2 cups cooked vegetable purée
1 cup thickened white sauce
2 egg yolks
seasonings to taste (salt and pepper, curry powder, chili powder, cayenne
pepper, worcestershire sauce, dried herbs, lemon juice, paprika or parsley)
1/4 cup bread crumbs
1/4 cup hot oil
Blender Directions: Purée vegetables in blender: Cut the cooked vegetables
into chunks, place in the goblet, and cover with water. Blend at low speed
until finely chopped. Drain, pressing the vegetables to remove as much of
the liquid as possible (reserve to use for soups or the croquette sauce).
Prepare sauce. Allow to cool slightly and stir in egg yolks and seasonings.
Combine vegetable purée, sauce and enough breading to make a thick
batter. Chill mixture for 1 hour. Using a spoon or spatula, form mixture
into 12 balls. Broil the croquettes at 550°F for 12 to 15 minutes on
the first side, turn and broil 5 to 7 minutes longer. After cooking, croquettes
may be kept warm, briefly, in a 350°F oven.