Vegetable Croquettes - Vegan |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is one of my favorite recipes, and is also a favorite of my non-vegan family! It takes some time to prepare but is well worth the effort. The mixture can be made ahead of time and left in the fridge to cool - this sometimes makes them easier to shape, especially if the vegetables were very juicy. Found in Lynda Stoner's 'Vegan Now'. Ingredients:
4 large potatoes |
30 g vegan margarine |
2 garlic cloves |
1 small onion, chopped |
1 small carrot, grated |
2 small zucchini, grated (courgette) |
1 teaspoon curry powder |
1 teaspoon egg substitute, premixed with 2 tablespoons water |
2 tablespoons breadcrumbs |
2 tablespoons vegan parmesan cheese |
1/4 cup extra breadcrumbs |
1 tablespoon parsley, chopped |
1/4 cup oil |
Directions:
1. Boil potatoes until soft, and then mash.
2. Melt vegan margarine in frying pan, add garlic, onion and curry powder. Cook until lightly browned. Add carrot and zucchini and continue to cook until soft.
3. Remove from the heat, add potatoes, and leave for a short time to cool. Add egg replacer mix, 2 tablespoons of crumbs and vegan parmesan and mix well.
4. When mixture is cool enough, shape mixture into small logs. Combine extra crumbs and parsley, then roll croquettes in the mixture until coated.
5. Heat enough oil in frying pan to cover it, the croquettes will also soak a lot of it up, so you will need to add some more as you go. Fry Croquettes on both sides until golden brown, and drain on absorbent paper.
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