One of the easiest ways to use leftover vegetables–or any food you have around, really–is to turn them into croquettes. In Peru, the most common ones are made with canned tuna.
If you’re looking for an easy appetizer for the upcoming holidays, croquettes could make the preparation process much more enjoyable and less stressful for you. They don’t take a lot of time to make, and you can start the process ahead of time and keep them in the fridge, ready to fry when your guests arrive.
These sweet potato and turnip croquettes are my seasonal version of this easy dish, but feel free to use any vegetables of your choice, and to add cheese to them if you wish!
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