Nutrition Facts
4 servings
4
Recipe for Squash Croquettes with Cheese
To try: this recipe for squash croquettes with cheese.
For the croquettes
600 Squash
1 White onion
200 Grated Emmental cheese
2 Egg
2 Flour
5 Parsley
12 Chives
2 pinches Curry
1 Butter
1 dash Olive oil
Salt
Pepper
For the yogurt sauce
½ Lemon juice
1 Greek yogurt
1 clove Garlic
½ Ground cumin
1 Olive oil
Directions
1
Peel and grate the squash, then press it in a cloth to remove excess water.
2
Finely slice the onion, chop the parsley and chives. Cut the bacon into small pieces and sauté for 5 minutes in a pan. Beat the eggs in a mixing bowl with the curry, a little salt and pepper, add the squash, onion, bacon, cheese, and herbs, sprinkle with flour and mix well again.
3
In a well-heated pan, melt a knob of butter and a splash of oil to prevent it from browning. Place small heaps of the mixture, flip after 3 to 4 minutes, then transfer them to a paper towel.
4
To finish, in a bowl, whisk the yogurt with the pressed garlic and cumin. Season with salt and pepper, add the lemon juice and olive oil, and whisk again. You can make a variation of this sauce by replacing the cumin with a bit of ground coriander.
Ingredients
For the croquettes
600 Squash
1 White onion
200 Grated Emmental cheese
2 Egg
2 Flour
5 Parsley
12 Chives
2 pinches Curry
1 Butter
1 dash Olive oil
Salt
Pepper
For the yogurt sauce
½ Lemon juice
1 Greek yogurt
1 clove Garlic
½ Ground cumin
1 Olive oil
Directions
Directions
1
Peel and grate the squash, then press it in a cloth to remove excess water.
2
Finely slice the onion, chop the parsley and chives. Cut the bacon into small pieces and sauté for 5 minutes in a pan. Beat the eggs in a mixing bowl with the curry, a little salt and pepper, add the squash, onion, bacon, cheese, and herbs, sprinkle with flour and mix well again.
3
In a well-heated pan, melt a knob of butter and a splash of oil to prevent it from browning. Place small heaps of the mixture, flip after 3 to 4 minutes, then transfer them to a paper towel.
4
To finish, in a bowl, whisk the yogurt with the pressed garlic and cumin. Season with salt and pepper, add the lemon juice and olive oil, and whisk again. You can make a variation of this sauce by replacing the cumin with a bit of ground coriander.
Notes
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