• 3 leeks, trimmed and cleaned
  • 1 tbsp olive oil
  • 1 small knob of butter
  • 3 courgettes, trimmed and grated
  • 900 g potatoes (about 3 potatoes)
  • 3 heaped tbsp grated parmesan cheese
  • 5 slices of white premium organic loaf
  • Handful of fresh herbs such as parsley, coriander or chives (or a mixture of herbs), very finely chopped
  • 1 free-range egg
  • 2 tbsp plain flour
  • Lettuce, ripe tomatoes, cucumber and celery, to serve


  1. 1

    Cut the leeks into thin pieces. Heat the oil and butter in a frying pan and gently fry the leeks and courgettes for 10 mins until soft. Meanwhile, boil the potatoes until tender and drain.

  2. 2

    Mash the potatoes, add the leeks, courgettes and grated parmesan. Mould into small sausage shapes.

  3. 3

    Toast the bread and make into breadcrumbs by whizzing in a blender, mix in a bowl with the herbs.

  4. 4

    Crack the egg into another bowl and whisk lightly. Put the flour into a separate bowl. Dip the croquettes into the flour, then the egg, then the breadcrumb mixture. Put onto a plate, cover and put into the fridge for 15 minutes.

  5. 5

    Preheat the oven to 180?C, fan 160?C, gas 4, brush a little oil on a roasting tray, put the croquettes onto the tray and bake for 10 mins until golden, turn over and cook for another 10 mins.

Nutritional Details

Each serving provides
  • Energy 1750kj 418kcal 21%
  • Fat 9.3g 13%
  • Saturates 3.6g 18%
  • Sugars 7.2g 8%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 322kj/77kcal

Each serving provides

61.3g carbohydrate 9.5g fibre 17.5g protein

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