2 cups cooked vegetable purée
1 cup thickened white sauce
2 egg yolks
seasonings to taste (salt and pepper, curry powder, chili powder, cayennepepper, 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 vegetablesinto chunks, place in the goblet, and cover with water. Blend at low speeduntil finely chopped. Drain, pressing the vegetables to remove as much ofthe 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 thickbatter. Chill mixture for 1 hour. Using a spoon or spatula, form mixtureinto 12 balls. Broil the croquettes at 550°F for 12 to 15 minutes onthe first side, turn and broil 5 to 7 minutes longer. After cooking, croquettesmay be kept warm, briefly, in a 350°F oven.