on high for approx 3 hours, turning occasionally, until browned on all sides.
Delicious served in a wrap with salad and cucumber raita.
Notes
Slow cooker size:
I make this in a large 5.7 litre / 6 quart slow cooker, so there is room to turn the croquettes occasionally.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
60
g
|
Protein:
15
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
81
mg
|
Sodium:
239
mg
|
Potassium:
1174
mg
|
Fiber:
9
g
|
Sugar:
5
g
|
Vitamin A:
440
IU
|
Vitamin C:
37
mg
|
Calcium:
138
mg
|
Iron:
10.2
mg