Posted by Gina Urlich
on October 07, 2026
Crispy and golden on the outside, soft and veggie-packed in the middle, these little croquettes are made with a mix of floury potato and purple-skinned, white-fleshed sweet potato, along with zucchini, carrot and capsicum. Boosted with Odi Organic Meal Booster and Bone Broth, they’re perfect for lunchboxes and great for making ahead and freezing.
Makes: 16 croquettes
Prep time: 15 minutes, plus chilling
Cook time: 30 minutes
Ingredients
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175 g floury potatoes, peeled and roughly chopped
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175 g purple-skinned, white-fleshed sweet potato, peeled and roughly chopped
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1 tbsp olive oil
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1 small onion, finely diced
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1 garlic clove, finely chopped or crushed
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1 red capsicum, finely diced
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80 g carrot, grated
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160 g zucchini/courgette, grated
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Odi Organic Meal Booster (1 tsp per serve)
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Odi Organic Bone Broth (1 tsp per serve)
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45 g cheddar cheese, grated
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1 tbsp fresh parsley, finely chopped
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40 g panko breadcrumbs
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Olive oil, for spraying
Method
Add the potato and sweet potato to a large saucepan, cover with water and bring to the boil. Reduce to a simmer and cook for around 15 minutes, or until completely tender.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook for around 5 minutes, until softened and starting to colour.
Add the capsicum and the grated carrot and zucchini. Cook for 3-4 minutes, stirring regularly, until the vegetables have softened and any excess moisture from the zucchini has cooked away.
Drain the potato and sweet potato really well, then return them to the hot saucepan for a minute or two to allow any excess steam and moisture to evaporate.
Transfer to a large mixing bowl and mash until smooth. Don't add milk or butter - you want the mash relatively dry so the croquettes hold together.
Add the cooked vegetables, Odi Meal Booster, Odi Organic Bone Broth, grated cheese and parsley. Mix until everything is evenly combined.
Take a heaped tablespoon of mixture at a time and shape into small croquettes. You should get around 16. Place on a tray and refrigerate for at least 15 minutes to firm up.
Preheat the oven to 180°C. Spread the panko breadcrumbs over a baking tray, lightly spray with olive oil and bake for 3-5 minutes, until lightly golden.
Increase the oven temperature to 200°C and line a baking tray with baking paper.
Roll each chilled croquette in the toasted breadcrumbs, pressing gently so the crumbs stick, then arrange on the prepared tray.
Bake for 13–15 minutes, or until crisp and golden on the outside and hot through the centre.
Freezer tip: Freeze the shaped and crumbed croquettes before baking. Once frozen solid, transfer to an airtight container or freezer bag. Bake straight from frozen, allowing a little extra cooking time.
