Vegetable croquettes with a tomato and soy sauce

Total time 60 mins
10 mins preparation time
50 mins cooking time

Ingredients

4 portion(s)
800 g
potatoes
50 g
broccoli
50 g
cauliflower
8 
small button mushrooms (tinned)
4 
cherry tomatoes
1 
egg
freshly ground pepper
50 g
flour
200 ml
tomato juice
6 
green olives (pitted, not stuffed)
 ½ tsp
sugar
cayenne pepper
40 g
baby rocket leaves
vegetable oil for deep frying
Nutritional facts (per portion): 2275 kJ  /  542 kcal
23.4 g Fat
12.1 g Protein
66.4 g Carbohydrates

Preparation

Step 1

Peel and wash the potatoes, cook in boiling salted water for approx. 20 minutes, drain and then mash or puree.

Step 2

Slice off the broccoli and cauliflower florets, wash and blanch. Drain the mushrooms well. Wash the cherry tomatoes.

Step 3

Coat each of the vegetable pieces in the mashed potato, one by one.

Step 4

Whisk the egg with 2 tbsp. of Kikkoman Soy Sauce and some pepper in a bowl. Put the flour and the panko breadcrumbs in separate bowls. Take the potato-coated vegetable pieces one by one and dip them in the bowls, coating them in flour first, then in egg and finally in the Kikkoman Panko.

Step 5

To make the tomato and soy sauce, bring the tomato juice to the boil, add the olives and season to taste with the remaining soy sauce and sugar (or sweet soy sauce) and cayenne pepper. Puree the sauce just before serving.

Step 6

Wash and spin dry the rocket leaves and tear them into bite-sized pieces if necessary.

Step 7

Heat the oil, deep fry the potato-coated vegetable pieces until golden brown and place on kitchen paper to drain. Arrange the vegetable croquettes and the tomato and Kikkoman Soy Sauce on plates, garnish with rocket and serve.

Tip:

Instead of using Kikkoman Naturally Brewed Soy Sauce and sugar to season the tomato and soy sauce, you can use 2-3 tbsp. of Kikkoman Naturally Brewed Sweet Soy Sauce.

Recipe-ID: 845

Recipe as PDF

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Peel and wash the potatoes, cook in boiling salted water for approx. 20 minutes, drain and then mash or puree.

Slice off the broccoli and cauliflower florets, wash and blanch. Drain the mushrooms well. Wash the cherry tomatoes.

Coat each of the vegetable pieces in the mashed potato, one by one.

Whisk the egg with 2 tbsp. of Kikkoman Soy Sauce and some pepper in a bowl. Put the flour and the panko breadcrumbs in separate bowls. Take the potato-coated vegetable pieces one by one and dip them in the bowls, coating them in flour first, then in egg and finally in the Kikkoman Panko.

To make the tomato and soy sauce, bring the tomato juice to the boil, add the olives and season to taste with the remaining soy sauce and sugar (or sweet soy sauce) and cayenne pepper. Puree the sauce just before serving.

Wash and spin dry the rocket leaves and tear them into bite-sized pieces if necessary.

Heat the oil, deep fry the potato-coated vegetable pieces until golden brown and place on kitchen paper to drain. Arrange the vegetable croquettes and the tomato and Kikkoman Soy Sauce on plates, garnish with rocket and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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