Vegetarian Polish Krokiety (Croquettes)

Delight in the comforting flavors of Eastern Europe with these Vegetarian Polish Krokiety (Croquettes), a creative twist on a traditional recipe. Featuring delicate, homemade crêpes filled with a savory blend of sautéed white cabbage, mushrooms, onions, and a hint of garlic and marjoram, this dish is a celebration of simple, wholesome ingredients. Each krokiet is expertly rolled, gently coated in breadcrumbs for a perfect crisp, and pan-fried until golden brown. Ideal as a hearty main course or a flavorful appetizer, these krokiety pair wonderfully with a dollop of sour cream for dipping. Easy to make yet exquisitely satisfying, this vegetarian take on Polish cuisine is sure to impress at your dinner table. Perfect keywords to describe this recipe include "Polish comfort food," "vegetarian Eastern European recipes," "homemade krokiety," and "savory vegetarian crêpes."

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 0.5 cup water
• 2 eggs
• 1 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons olive oil
• 0.5 head white cabbage
• 1 large onion
• 8 ounces mushrooms
• 2 cloves garlic
• 1 teaspoon dried marjoram
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 1 cup breadcrumbs
• 4 tablespoons sunflower oil

Directions

Step 1

Prepare the crêpe batter by combining the flour, milk, water, eggs, and 1 teaspoon of salt in a mixing bowl. Whisk until smooth and set aside for at least 15 minutes.

Step 2

While the batter is resting, prepare the filling. Finely chop the cabbage and place it in boiling salted water for about 10 minutes, or until soft. Drain and set aside.

Step 3

Chop the onion and mushrooms finely. Mince the garlic.

Step 4

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until translucent, approximately 5 minutes.

Step 5

Add the mushrooms and garlic to the pan, and sauté for another 5 minutes, until the mushrooms are soft.

Step 6

Stir in the marjoram, black pepper, and 0.5 teaspoon of salt, then add the drained cabbage. Mix well and cook for an additional 5 minutes. Remove from heat and set aside to cool slightly.

Step 7

To cook the crêpes, heat a non-stick pan over medium heat and add a small amount of butter. Pour in a small ladleful of batter, swirling it around the pan to create a thin layer. Cook until the edges lift and the bottom is golden, about 2 minutes. Flip and cook the other side for another minute. Repeat with the remaining batter.

Step 8

Place a few tablespoons of the cabbage and mushroom filling in the center of each crêpe. Fold the sides in and roll up tightly to create a neat packet.

Step 9

Coat each krokiet in breadcrumbs by gently pressing them into a plate filled with breadcrumbs.

Step 10

In a frying pan, heat the sunflower oil over medium-high heat. Fry the krokiety until golden brown on all sides, about 2-3 minutes per side.

Step 11

Serve warm, either on their own or with a side of sour cream for dipping.

Nutrition Facts

Serving size	(1644.7g)

Amount per serving	% Daily Value*
Calories	2436.0

Total Fat 138.6g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 44.1g
Cholesterol 459.8mg	0%
Sodium 6037.0mg	0%
Total Carbohydrate 244.4g	0%
Dietary Fiber 23.2g	0%
Total Sugars 48.0g
Protein 64.8g	0%

Vitamin D 193.8IU	0%
Calcium 681.8mg	0%
Iron 15.9mg	0%
Potassium 2729.4mg	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: 50.2%

Protein: 10.4%

Carbs: 39.4%