These vegetable potato croquettes are delicious baked or fried. They’re crispy on the outside, soft and potato-ey on the inside, and full of veggies!
When making the patties, overheating will cause the potato filling to spill out. Make sure oil is hot enough to sufficiently brown the patties in three minutes or less or the filling may spill out.
- Large saucepan
- Large skillet
- Three shallow bowls
- 5 lbs Little Potatoes
- 1/4 cup unsweetened plant milk (almond, soy, etc.)
- 2 tsp vegan butter
- 3/4 tsp salt
- 1 to 2 cloves garlic, minced
- 1 carrot, peeled and grated
- 1/4 red onion, finely chopped
- 2 stalks green onion, finely sliced
- 2 large mushrooms, finely chopped
- 1/3 cup baby spinach (lightly packed), finely chopped
- 1/8 cup broccoli florets, finely chopped
- 1/8 cup red bell pepper, finely chopped
- 2 to 3 tsp vegetable oil
- 1 pinch salt
- 1/2 cup flour
- 1 cup unsweetened plant-based milk
- 1 pinch salt
- 2 Tbsp corn starch
- 5 cups whole wheat or white panko bread crumbs
Make the Mashed Potatoes:
Cover potatoes with cold water in a large saucepan. Bring to a boil for fifteen minutes. Drain potatoes and mash with 1/4 cup unsweetened plant milk, two teaspoons vegan butter, and 3/4 tsp salt. Set aside.
Make the Vegetables:
Heat 2 to 3 tsp vegan butter over medium-high heat in a large skillet.
Add garlic, onion, carrots, broccoli, bell pepper, and mushrooms. Cook for 2 to 3 minutes.
Add spinach and green onion. Sauté until tender. Season with a pinch of salt.
Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.
Form and Bread the Patties:
Measure out approximately two tablespoons of potato mixture, roll it into a ball and flatten into a 3/4” patty. Arrange patties on parchment paper. Makes 14 to 18 patties. Chill or freeze so that patties are firm before breading.
Gather three bowls or shallow dishes. Fill the first with 1/2 cup flour, the second with a well-blended mixture of unsweetened plant milk, cornstarch and salt, and the third with panko bread crumbs. Dip each patty briefly into flour, followed by the cornstarch thickened milk, and then the bread crumbs. Firmly press the bread crumbs into the patties.
Fry the Croquettes:
Heat 1/2-inch of oil over medium heat. Once oil is evenly hot, fry patties in batches of one to five (depending on size of oil vat), flipping after about 1 to 1 1/2 minutes. Each patty should be golden-brown and fully heated within 2 1/2 to 3 minutes.
Bake the Croquettes:
Preheat oven to 450 °F. Line baking sheet with parchment paper. Baked breaded croquettes for 10 minutes. Flip and bake for another 5 to 10 minutes.