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Boil the potatoes:
Boil the potatoes Boil in salted water until soft (approx. 15 min.), drain, and mash.
Prepare the zucchini:
Grate the zucchini and squeeze it in a kitchen towel to remove excess water.
Mix the dough:
Combine the mashed potatoes with the zucchini, egg, oats, cream cheese, and seasonings.
Add more oats if needed until the dough is pliable.
Form the croquettes:
Form the mixture into walnut-sized balls, then roll them into oval croquettes.
Roll them in the breadcrumbs and sesame mixture.
Bake or fry:
Oven: Bake on baking paper at 200°C (top/bottom heat) for 20–25 min., turning after 15 min.
Pan: Fry in a little oil over medium heat until golden brown on all sides (approx. 8–10 min.).
Tips & Variations
Extra protein: Mix 50g of grated feta or smoked tofu into the batter.
Dip suggestion: Yogurt and herb dip, avocado cream, or tomato sauce.
Meal prep: Freeze pre-baked and reheat in the toaster oven/oven as needed.
Low-carb: Replace potatoes with cauliflower puree.
Serve: Warm as a snack or as a side dish with a salad or dip. Enjoy! 😊
Variation: For spicy croquettes, add ½ teaspoon of chili flakes or cayenne pepper to the batter! 🌶️
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