Rinse zucchini and green onions. Remove the stalk from the fennel and remove the core from the peppers. Cut all vegetables into 3 mm cubes. Cut toast into small cubes.
Press cooked and peeled potatoes through a press. Drain shrimp on a colander. Heat 1 tbsp olive oil in a shallow frying pan, sauté the vegetable cubes in it. Add the vegetables to the potatoes. Add the basil cut into strips to the potatoes together with the shrimps. In a non-stick frying pan, lightly brown the toast cubes. Add the bread and QimiQ to the potato mixture and stir well. Season with pepper, salt, juice of one lemon and a little nutmeg (freshly grated). Shape the potato mixture into rolls (diameter: about 2.5 cm) with a little flour. Cut the rolls into 5 cm pieces and carefully press them flat. Heat 2 tablespoons of olive oil in a frying pan and fry the croquettes on both sides until golden brown.
Drain croquettes on paper towels and arrange on plates with lettuce.
sparkling white wine
Our tip: Zucchini are tender in taste and therefore also well suited for children.
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