Vegan Potato and Cauliflower Croquettes
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
- 1 cup all-purpose flour
- 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
Preparation
Steam or boil the cauliflower until cooked, but not too overcooked as it will be mushy. Drain excess water. Slice them into small cubes
Peel the potatoes and then shred them. Place the potatoes in a strainer to drain out any excess liquid while preparing the other ingredients. Note that the potatoes will naturally turn brown once sliced and exposed
In a small bowl, mix the chia/flax seed meal with the water. Leave to thicken for 5 minutes
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. The mixture will be a little wet due to the potatoes that release water
Form into whatever shape you’d like. Roll each one onto some breadcrumbs until coated throughout
Heat a pan with some oil. Test the heat by placing a little breadcrumbs. If it bubbles, it's hot enough. Carefully add in the croquettes. Leave to cook until golden brown and crisp, moving and flipping halfway through. Once cooked, place in a strainer or on plate with paper towels to drain the excess oil
Pair with ketchup or your dipping sauce of choice. Enjoy! Recipe and credits by @thefoodietakesflight