Potato and Cauliflower Croquettes are a Delicious Vegan Snack

By
Chris L
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Cauliflower established itself as the ultimate superfood in the last few years, and we’re always on the lookout for great new recipes that put it to some good use. This one caught our eye because it also includes everyone’s favorite comfort food—potatoes.

Jessica Uy, who runs a blog The Foodie Takes Flight, shared a delicious recipe for potato and cauliflower croquettes with her almost 200,000 of her Instagram followers, and it looked simply delicious.

They are an amazing snack, which also happens to be 100% vegan, so you can serve them to your guests without a worry in the world. Original recipe makes 35-40 croquettes, so you can go with a smaller portion or save them for later in case you don’t need a ton at once.

https://www.instagram.com/p/B5c0PXMHQWV/

Ingredients:

  • 4 cups shredded raw russet potatoes (from 4 medium-sized potatoes)
  • 2 cups roughly chopped cooked cauliflower (from 1 large head)
  • 2 tbsp fresh basil leaves, roughly chopped
  • 2 cloves of garlic, minced
  • 2 tbsp ground chia or flaxseed meal + 6 tbsp room temperature water
  • 1 cup all-purpose flour
  • 1/2 tbsp + 1 tsp salt
  • dash of black pepper
  • 1 to 1 1/2 cup/s Japanese breadcrumbs or breadcrumbs of choice, for rolling
  • tomato ketchup for dipping
  • canola oil, for frying

Instructions:

  1. Steam or boil the cauliflower until cooked, but not too overcooked as it will be mushy. Drain excess water. Slice them into small cubes.
  2. Peel the potatoes and then shred them. Place the potatoes in a strainer to drain out any excess liquid while preparing the other ingredients.
  3. In a small bowl, mix the chia/flaxseed meal with the water. Leave to thicken for 5 minutes.  
  4. In a large bowl, mix the cauliflower, chia/flax ‘egg’ mixture, potatoes, garlic, basil, all-purpose flour, salt, and pepper. Mix together until well incorporated.
  5. Form into whatever shape you’d like. Roll each one onto some breadcrumbs until coated throughout.  
  6. Heat a pan with some oil. Carefully add in the croquettes. Leave to cook until golden brown and crisp, moving and flipping halfway through.
  7. Once cooked, place in a strainer or on a plate with paper towels to drain the excess oil.  
  8. Pair with ketchup or your dipping sauce of choice. Enjoy while hot! You can also refrigerate leftovers.