Zucchini and carrots 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 kitchen recipes in various and delicious ways. From pancakes, soups and creams, stews, fried, roasted, in baked bread, raw, and many more.
That’s right, both the zucchini and the carrot provide us with versatility when preparing them, the zucchini cream and the carrot cream 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 wide variety of nutrients, do not contain gluten, which makes them ideal for all people, especially those who are intolerant to this protein, they do not contain dairy, nor do they contain eggs.
Zucchini is a very low-calorie oilseed, which makes it an excellent option if you are on a reducing diet. It is 95% water and contains a large amount of minerals and trace elements. It contains phosphorus, magnesium, potassium and calcium. It also has a high content of vitamins and is excellent for nourishing the skin and for conditions such as gastritis. It is better to eat it with its shell, which has a high nutrient content and also, if you are going to consume it, when ripe it gives you more fiber content.
Carrots are a great nutrient that should be consumed daily because it contributes a lot to health. They contain phytochemicals which 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. Simply drinking a carrot juice before breakfast can treat diseases.
Thus, these gluten-free vegan zucchini and carrot croquettes are ideal for snacking between meals but you can even accompany them with your lunches and dinners as part of your weight loss diet and it is easy to prepare.
Gluten-free vegan zucchini and carrot croquettes
- 1 1/2 cups zucchini, finely grated
- 1 1/2 cups carrot, finely grated
- 1 teaspoon oil (grapeseed, olive, or coconut oil)
- 2 finely chopped chives
- ¼ teaspoon paprika
- 2 tablespoons potato or corn starch
- 1 cup almond or coconut flour
- ½ tablespoon nutritional yeast or ¼ cup vegan cheese (optional)
- sea salt and black pepper to taste
- Preheat the oven to 400°F (200°C) and prepare two flat trays 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 stand for 10 minutes.
- While they are resting, sauté the onion in the oil until transparent and set aside.
- Put the zucchini and carrot in 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 both of you.
- 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 depending on the moisture content of the courgettes. 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 kick. Lightly spray each croquette with oil to help them 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 on all sides.
- 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 plastic bag with an airtight seal. To reheat, place on a tray lined with wax paper while still frozen and cook for 15-20 minutes or until crisp.
Lucid Life Writing