Veggie Croquettes with Sweet Siracha Mayo
Team: MVU Thunder Chefs II
Host School: Missisquoi Valley Union Middle High School
Age Group: High School
1.5 lb golden potatoes
t tsp butter
3/4 tsp salt
1-2 cloves garlic, minced
1 carrot, peeled and grated
1/4 red onion, finely chopped
2 stalks green onion, finely sliced
2 large mushrooms, finely chopped
1/3 cup baby spinach (lightly packed), finely chopped
1/8 cup broccoli florets, finely chopped
1/8 cup red bell pepper, finely chopped
2-3 tsp vegetable oil
1/2 cup flour
1 cup milk
2 tbsp corn starch
1.5 cups panko bread crumbs
Sweet Siracha Mayo
2 tbsp mayo
2 tsp honey
1 tsp Siracha
Boil potatoes and mash with 1/4 cup milk, 2 tsp butter and 3/4 tsp salt. Set aside.
Heat 2-3 tsp butter oer medium-high heat in a large skillet. Add garlic, onion, carrots, broccoli, bell pepper and mushrooms.
Cook for 2-3 minutes. Add spinach and green onion.
Saute until tender.
Season with a pinch of sauce.
Mash potatoes into vegetable mixture.
To form the patties:
Measure out approx. 2 tbsp of potato mixture, rollit into a ball and flatten into a 3/4" thick patty.
Gather 3 shallow bowl. Fill one with milk, one with 1/2 cup flour, one with a well-blended mixture of 3/4 cup milk, 2 tbsp and pinch salt, and one with panko bread crumbs
Dip each patty briefly into flour, followed by the cornstarch thickened milk, and then the bread crumbs. Firmly press the bread crumbs into the patty.
Heat 1/2" oil over medium heat. Once oil is evenly hot, fry patties in batchdes of 1-5 , depending on the size of the pan.
Flip patties after about 1- 1 1/2 minutes. Patties should be heated through in 3 minutes. If the potatoes start to spill out, the oil was too hot.
Sweet Siracha Mayo:
Put all ingredients into a bowl and whip until evenly blended