2 cups cooked vegetable puree
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 (see Sauces chapter). 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. Fry in hot oil about 5 minutes, or until golden
brown. After cooking, croquettes may be kept warm, briefly, in a 350°F
(180°C) oven.