Name: The best vegetable croquettes: Crispy vegetable sticks you'll love
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 600 g potatoes (approx. 4 medium); 1 larger carrot (approx. 100 g), grated; water for boiling; 2 tablespoons butter; 2 tablespoons chopped fresh parsley; 50 g grated hard cheese or mozzarella; salt and pepper to taste; 2 eggs; 100 g breadcrumbs; 25 g grated hard cheese; 1 teaspoon ground paprika; 4 tablespoons plain flour; 3 tablespoons sour cream or plain yogurt; 1 clove of garlic; 1 tablespoon chopped fresh dill; 1 teaspoon lemon juice; salt and pepper to taste

Preparing the vegetable mixture: Put the potatoes and carrot into a pot, cover with cold water and salt. Cook for 15 minutes, until the vegetables are soft. Then drain and mash in the pot with the butter, parsley, cheese, salt and pepper into a smooth mash.

Shaping the sticks: Let the mixture cool for 10 minutes. Using about 2 tablespoons of the mixture each, form rolls about 1.5 cm in diameter and 6–7 cm long. Place them on a baking sheet and chill in the refrigerator for 15 minutes.

Coating: Beat the eggs in one bowl. In another, mix the breadcrumbs, cheese, paprika and flour. First coat the sticks in the dry mixture, then in the egg, and finally again in the breadcrumbs.

Cooking: Frying: Heat about 5 mm of oil in a pan and fry the sticks 3–4 minutes on each side until golden. Baking: Preheat the oven to 200 °C, brush the sticks with oil and bake for 20–25 minutes. Turn them halfway through.