Veggie Potato Croquettes Veggie Potato Croquettes

Veggie Potato Croquettes

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!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

For the mashed potatoes, boil potatoes for approx. 18 minutes, until fork tender. Drain potatoes and mash with ¼ cup unsweetened plant milk, 2 tsp vegan butter, and ¾ tsp salt. Set aside.

For the vegetables, heat 2-3 tsp vegan butter over medium-high heat in a large skillet. Add garlic, onion, carrots, broccoli, bell pepper, and mushrooms. Cook for 2-3 minutes. Add spinach and green onion. Sauté until tender. Season with a pinch of salt. 2. Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.

For forming and breading the patties: Measure out approx. 2 Tbsp of potato mixture, roll it into a ball and flatten into a ¾” patty. Arrange patties on parchment paper. Makes 14-18 patties. Chill or freeze so that patties are firm before breading.

Gather 3 bowls or shallow dishes. Fill the first with ½ 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.

Frying 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 1½ minutes. Each patty should be golden-brown and fully heated within 2 ½ to 3 minutes. Notes: Overheating will cause the potato filling to spill out. Make sure oil is hot enough to sufficiently brown the patties in 3 minutes or less or the filling may spill out.

Baking 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.

Notes Customization: Feel free to play around with the types and amounts of vegetables used. You’ll want a total volume of 1 3/4 to 2 cups of finely chopped veggies. Notes on Baking: The white panko breaded croquettes don’t brown very well in the oven and end up looking a little pale and unattractive. If you want to bake your croquettes I recommend using whole wheat panko crumbs because they have a nice golden-brown colour when baked. Tip: This recipe freezes well, you can either freeze the patties after pre-frying/baking or as mashed potato patties, before breading. Perfect for make ahead dishes in preparation for Thanksgiving and holiday entertaining!

Step 1 out of 7

For the mashed potatoes, boil potatoes for approx. 18 minutes, until fork tender. Drain potatoes and mash with ¼ cup unsweetened plant milk, 2 tsp vegan butter, and ¾ tsp salt. Set aside.

Step 2 out of 7

For the vegetables, heat 2-3 tsp vegan butter over medium-high heat in a large skillet. Add garlic, onion, carrots, broccoli, bell pepper, and mushrooms. Cook for 2-3 minutes. Add spinach and green onion. Sauté until tender. Season with a pinch of salt. 2. Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.

Step 3 out of 7

For forming and breading the patties: Measure out approx. 2 Tbsp of potato mixture, roll it into a ball and flatten into a ¾” patty. Arrange patties on parchment paper. Makes 14-18 patties. Chill or freeze so that patties are firm before breading.

Step 4 out of 7

Gather 3 bowls or shallow dishes. Fill the first with ½ 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.

Step 5 out of 7

Frying 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 1½ minutes. Each patty should be golden-brown and fully heated within 2 ½ to 3 minutes. Notes: Overheating will cause the potato filling to spill out. Make sure oil is hot enough to sufficiently brown the patties in 3 minutes or less or the filling may spill out.

Step 6 out of 7

Baking 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.

Step 7 out of 7

Notes Customization: Feel free to play around with the types and amounts of vegetables used. You’ll want a total volume of 1 3/4 to 2 cups of finely chopped veggies. Notes on Baking: The white panko breaded croquettes don’t brown very well in the oven and end up looking a little pale and unattractive. If you want to bake your croquettes I recommend using whole wheat panko crumbs because they have a nice golden-brown colour when baked. Tip: This recipe freezes well, you can either freeze the patties after pre-frying/baking or as mashed potato patties, before breading. Perfect for make ahead dishes in preparation for Thanksgiving and holiday entertaining!

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