Cardiorenal Syndrome – Perspectives from Nephrology and Internal Medicine
Vegetables croquettes
Easy, 40-45 minutes
Level: Easy
Preparation time: 20 minutes
Cooking time: 20 to 25 minutes
Yields: 4 servings (20 to 25 croquettes)
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
Preparation
- Mix the FLAVIS low-protein crostini.
- Boil all the vegetables and discard the water.
- Once cooked, purée the potato, carrot and cooked peas.
- Add the previously boiled diced onion, chopped garlic, salt, pepper, nutmeg, egg whites and 80g of mixed breadcrumbs to the puree.
- Form croquettes with the mixture and toss in 20g of breadcrumb’s mix.
- Place the croquettes on a baking tray with cooking paper and bake in the oven at 200°C for 20-25 minutes until golden brown.
Ingredients
- 150g carrot – 1 medium carrot
- 50 g onion
- 180g potato – 1 medium potato
- 10g cooked peas – 1 tablespoon
- 3g garlic – ½ glove
- 50g white eggs – 2 white eggs
- 100g breadcrumbs or FLAVIS low-protein broken crostinis
- Salt, pepper, nutmeg to taste
| NUTRITIONAL FACTS | Per serving with Flavis flour | Per servings with regular flour |
|---|---|---|
| Energy (Kcal) | 168 | 155 |
| Carbohydrate (g) | 32 | 31 |
| Lipids (g) | 3 | 1 |
| Protein (g) | 3,2 | 6 |
| Phosphate (mg) | 58 | 97 |
| Potassium (mg) | 398 | 436 |
| Sodium (mg)* *Added salt not included in the nutritional facts because amounts may vary. | 63 | 146 |
