Hey everyone and welcome back to #RecipeADayMay! Today’s recipe is another one that’s been on the ‘try this’ list for quite some time. Side note: doing this series this month has seriously helped push me into trying to make those things that I’ve been saying I’ll make ‘someday’. Much to my mother’s delight, I’ve perfected my veggie croquettes. I thought this would be slightly harder than it was. There’s many different egg replacement options depending on what you needed the egg for in the first place, but the egg wash is something I always struggle with. Turns out I’m an idiot because dipping them in almond milk worked perfectly.
I filled mine with peas and peppers as I wanted to keep them fresh, but you could add any vegetable or seasoning that you wanted.
They do take quite a while to make, which is the only downside, but I guess that’s inevitable with any recipe that requires certain ingredients to be cooked before the main dish is prepared.
This recipe is gluten free, dairy free, soy free, vegan and can be nut free depending on your choice of milk.
Serves: 15 croquettes
Prep time: 45 minutes
Cook time: 25 minutes
- Approx. 750g potatoes, peeled and chopped into smaller cubes
- 1 cup peas (if using frozen, defrost first)
- ½ pepper finely chopped, preferably red/ yellow/ orange
- 1 tsp garlic pepper seasoning
- 2-3 tbsp dairy free milk
- ½ cup dairy free milk
- 1 cup breadcrumbs, I used GF but pick any of your choice
- Boil the potatoes for about 20-25 minutes until tender when you touch them with a knife. Then, drain and mash them with the 2-3 tbsp of dairy free milk.
- Preheat the oven to 220°c.
- Next, stir in the peas, peppers and garlic pepper seasoning. Leave mixture to cool for a few minutes until they’re cool enough to be handled.
- Take one heaped tbsp of mixture and mould it to your desired shape.
- Put the extra milk and breadcrumbs into two small bowls or dishes then dip each croquette in the milk, making sure it’s fully covered then do the same with the breadcrumbs.
- Place coated croquettes on a baking tray in the centre of the oven for 20-25 minutes until they’re golden and crispy. Turn them over half way.
Serve and enjoy!
Cooking tip: For those of you using GF breadcrumbs, you may notice that they don’t brown and crisp as well as regular breadcrumbs do. If this is the case and you’d like them to look just like the original, spray each croquette with 1 or 2 sprays of fry spray when you turn them over.
Do you guys like veggie croquettes or do you prefer plain potato? Is there someone in your life who would love to try these?