Spring vegetable croquettes with yoghurt dip

Method

• 1

  Boil the potatoes. When they are soft, let them cool, then peel, mash, and keep them aside. Clean the carrots and the asparagus. Dice the carrots and cut the asparagus into rounds. Put the vegetables into a frying pan and cook for about 10 minutes with a drizzle of extra virgin olive oil, salt and pepper. Meanwhile, cut off the ends of the courgette, wash it, and grate it using a large-hole grater. Then squeeze to remove excess water.

• 2

  Use a large bowl to mix the mashed potatoes, the cooked carrots and asparagus, and the grated courgette. Add an egg, a tablespoon of grated cheese, four or five tablespoons of breadcrumbs, salt, pepper, and mix well.

• 3

  Take some of the mixture and use your hands to make croquettes of 50 gr. each.

• 4

  Crack an egg into a bowl and beat it. Put the breadcrumbs into another bowl and coat the croquettes by dipping them in the egg first, and then coating them well with the breadcrumbs. Pour Olitalia Frienn deep-frying oil into a large frying pan. When it reaches about 170°C/338°F, fry the croquettes a few at a time. When they get golden brown, drain them and pat them dry.

For the yoghurt dip

Mix the plain yoghurt, salt, pepper and chopped chives, then put the dip into a bowll

Food plating

Serve the spring vegetable croquettes with their yoghurt dip as side