Low Sodium Polish Krokiety (Croquettes)

Savor the comforting flavors of traditional Polish cuisine with a heart-healthy twist in this recipe for Low Sodium Polish Krokiety (Croquettes). These golden, crispy crepes are stuffed with a savory filling of sautéed cabbage, mushrooms, and onions, delicately seasoned with garlic powder, dill, and a salt substitute. The recipe maintains the rich textures of classic krokiety while keeping sodium levels in check, making it a perfect option for those following a low-sodium diet. Each krokiet is dipped in egg, coated with breadcrumbs, and pan-fried to perfection, resulting in a satisfying crunch with every bite. Ideal as a hearty appetizer, side dish, or light main course, these krokiety pair beautifully with a dollop of low-sodium sour cream or a fresh salad. Quick to prepare with just 40 minutes of hands-on time, this recipe is a healthier spin on a beloved Polish staple without sacrificing flavor or tradition.

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:45 mins

Total Time:85 mins

Servings: 6

Ingredients

• 1 cup All-purpose flour
• 1 cup Milk
• 0.5 cup Water
• 1 large Egg
• 0.5 head Cabbage
• 8 oz White mushrooms
• 1 medium Onion
• 3 tablespoons Olive oil
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Dried dill
• 2 large Eggs for dipping
• 1 cup Plain breadcrumbs
• 1 teaspoon Salt substitute
• 0.25 cup Vegetable oil

Directions

Step 1

In a mixing bowl, combine flour, milk, water, and one egg. Whisk until smooth to create the crepe batter, and let it rest for 10 minutes.

Step 2

While the batter rests, finely chop the cabbage and mushrooms. Dice the medium onion.

Step 3

In a large pan, heat 3 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes.

Step 4

Add chopped cabbage and mushrooms to the onions. Sauté until the cabbage is soft and mushrooms are cooked through, about 10-15 minutes.

Step 5

Season vegetable mixture with ground black pepper, garlic powder, dried dill, and salt substitute. Stir well and set aside to cool.

Step 6

Heat a non-stick skillet over medium heat. Lightly grease with olive oil. Pour a ladle of crepe batter and spread it thinly across the pan. Cook until the edges begin to lift and the surface is set, about 1-2 minutes per side. Repeat with remaining batter to make crepes.

Step 7

Place a heaping tablespoon of the cooled vegetable filling on each crepe. Fold the sides over the filling, then fold the top and bottom to form a neat package.

Step 8

In a shallow bowl, beat 2 eggs for dipping. Place breadcrumbs in another shallow bowl.

Step 9

Dip each krokiet in beaten egg, ensuring all sides are coated, then roll in breadcrumbs to fully cover.

Step 10

In a skillet, heat 0.25 cup vegetable oil over medium-high heat. Fry the krokiety, turning to brown all sides, for about 5 minutes each side or until golden and crispy.

Step 11

Transfer to a plate lined with paper towels to remove excess oil. Serve warm.

Nutrition Facts

Serving size	(1493.4g)

Amount per serving	% Daily Value*
Calories	2284.1

Total Fat 125.7g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 39.7g
Cholesterol 613.5mg	0%
Sodium 1281.4mg	0%
Total Carbohydrate 230.4g	0%
Dietary Fiber 19.8g	0%
Total Sugars 40.7g
Protein 66.9g	0%

Vitamin D 243.1IU	0%
Calcium 769.4mg	0%
Iron 17.2mg	0%
Potassium 6069.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 11.5%

Carbs: 39.7%