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Vegan Croquettes Recipe

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4 from 11 reviews

Delicious and crispy vegan croquettes made with baked potatoes, ground flaxseed as an egg substitute, and a flavorful blend of spices. These croquettes are coated in a light batter and breadcrumbs before baking to perfection, offering a plant-based, gluten-friendly snack or appetizer that’s both satisfying and nutritious.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Vegan, Western
  • Diet: Vegan

Ingredients

Main Ingredients

  • 1 lb potatoes
  • 3 tbsp ground flaxseed
  • 1/4 cup water
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 3/4 cup flour
  • 1 cup plant-based milk
  • 1 cup breadcrumbs

Instructions

  1. Bake potatoes: Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. Add the whole potatoes and bake for 40-45 minutes, or until they are fully fork tender.
  2. Prepare flax egg: While the potatoes are baking, combine the ground flaxseed with 1/4 cup water and stir well. Let this mixture sit for 10 minutes to thicken into a flax egg substitute.
  3. Make potato dough: Once the potatoes are cool enough to handle, peel them and mash thoroughly using a potato masher or potato ricer. Add the prepared flax egg, garlic powder, cumin, and 1/4 cup of flour to the mashed potatoes. Mix everything until fully combined to form a dough.
  4. Prepare batter: In a separate bowl, whisk together the remaining 1/2 cup of flour with the plant-based milk until a smooth batter forms.
  5. Shape croquettes: Take portions of the potato dough and shape them into croquette forms, about the size of a small egg or your preferred size.
  6. Batter and coat: Dip each shaped croquette into the batter, then roll it in the breadcrumbs to coat evenly.
  7. Bake croquettes: Place the coated croquettes onto the lined baking tray. Bake in the preheated oven for 20-25 minutes until golden and crispy on the outside.
  8. Serve: Remove from the oven and allow to cool slightly before serving warm as a snack or appetizer.

Notes

  • You can adjust the spices according to your taste.
  • For an extra crispy texture, you can pan-fry the croquettes in a little oil instead of baking.
  • If the potato dough feels too wet, add a little more flour to help with shaping.
  • Plant-based milks like almond, soy, or oat milk work well for the batter.
  • Breadcrumbs can be substituted with gluten-free breadcrumbs if needed.

Find it online: https://cheftinaskitchen.com/vegan-croquettes-recipe/