Vegan Potato Croquettes
Crispy on the outside and tender on the inside, these vegan potato croquettes are so delicious, healthy and fun to eat! Serve with ketchup or your favorite dipping sauce, they make for a great side dish, appetizer or finger food for kids or toddlers.
Servings: 20 croquettes
Calories: 65kcal
Ingredients
- 1.5 lbs floury potatoes peeled and quartered
- 3 tbsp nutritional yeast
- 2 tbsp flour all purpose or whole wheat
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp salt
- ¼ cup frozen peas thawed and pat dry
- ¼ cup frozen corn thawed and pat dry
- 2 green onions sliced
For the breading
- ¼ cup flour
- ½ cup plant-based milk unflavored
- ¾ cup breadcrumbs
- 2 tbsp nutritional yeast
- ½ tsp salt
Instructions
- Bring a medium pot of water to boil. Add the potatoes and cook until tender but not mushy, about 15-20 minutes. Drain well.
- Transfer the potatoes to the pot and let the water dry out a bit. Then, add the nutritional yeast, flour, garlic powder, dried parsley and salt. Use a hand masher to mash the ingredient together until mostly smooth but still coarse. Keeping some small chunks can help shape the croquettes later.
- Add the peas, corn and green onion and stir to combine.
- Pre-heat the oven to 400º and line a baking sheet with parchment paper.
- You will need 3 shallow bowls for the breading: one with the flour, one with the plant-based milk and the third one by combining the breadcrumbs with the nutritional yeast and the salt.
- Then, taking 2 tablespoons of the mashed potatoes at the time, use your hands to shape in mini logs. Set aside on a plate and keep going until you used all the mashed potatoes. You should have about 20 croquettes.
- One croquette at the time, cover them with the flour, then with the milk and finally cover completely with the breadcrumb mixture. Transfer on the prepared baking sheet and keep breading all the croquettes.
- Bake in the oven for a total of about 20 minutes or until golden brown, flipping them half way through.
- Serve right away with ketchup or your favorite sauce.
Video
Notes
- Store the leftovers in the fridge in an air-tight container for up to 3-4 days. They will soften as they chill, but remain pretty good. Reheat in the oven for a few minutes at 400º or fry in a pan. You can reheat in the microwave, but they will be quite soft in that case.
- For a creamier and more decadent mashed potato filling, fell-free to add a little vegan butter or even vegan cheese. You can also add a little milk, but go slow! If your mashed potato mixture is too soft, you will have a hard time shaping them into logs/breading them.
- If you find the mashed potatoes too soft to bread the bites, then freeze the mini logs for a few minutes first to firm them up.
- You can swap the peas and corn for frozen or steamed broccoli, spinach, carrot, etc. Always add the veggies thawed and pat dried to the mashed potatoes.
- Our kids love these with ketchup, but also try serving with vegan mayo, dijon mustard, chipotle mayo or an herbed sauce such as green goddess dressing.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 65kcal | Carbohydrates: 13g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 209mg | Potassium: 210mg | Fiber: 2g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg