Skip to navigation Skip to content

Buckwheat and corn croquettes

These buckwheat croquettes are sure to impress your friends and family! Easy to make, this recipe will definitely become a favourite!

  • Preparation

    20 minutes

  • Cooking

    20 minutes

  • Yield

    About 12 croquettes

  • Key ingredient(s) in this recipe

Good to know

  • You can replace the cheddar with any other firm, grated cheese.

  • Don't have corn? Go all out by replacing it with leftover cooked vegetables (e.g. leeks, sweet potatoes) or by adding more carrots or zucchini.

  • For a protein version or for variety, replace the buckwheat flour with legume flour such as Quebec yellow pea flour, for example.

  • Can be deliciously accompanied by a poached or fried egg!

  • Leftovers? They are excellent when quickly reheated in the oven!! When spread with cream cheese or fauxmage, they make an excellent snack.


Source : Amélie Parenteau, Équiterre nutritionist

  • 125 ml (½ cup) all-purpose flour
  • 125 ml (½ cup) buckwheat flour
  • 10 ml (2 tsp) baking powder
  • 250 ml (1 cup) corn, cooked or thawed
  • 1 grated zucchini (with skin)
  • 1 grated carrot (with skin)
  • 125 ml (½ cup) grated cheddar cheese
  • 60 ml (¼ cup) chopped green onion
  • 15 ml (1 tbsp) olive oil
  • Salt and pepper to taste
  • 15 ml (1 c. à soupe) d'huile d'olive
  • Sel et poivre au goût