• Add the potatoes to a large pan and cover with water. Bring to the boil, cover and simmer until soft (approx. 15 mins).
• Meanwhile, add the olive oil to a skillet (frying pan), over medium heat. Add the onion and garlic and cook for around 5 mins, stirring occasionally, until the onion is soft and starting to colour. Add the bell pepper (capsicum) and stir for a further minute. Add the grated zucchini and carrot and stir again for 2-3 minutes or until soft.
• Once the potatoes are cooked, strain in a colander, place into a large mixing bowl and mash.
• To the mashed potato add the sautéed vegetables , cheese and parsley. Mix until well combined.
• Take a heaped tablespoon of the mixture and form into croquettes. I made 16. Place on a baking tray and chill for at least 15 mins. *SEE NOTE 1
• Pre-heat oven to 180°C/350°F. Spread breadcrumbs on a baking tray, spray with oil and bake for around 3-5 minutes, until golden. (skip if frying) *OPTIONAL (See note 2)
• Increase oven to 200°C/400°F (skip this step if frying) and line a baking sheet with parchment paper.
• Roll the croquettes in the toasted breadcrumbs and place in the prepared baking sheet. Repeat until all croquettes are coated.

Baking Instructions

• Bake for 13- 15 minutes or until crispy and golden on the outside.

Pan Frying Instructions

• Heat a little oil (around 2 tbsp) in a large skillet/frying pan over medium heat.  Fry half the croquettes for about 5 minutes, gently turning until cooked through and golden. Repeat with remaining croquettes. (See note 3)