Potato and Cabbage croquettes are a vegetarian version of the much-loved croquettes prepared only with cabbage and potatoes. Crispy on the outside and soft on the inside, they are decidedly tasty and are a clever way to appreciate cabbage. A quick and easy recipe to prepare for any occasion.
Boil the potatoes in abundant salted water and let them cool in their cooking water when they are ready (1).Finely chop the leek and fry it in a pan with a drizzle of oil (2). Cut the Savoy cabbage leaves (3).
Add the Savoy cabbage in a pan and pour half a glass of water and let it simmer (4). Season it with salt and pepper. Cook the Savoy cabbage, let it cool and finely chop it with the leek (5). Add the peeled potatoes to the Savoy cabbage and leek mixture and mash them with a fork so that they do not become sticky (6).
Add the grated Parmesan cheese to the Savoy cabbage, a few tablespoons of breadcrumbs and an egg (7). Knead the dough again until it seems to have reached the right compactness. Let the mixture rest for at least 30 minutes in the refrigerator. Form the croquettes trying to give it a round but slightly flattened shape (8). Pass the croquettes in the breadcrumbs and cook them in a pan with plenty of oil. Cook the croquettes until the crust has formed on both sides (9). Dry the excess oil with kitchen paper and salt the Savoy cabbage croquettes just before serving them.
Savoy cabbage and chickpeas croquettes are a delicious variant of this recipe. Replace the potatoes with chickpeas and proceed, as in the recipe above, in the preparation of leeks and Savoy cabbage. Use the pre-cooked chickpeas to decrease the preparation time. Rinse the chickpeas and blend together with the Savoy cabbage and leeks. Then add the Parmesan cheese, the breadcrumbs and the egg. Pass the croquettes in the breadcrumbs and then cook them in a pan.
If you want to try a non-vegetarian version of these delicious croquettes, you can prepare the ingredients as indicated in the recipe above and add also canned tuna to the mixture, taking care to drain it well from the preservation oil, and gently squeeze it with a fork. Bake the croquettes in the oven with a drizzle of oil, in this way the tuna will receive a more delicate cooking.
Choose the potatoes well, use the same potatoes that you use to prepare gnocchi.
If you want to prepare the croquettes without eggs let a few whole Savoy cabbage leaves and in the center place a spoonful of dough and roll the leaf. Then cook in a pan with a drizzle of oil.
Use olive oil to cook the croquettes so that the taste of the oil is not excessive.
If you do not have breadcrumbs, use flour to thicken the mixture.
To vary the recipe, you can also prepare a big croquette (just like a meatloaf, but without a meat obviously). Then spread the mixture obtained in a pan. Sprinkle the surface with grated Parmesan cheese and gratin in the oven for about 30 minutes.