Fast Recipes

Zucchini and potato croquettes

A crisp, all-veg affair, with smoky aïoli to boot.

  • Serves 4
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  • 250 gm washed potatoes, halved
  • 500 gm zucchini, coarsely grated
  • 1 long green chilli, finely chopped
  • 4 spring onions, finely chopped
  • 90 gm (½ cup) rice flour
  • Sunflower oil, for shallow-frying
  • Lemon wedges, to serve
Smoky tomato aïoli
  • 2 tbsp chopped sun-dried tomatoes
  • ½ tsp smoked paprika
  • A pinch of chilli powder
  • 1 clove garlic, chopped
  • ½ cup (150 gm) mayonnaise


  • 1
    Place potatoes in a small saucepan, cover with water and bring to the boil. Cook until tender (20 minutes). Drain, return to the pan and coarsely mash with a fork.
  • 2
    Meanwhile, to make smoky tomato aïoli, place tomatoes in a small bowl and cover with boiling water. Set aside to soften (12 minutes), then drain. Blend or process tomatoes, paprika, chilli, garlic and mayonnaise until smooth. Season to taste.
  • 3
    Place grated zucchini in a clean tea towel and squeeze over sink to remove excess moisture. Transfer zucchini to a large bowl with chilli, potato, spring onion and rice flour. Season to taste and mix well to combine.
  • 4
    Heat 2cm of oil in a large frying pan over high heat. Shape ¼-cup measures of the zucchini mixture into ovals to make 12 in total. Shallow-fry, in batches, until golden and crisp (6 minutes). Remove with a slotted spoon and drain.
  • 5
    Serve croquettes with aïoli and lemon wedges for squeezing.