Baked Vegetable Croquettes with Cheese

Potato croquettes are a popular accompaniment, especially to meat dishes. The flavor and crunchiness of the croquettes comes from the deep-frying process. In this recipe, we lightened and enriched the croquette a little. There is also a cheese surprise inside the croquette, where carrots and onions accompany potatoes. We should point out that despite its richness, this croquette is lighter than its classic version. Because these croquettes are not fried, they are baked in the oven.

Peel and wash the potatoes and carrots, then chop them into large cubes. Put it in a pot, add salt and enough water to cover it, and boil it for about 10-15 minutes until the vegetables become soft.

Sauté the chopped or grated onion in a pan with olive oil, turmeric powder and black pepper. Remove from the stove and keep aside.

After the vegetables have softened, turn off the stove, drain any excess water and leave it for a while to cool.

Add the sautéed onion to the boiled vegetables and mash well with a puree tool or fork.

Preheat the oven to 200 degrees (fan setting if available). Chop the string cheese into rectangles that are half a centimeter wide and two centimeters long.

Take pieces of croquette dough slightly larger than a walnut and flatten them to the size of the middle of your palm. Place the string cheese in the middle of the dough and close it by lifting the edges of the dough so that it overlaps the cheese. Place the croquettes you prepared in this way on a baking tray lined with baking paper, at intervals.

Bake the croquettes in the preheated oven for around 10-15 minutes. Serve hot.

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