Get the Recipe: Vegan Croquettes
These vegan croquettes are a perfect simple side dish or appetizer that's guaranteed to impress anyone. Crunchy on the outside and fluffy on the inside, with a crispy breadcrumb layer, they are an easy to make, flavourful treat. You can either bake or fry them, depending on personal preference.
Ingredients
- 1 lb potatoes
- 3 tbsp ground flaxsee
- 1/4 cup water
- 1 tsp garlic powder
- 1 tsp cumin
- 3/4 cup flour
- 1 cup plant based milk
- 1 cup breadcrumbs
Equipment
- Conventional oven
- Baking tray
- Large mixing bowl
- Small mixing bowl
Instructions
- Preheat the oven to 180 degrees C/350 F and lining a baking tray with parchment paper. Add the potatoes and bake for 40-45 minutes, until fully fork tender.
- Meanwhile, make the flax egg by stirring together the ground flaxseed and water and setting aside for 10 minutes.
- Once cool enough to handle, peel the potatoes and mash them using a potato masher or a potato ricer. Now add the flax egg, garlic powder, cumin, and 1/4 cup flour. Mix together thoroughly.
- In a different bowl, mix together the rest of the flour and plant based milk to make the batter.
- Dampen your hands slightly, then use them to shape the potato dough into croquette shapes. Dip them in the batter until evenly-coated, followed by the breadcrumbs.
- To bake: spray the croquettes with a little bit of cooking spray and bake at 180 degrees C/350 F for 25 minutes, rotating half way through.
- To fry: heat a layer of olive oil in a frying pan or skillet and fry for around 5-7 minutes, rotating half way through, until crispy and golden.
Video
Calories: 156kcal, Carbohydrates: 29g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 152mg, Potassium: 327mg, Fiber: 3g, Sugar: 2g, Vitamin A: 7IU, Vitamin C: 5mg, Calcium: 79mg, Iron: 2mg