We've consulted with our team of licensed nutritionists and dietitians to bring you informed recommendations for food products, health aids and nutritional goods to safely and successfully guide you toward making better diet and nutrition choices. We strive to only recommend products that adhere to our philosophy of eating better while still enjoying what you eat.
This recipe is excerpted from Diabetes Create Your Plate Meal Prep Cookbook by Toby Amidor, MS, RD, CDN, FAND. Photographs by Alison Lima. Used with permission of Robert Rose Books. All rights reserved.
Croquettes are vegetable patties that are pan-fried in a small amount of oil. This version uses potatoes, carrots, onion, and celery and are mighty tasty
1 large russet potato (unpeeled), shredded (1 lb/500 g) 1 ⁄3 cup (75 mL) plain bread crumbs 2 carrots, peeled and shredded 1 yellow onion, chopped 1 stalk celery, chopped 1 large egg, beaten 1 tsp (5 mL) dried parsley 1 ⁄4 tsp (1 mL) plus 1 ⁄8 tsp (0.5 mL) salt 1 ⁄4 tsp (1 mL) ground black pepper 1 ⁄4 cup (60 mL) olive oil
TO STORE: In each of six containers, add two croquettes. Cover and refrigerate for up to 4 days or freeze for up to 2 months.
TO SERVE: If frozen, thaw in the refrigerator overnight. To reheat, microwave uncovered on High for 30 seconds. Allow 2 minutes for the heat to distribute before removing the container from the microwave. Serve warm.
TOBY'S TIP: Leaving the peel on the potatoes provides more fiber.
6254a4d1642c605c54bf1cab17d50f1e
Sign up for our newsletter!
© 2020 Galvanized Media. All Rights Reserved. EatThis.com is part of the AllRecipes Food Group