Zucchini and carrot are really two very versatile vegetables and they give an exquisite flavor to your dishes. They are versatile because you can prepare them in your cooking recipes in varied and delicious ways. From pancakes, soups and creams, stews, fried, roasted, baked, raw, and many more.
That’s right, both the zucchini and the carrot provide us with versatility when preparing them, they are delicious, but in the following recipe we merge the zucchini and carrot to result in exquisite zucchini croquettes and vegan carrots, which in addition to providing a great variety of nutrients, do not contain gluten, which makes them ideal for all people, especially those who are intolerant to this protein, it does not contain dairy, nor does it contain eggs.
Zucchini is a very low calorie oilseed, which makes it an excellent option if you are on diet. It is 95% water and contains a large amount of minerals and trace elements. Contains phosphorus, magnesium, potassium, and calcium. It is also high in vitamins and is excellent for nourishing the skin and for conditions such as. It is better to eat it with its peel which has a high content of nutrients and also, if you are going to consume it, mature it gives you more fiber content.
Carrots are a greatness in nutrients that must be consumed daily because they contribute a lot to health. They contain phytochemicals that are bioactive plant substances found in fruits, vegetables, and nuts. It is rich in beta-carotene and minerals such as iron, potassium, calcium, phosphorus, vitamins and folic acid, and it is also a low-calorie vegetable.
Thus, these gluten-free vegan zucchini and carrot croquettes are ideal to snack between meals but you can even accompany them with your lunches and dinners as part of your diet and it is easy to prepare.
Gluten-free vegan carrot and zucchini croquettes
Servings: 4
Ingredients
- 1 1/2 cups zucchini, finely grated.
- 1 1/2 cups carrot, finely grated.
- 1 teaspoon oil (grapeseed, olive or coconut oil).
- 2 chives finely chopped.
- ¼ teaspoon paprika.
- 2 tablespoons potato or corn starch.
- 1 cup coconut.
- ½ tablespoon nutritional or ¼ cup vegan cheese (optional).
- sea salt and black pepper to taste.
Preparation
- Preheat the oven to 400 ° F (200 ° C) and prepare two flat pans with waxed paper.
- Place the finely grated zucchini and carrot on a clean, dry kitchen towel. Sprinkle them with salt, the salt helps draw out excess moisture. Let it rest for 10 minutes.
- While they are resting, sauté the onion in the oil until it is transparent and reserve.
- Put the zucchini and carrot on a cloth to be squeezed (a cloth used to make cheese is good). Once rolled up, apply pressure to get the excess moisture out of the two.
- Mix the zucchini, carrot, onion, nutritional yeast, paprika, starch and ½ cup of almond flour. Mix with your hands until the mixture is thick and moist. Add more almond flour as needed to get a consistency that will hold together – the consistency will vary based on the moisture content of the zucchini. Taste the mixture and adjust the seasoning if necessary.
- Make the pancakes and place them far enough apart so that they do not touch on the trays.
- Optional: Toss the croquettes in extra almond flour for an added touch. Lightly spray each croquette with oil to help it crisp up in the oven.
- Bake for 10 minutes or until they start to brown. Flip and cook another 10 minutes or until golden brown all over.
- Let cool for a few minutes before removing from the trays.
Storage: Freeze the croquettes in a tray. Once frozen store in an airtight container or airtight plastic bag. To reheat, place on a tray lined with wax paper while still frozen and cook for 15-20 minutes or until crisp.