Slow Cooker Curried Potato, Pea and Sweetcorn Croquettes
Simple curried vegetable croquettes baked in your crockpot, great for a lunch or simple supper dish
Servings 2
Calories 334kcal
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
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: 334kcal | Carbohydrates: 60g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 239mg | Potassium: 1174mg | Fiber: 9g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 37mg | Calcium: 138mg | Iron: 10.2mg