Crispy Zucchini and Cabbage Croquettes
Description
Crispy Zucchini and Cabbage Croquettes are golden, tender vegetable patties made with freshly grated zucchini, finely shredded cabbage, potatoes, herbs, cheese, and simple seasonings. They are crisp and deeply browned on the outside while remaining soft, flavourful, and moist in the centre. This recipe is a delicious way to turn basic vegetables into a satisfying snack, appetiser, side dish, or light vegetarian meal. Zucchini brings moisture and a mild flavour, cabbage adds texture and sweetness, and potato helps bind the mixture while creating a fluffy interior. Fresh herbs, garlic, paprika, and cheese give the croquettes plenty of savoury flavour without requiring complicated ingredients. They can be shaped into oval croquettes, round patties, or smaller bite-sized pieces for parties and lunchboxes. Serve them warm with garlic yoghurt sauce, sour cream, tomato dip, tzatziki, or a fresh salad. They are also suitable for meal preparation because the mixture can be made ahead and refrigerated before shaping and cooking.
Ingredients
For the Vegetable Croquettes
2 medium zucchini, approximately 500g
3 cups finely shredded green cabbage
2 medium potatoes, peeled and boiled until tender
1 small yellow onion, finely grated or chopped
3 garlic cloves, finely minced
2 large eggs
¾ cup breadcrumbs
½ cup grated Parmesan, cheddar, or mozzarella cheese
3 tablespoons plain flour
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill or coriander
1 teaspoon paprika
½ teaspoon ground turmeric, optional
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt, divided
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes, optional
For Cooking
3 to 4 tablespoons olive oil or vegetable oil
For the Garlic Yoghurt Dip
1 cup plain Greek yoghurt
1 small garlic clove, finely minced
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley or dill
¼ teaspoon salt
Pinch of black pepper
Step-by-Step Instructions
Step 1: Prepare the Zucchini
Grate the zucchini using the large holes of a box grater. Place it in a bowl, sprinkle with ½ teaspoon salt, and let it rest for 10 minutes. Transfer it to a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
Step 2: Soften the Cabbage
Place the shredded cabbage in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 3 to 4 minutes until slightly softened. Alternatively, sauté it in a dry frying pan for 5 minutes. Allow it to cool, then squeeze out any excess moisture.
Step 3: Mash the Potatoes
Place the boiled potatoes in a large mixing bowl and mash them until mostly smooth. Small lumps are acceptable and add texture.
Step 4: Combine the Vegetables
Add the drained zucchini, softened cabbage, onion, garlic, parsley, and dill to the mashed potatoes. Stir until evenly distributed.
Step 5: Add the Binding Ingredients
Add the eggs, breadcrumbs, grated cheese, flour, paprika, turmeric, garlic powder, onion powder, remaining salt, black pepper, and optional chilli flakes.
Step 6: Mix the Croquette Mixture
Mix thoroughly until the ingredients hold together. Let the mixture rest for 10 minutes so the breadcrumbs can absorb moisture.
Step 7: Adjust the Texture
Take a small amount and press it between your hands. If it falls apart, add 1 to 2 additional tablespoons of breadcrumbs. If it seems dry, add 1 tablespoon of yoghurt or milk.
Step 8: Shape the Croquettes
Scoop approximately 3 tablespoons of mixture and shape it into a compact oval. Repeat until all the mixture is used. You should have approximately 14 to 16 croquettes.
Step 9: Chill Before Cooking
Arrange the shaped croquettes on a tray and refrigerate them for 20 to 30 minutes. Chilling helps them remain firm while cooking.
Step 10: Heat the Oil
Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat.
Step 11: Cook the First Side
Add the croquettes in a single layer without overcrowding the pan. Cook for 4 to 5 minutes until the bottoms are deeply golden and crisp.
Step 12: Turn and Finish Cooking
Carefully turn each croquette and cook for another 4 to 5 minutes. Add more oil between batches as needed.
Step 13: Prepare the Dip
Combine the Greek yoghurt, garlic, lemon juice, herbs, salt, and black pepper in a small bowl. Refrigerate until ready to serve.
Step 14: Serve
Transfer the cooked croquettes to a plate lined with kitchen paper or a wire rack. Serve warm with the garlic yoghurt dip.
Tips
Squeeze the zucchini and cabbage extremely well because excess moisture can make the croquettes fall apart.
Chill the shaped croquettes before cooking for better structure.
Use a non-stick pan and medium heat so the centres cook before the outside becomes too dark.
Avoid turning them too early; wait until a firm golden crust has formed.
Add finely grated carrot, sweetcorn, spring onions, or spinach for extra vegetables.
Replace the cheese with nutritional yeast for a dairy-free version.
Use gluten-free breadcrumbs and flour if required.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat them in an air fryer, frying pan, or hot oven to restore their crisp texture.
Avoid reheating in the microwave if you want them to remain crunchy.
Freeze shaped, uncooked croquettes on a tray, then transfer them to a freezer bag for up to 2 months.
Cook frozen croquettes over medium-low heat or thaw overnight before frying.
The mixture can be prepared up to 24 hours ahead and refrigerated.
Q&A
Can I Bake the Croquettes Instead of Frying Them?
Yes. Arrange them on a well-oiled baking tray, brush the tops with oil, and bake at 220°C for 20 to 25 minutes, turning halfway through.
Can I Cook Them in an Air Fryer?
Yes. Spray them lightly with oil and air-fry at 190°C for 12 to 16 minutes, turning once.
Why Are My Croquettes Falling Apart?
The vegetables may contain too much moisture, or the mixture may need more breadcrumbs. Squeeze the vegetables thoroughly and chill the croquettes before cooking.
Can I Make Them Without Eggs?
Yes. Replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the mixture rest for 10 minutes before using.
What Can I Serve with These Croquettes?
Serve them with garlic yoghurt, tzatziki, marinara sauce, hummus, cucumber salad, tomato salad, soup, or grilled chicken.
Servings
Makes: 14 to 16 Croquettes
Nutrition
Approximate Nutrition Per Serving
Serving Size: 3 croquettes
Calories: 275
Protein: 11g
Carbohydrates: 35g
Fat: 11g
Saturated Fat: 4g
Fibre: 5g
Sugar: 6g
Sodium: 480mg