Vegetable-croquettes

Melt the butter and add the flour and curry powder. Stir well and gradually add the vegetable stock until a thick sauce is formed. Season with salt and pepper.

Blanch the mixed vegetables and add them to the sauce.

Allow the ragout to cool and stiffen in the refrigerator.

Divide the filling into 8 portions and form into croquettes.

Roll them through breadcrumbs, then through 2 beaten eggs and finally through breadcrumbs.

Fry with 4 pieces at 180ºC simultaneously in 4-5 minutes until golden brown.