I served them with leftovers of last night's balsamic caprese salad. I ate more than I should have, and even the one year old cleared his plate. I'm not sure these are technically croquettes, since I think the breadcrumbs go on the outside for those. I also don't usually use store-bought bread crumbs, but I happened to have some and they sure were tasty!
I'd like to try an Asian flair version with some water chestnuts and mushrooms, and maybe some with corn for sweetness.
4 cups finely diced vegetables (I used 1/2 eggplant, 1 large squash, and 2 small carrots)
1/4 cup finely diced onion
1 egg, beaten
1/2 cup dry seasoned breadcrumbs
1/2 cup shredded cheese (I used mozzarella)
salt, pepper, garlic powder, oregano to taste
oil for frying
Microwave (or steam) the diced vegetables for two minutes, then stir and cook another one to two minutes. Drain off liquid. Add the onion, egg, bread crumbs, cheese, and seasoning. It will be messy!
Heat a very thin layer of oil in a nonstick pan. I imagine you'd need more oil in a regular pan, but I got away with not even covering the bottom of the pan.
Drop tablespoons of mixture gently into the pan, and immediately reshape into pancakes using the spoon or (carefully!) your fingers. Cook until golden to medium brown, then flip and repeat.