These potato broccoli croquettes are absolutely delicious, frugal and a great way to use up leftover mashed potatoes.
The Frugal Story of the Plate
The mashed potato we’ve mentioned, but the broccoli came from an Olio Food Hero who had been given 78 heads of the stuff by Tesco. (Olio is a food sharing app, search for it on your phone or it’s on the web here). We took a box from her for the compost (compost post here) as there was no way she could give all that away, but we used as much broccoli as possible in our meals during that week! The cornbread in the picture also came from Olio; the food heroes always have LOTS of bread, much of which gets binned if it doesn’t get requested quickly enough.
The hummus on the bread, we won in an Instagram competition. See our sister site’s account here where we share a lot of these tag and like competitions on the story. Feel free to tag us if you want! The chilli contained 2 peppers from one of those £1.50 big veg boxes Lidl sometimes put together. They usually contain at least £10 of food. In our local Lidl they seem to only appear early in the morning at weekends. The chilli also had a tin of mixed beans from Lidl and we used the water from the can as well as the cooking water from the broccoli earlier. There’s nothing particularly frugal about the salad…
Potato Broccoli Croquettes Ingredients
- Mashed Potatoes (we used roughly a soup bowl sized amount for four people to have 5 or 6 croquettes each)
- half a head of broccoli, lightly steamed or boiled
- a tablespoon of chickpea flour (gram flour). Other flour will do too.
- optional: other leftovers. We had a small amount of veggie haggis in there too.
- we also put in a little sourdough starter discard in to save wasting it (sourdough post here) but it’s not actually required.
- a teaspoon of mustard, but you can use any herbs or spices you like to flavour these up.
- a little salt and pepper
- breadcrumbs to coat. Crushed potato crisps also work well.
- a tablespoon of oil for shallow frying
- Chop the broccoli into small pieces and mix it into the mash with any other leftovers and mustard/spices/salt you’re using.
- Prepare some breadcrumbs on a dish for rolling the croquettes in.
- Form the mixture into small sausage shapes – if it’s too wet and sticky, add more flour.
- Roll them in the crumbs and lay on a plate ready for frying. These can be prepared earlier and left to sit in the fridge until needed.
- Shallow fry them, turning at least once during the frying process, until nice and crispy brown.
- We served them with a homemade garlic mayo dip (recipe here). It went really well with them.
If you liked these potato broccoli croquettes, check out our other frugal recipes here.
Other no waste recipes on site:
The Secret Gardening Club always have great offers of overstock from nurseries:
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