Spring croquettes: A lighter twist on a classic dish

My mom uses young cabbage for the spring croquettes' stuffing. It's a vegetable worth reaching for as often as possible. It contains a lot of vitamins, with Vitamin C at the top. It has a positive effect on immunity and acts as an antioxidant. Vitamin K is also important, essential for strong bones. Another valuable ingredient is fibre, as it aids digestion and regulates intestinal function. A big plus of young cabbage is its low calorie content. It also contains minerals such as potassium, phosphorus, magnesium, calcium, and iron.

The second important ingredient in the filling is mushrooms. But not the dried ones, which suit sauerkraut better. Here, champignons work well. Unlike young cabbage, which is seasonal, champignons can be enjoyed all year round. They're definitely worth it because they're a good source of antioxidants, vitamins, and fibre. They can help lower cholesterol and support heart health.

Croquettes are usually served with soup, but these are so delicious that they stand alone as a dish. Start by frying the pancakes beforehand, then stuff them with the delicious filling based on cabbage and champignons. Finally, gently fry them, as that's what makes croquettes different from pancakes. This step makes them crispier.

Ingredients:

For the pancakes:

• 250 grams of all-purpose flour,
• 250 millilitres of milk,
• 120 millilitres of carbonated water,
• 3 large eggs,
• 1 tablespoon of melted butter,
• Butter for frying.

For the filling:

• 1 head of white cabbage,
• 450 grams of champignons,
• 2 carrots,
• 1 onion,
• Salt and pepper to taste,
• A few sprigs of dill,
• Butter or oil for sautéing.

Breading:

• 2 eggs,
• Bread crumbs.

Preparation method:

1. Start with the pancakes. Beat the eggs, then add the remaining ingredients. Let the batter sit for 30 minutes.
2. Peel the outer leaves off the cabbage. Then finely chop it, boil until soft. Drain it and remove excess water.
3. Peel the onion, champignons, and carrots. Finely chop the vegetables and slice the mushrooms. Sauté them in heated fat.
4. Add the prepared cabbage to the sautéed vegetables. Sauté everything together and mix well. Finally, season to taste and add finely chopped dill.
5. Fry thin pancakes on a well-heated pan.
6. Place a portion of filling on each one and roll to form a croquette.
7. Gently dip the croquettes in beaten egg and coat with bread crumbs.
8. Fry them with a small amount of fat.