Veggie Croquettes

• Vegetarian

• Produce

  • 1/3 cup Baby spinach, lightly packed
  • 1/8 cup Broccoli florets
  • 1 Carrot
  • 1 cloves Garlic
  • 2 stalks Green onion
  • 1 1.5lb bag Little potato company's baby boomers
  • 2 Mushrooms, large
  • 1/8 cup Red bell pepper
  • 1/4 Red onion

• Condiments

  • 2 tsp Vegan butter

• Baking & Spices

  • 2 tbsp Corn starch
  • 1/2 cup Flour
  • 3/4 tsp Salt
  • 2 pinch Salt

• Oils & Vinegars

  • 2 tsp Vegetable oil

• Bread & Baked Goods

  • 1 1/2 cups Panko bread crumbs, whole wheat or white

• Dairy

  • 1 1/4 cup Plant milk, unsweetened

Found on ilovevegan.com

Description

Ingredients

• One 1.5lb bag The Little Potato Companys Baby Boomers
• ¼ cup unsweetened plant milk (almond, soy, etc.)
• 2 tsp vegan butter
• ¾ tsp salt
• 1-2 cloves garlic, minced
• 1 carrot, peeled and grated
• ¼ red onion, finely chopped
• 2 stalks green onion, finely sliced
• 2 large mushrooms, finely chopped
• ⅓ cup baby spinach (lightly packed), finely chopped
• ⅛ cup broccoli florets, finely chopped
• ⅛ cup red bell pepper, finely chopped
• 2-3 tsp vegetable oil
• pinch salt
• ½ cup flour
• 1 cup unsweetened plant milk
• pinch salt
• 2 tbsp corn starch
• 1.5 cups whole wheat or white panko bread crumbs

Directions

• Boil potatoes for approx. 18 minutes, until they feel tender when poked with a fork. Drain potatoes and mash with ¼ cup unsweetened plant milk, 2 tsp vegan butter, and ¾ tsp salt. Set aside.
• 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 (about ⅛-1/4 tsp).
• Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.
• 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: Heat ½ of oil over medium heat. Once oil is evenly hot, fry patties in batches of 1-5 (depending on size of oil vat), flipping after about 1-1½ minutes. Each patty should be golden-brown and fully heated within 2½-3 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: Preheat oven to 450F. Line baking sheet with parchment paper. Baked breaded croquettes for 10 minutes. Flip and bake for another 5-10 minutes.