Reinventing croquettes: A lighter twist on a holiday classic

We often associate croquettes with Christmas, traditionally filled with sauerkraut and dried mushrooms. This hearty filling is great for winter, but as the days grow warmer, lighter dishes are more appealing. That's why my mum has refreshed the filling for spring. It still includes cabbage, but in a seasonal twist.

My mum uses young cabbage for the spring croquettes' filling. It's a vegetable worth including in your diet as often as possible right now. It is rich in vitamins, with Vitamin C topping the list. Vitamin C boosts immunity and acts as an antioxidant. Vitamin K, essential for strong bones, is also present. Another valuable component is fibre, which aids digestion and regulates bowel function. One of the great benefits of young cabbage is its low calorie content. Additionally, it contains minerals such as potassium, phosphorus, magnesium, calcium, and iron.

The second key ingredient of the filling is mushrooms. However, instead of dried ones, which pair better with sauerkraut, button mushrooms are used. Unlike young cabbage, which is seasonal, button mushrooms are available year-round. It’s definitely worthwhile, as they are a good source of antioxidants, vitamins, and fibre. They can help lower cholesterol levels and support heart health.

Croquettes are often served with soup, but these are so tasty they can stand alone as a dish. To prepare, simply fry pancakes beforehand and then fill them with the delightful mixture of cabbage and button mushrooms. Finally, gently fry them, as this gives croquettes their distinct crispiness, setting them apart from regular pancakes.

Ingredients:

For the pancakes:

• 9 oz plain flour
• 9 fl oz milk
• 4 fl oz carbonated water
• 3 eggs
• 1 tablespoon melted butter
• Butter for frying

For the filling:

• 1 head of white cabbage
• 16 oz button mushrooms
• 2 carrots
• 1 onion
• Salt and pepper to taste
• A few sprigs of dill
• Butter or oil for frying

Coating:

• 2 eggs
• Breadcrumbs

Preparation method:

1. Start with the pancakes. Beat the eggs, then add the remaining ingredients. Let the batter rest for half an hour.
2. Peel the outer leaves of the cabbage. Finely chop it and boil until soft. Drain and squeeze out excess water.
3. Peel the onion, mushrooms, and carrot. Finely chop the vegetables and slice the mushrooms. Fry them in heated fat.
4. Add the prepared cabbage to the fried vegetables. Fry the mixture together, mixing well. Finally, season to taste and add finely chopped dill.
5. Fry thin pancakes in a well-heated pan.
6. Place a portion of the filling on each pancake and roll it to form a croquette.
7. Lightly dip the croquettes in beaten eggs and coat with breadcrumbs.
8. Fry them in a small amount of fat.