Season with salt to taste and serve with extra mayonnaise on the side.
Transform your leftover veggies into a festive veggie croquette
- 1 cup leftover cooked vegetables (peppers, carrots, pumpkin and onion)
- 5 ml Robertsons Crushed Garlic
- 15 g parsley, chopped
- 750 g leftover baked potatoes
- 50 ml Hellmann's Original Mayonnaise
- 1 ml salt to season
- 1 ml Robertsons Black Pepper to taste
- 1 cup flour
- 125 ml (½ cup) milk
- 1 cup panko breadcrumbs
- 15 ml (1 tbsp) sunflower oil or canola for frying
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