• Partnered with
  • Serves 4
  • 35 mins cook

Parmesan basil croquettes with pesto aioli

Parmesan basil croquettes with pesto aioli

Put that leftover squash to good use in this delicious croquette recipe. Crunchy, cheesy and oh-so moreish, these bites are perfect for entertaining. Serve with pesto aioli for a tasty finishing touch

Ingredients

  • 2 cups cooked spaghetti squash
  • 1 1/2 cups panko breadcrumbs
  • 1 egg
  • 1 cup parmesan cheese, grated
  • 1/4 cup fresh basil leaves, chopped
  • salt and pepper
  • cooking spray

Pesto aioli

  • 2/3 cup store-bought aioli
  • 2 tbsp store-bought basil pesto

Steps

  1. Preheat oven to 200°C. Use a fork to loosen the squash into threads and place in a mixing bowl. Add the breadcrumbs, egg, cheese and basil and season. Stir with a fork to combine.
  2. Use your hands to shape the mixture into plum-sized portions, then mould into barrel shapes and place the croquettes on a metal baking tray. Spray with cooking spray.
  3. Bake for 15 minutes until golden then turn and bake a further 8-12 minutes until golden on both sides.
  4. Make the pesto aioli (see below). Serve the basil croquettes with the pesto aioli as a dipping sauce.

Pesto aioli

  1. Combine the aioli and pesto and mix.

This recipe first appeared in Food magazine.

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