Potato and Cauliflower Croquettes are a Delicious Vegan Snack

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.

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How are you doing? I can say I’ve been better and I’m a bit tired from the past few days but I know it’ll get better and at least I have the weekend to get some rest. 😌 The past few weeks have been really busy and I’m grateful for all the opportunities wherein I get to do what I love but at the same time there are days when I feel like all I do is work and forget to take a break. I’m still finding that work-life balance, which isn’t the easiest given my really flexible days and work situation, but I’m navigating through it and trying to figure out what’s best for me. So anyway, just wanted to share these Potato and Cauliflower croquettes, that are so good for snacking and enjoying (possibly while watching a good movie 😉). Anyway, you can click the link in my bio or head on to https://www.thefoodietakesflight.com/post/2019/03/19/vegan-potato-and-cauliflower-croquettes to get the full recipe! Hope you all have a great and restful weekend ahead! It’s also December in a few days AND JUST LIKE THAT WE’RE DOWN TO THE LAST MONTH OF THE YEAR 😱 . . . . . . . . . . #thefoodietakesflight #compassionateliving #manilavegans #yummyph #veganfoodie #feedyoursoull #plantpower #veganph #potatorecipe #plantbased #whatveganseat #comfortfood #instavegan #fingerfood #veganism #vegankitchen #foodphotography #foodblogfeed #gloobyfood #croquettes #heresmyfood #plantbased #govegan #cleaneats #realsimple #eattheworld #veganrecipe

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  • 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


  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.