Crunchy Baked Leftover Mashed Potato Croquettes
Ingredients
Mashed Potatoes
- 2 cups leftover mashed potatoes
- 1/4 cup vegan parmesan cheese
- 1/4 cup gluten-free flour
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- Pinch of pepper
Breadcrumb Coating
- 1 cup gluten-free breadcrumbs
- 1 tablespoon dried parsley
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 tablespoon avocado oil (may sub with olive oil)
For Rolling
- 1 cup gluten-free flour
- 1/2 cup plant milk
Garnish (optional)
- Fresh parsley
- Fresh chives
Dipping Sauce (optional)
- 3/4 cup vegan sour cream or unsweetened dairy-free yogurt
- 1/2 teaspoon smoked paprika
- 1 teaspoon lemon juice
- 1/2 teaspoon maple syrup
- Salt to taste
Preparation
Preheat the oven to 400 degrees F.
In a large bowl, combine the leftover mashed potatoes, vegan parmesan cheese, gluten-free flour, smoked paprika, salt, and pepper. Stir well to combine.
Line a baking sheet with parchment paper and set aside.
Take 1 tablespoon of the mashed potato mixture and roll it in your hands to form a ball. Place each ball on the parchment paper.
In a medium bowl, combine the gluten-free breadcrumbs, dried parsley, smoked paprika, salt, and avocado oil. Toss to combine.
Place 1 cup of gluten-free flour in a separate bowl and pour 1/2 cup of plant milk into another bowl.
Roll each mashed potato ball first in the flour, then dip it into the plant milk, and finally coat it with the breadcrumb mixture. Place the coated balls back onto the parchment-lined baking sheet.
Bake the croquettes for 18-20 minutes in the preheated oven.
Allow the croquettes to cool slightly for about 5 minutes before serving.
Optionally, garnish the croquettes with fresh parsley and chives.
If making the dipping sauce, whisk together vegan sour cream or dairy-free yogurt, smoked paprika, lemon juice, maple syrup, and salt. Serve the sauce with the croquettes.
