Slow Cooker Curried Potato, Pea and Sweetcorn Croquettes
Simple curried vegetable croquettes baked in your crockpot, great for a lunch or simple supper dish
- 2 medium jacket potatoes microwaved and flesh scooped from the skin
- Small handful of frozen peas
- Kernels from one fresh corn on the cob or use tinned or 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
- Approx 50 g dried breadcrumbs
Place the potato flesh, peas and sweetcorn in a large bowl.
Add the spices and salt and pepper.
Mix well and then form into 10-15 small balls.
Place the beaten egg in one bowl and the breadcrumbs in another.
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.
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