One thing we love the most about potatoes is that they can be served in countless shapes and forms. Francesca behind the food the blog Plantifully Based presented us with an amazing new way to eat our favorite vegetable – cheesy potato croquettes.
In addition to making this recipe super tasty by adding some vegan cheeses to the mix, you can also make it gluten-free by picking the right type of breadcrumbs. The Plantifully Based author describes them as a great option for people with allergies, since they also happen to be soy and nut free.
They happen to be a super delicious vegan option, so feel free to follow the recipe from her blog if you’re in the mood for some new kitchen adventures.
- 3 russet potatoes (1000g)
- 1/3 cup non-dairy milk
- 1/2 tsp salt (or more to taste)
- 2 cups breadcrumbs
- 1 tsp nutritional yeast
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- A dash of black pepper
Chickpea Flour “Egg” Wash
- 1/4 cup chickpea flour
- 1/2 cup water
- 3-4 oz vegan mozzarella
- Fresh parsley and vegan parmesan for garnish (optional)
- Marinara sauce for dipping
- Preheat oven to 400F (200C).
- Peel the potatoes, poke with a fork to vent and, cut into thirds. Microwave for 10-12 minutes or bake for 30-40 minutes, until they are tender. It’s important not to boil them, it will add in too much water.
- While the potatoes cook prepare the breading mixture. Add all the ingredients into a large dish and mix together.
- Prepare “egg” wash by adding all ingredients into a bowl and mixing together.
- Cut the vegan mozzarella into small cubes about 20 of them.
- Once potatoes are tender they are ready to be mashed. Add in the salt and non-dairy milk and mash. Try to get the mashed potatoes as smooth as possible. You can add more salt to taste.
- Then take about 2 tbsp of the mashed potatoes into your hand. Flatten it out into a circle. Add a piece of cheese in the middle and form it into a log shape.
- Dip the shaped potato mixture into the chickpea “egg” wash and then roll in breadcrumbs. Set aside on a baking sheet lined with parchment paper.
- Repeat until all the potatoes are used.
- Chill the croquettes for 10 minutes in the fridge.
- Then add some olive oil or oil spray to them and bake for 25-27 minutes. Flip them halfway through.
- They should be golden and crispy when they are all done. You can also deep fry these if you prefer.
- Garnish with fresh parsley and vegan parmesan. Serve with tomato sauce or some fresh lemon.