Vegan Potato & Root Croquettes
The insides of these vegan croquettes are creamy and rich - yet fresh thanks to the chives and mustard - and the outsides are crisp, light and airy. These work as both an appetizer and as the main event, served with some vegan aioli or mayo.
1 large turnip or 2 parsnips (around 230g), peeled and cubed
2 medium sized potatoes (around 320g), peeled and cubed
40g plant based butter
2 tsp wholegrain mustard
1 tsp salt
10g chives, finely chopped
40g plain flour
80ml plant based cream
30g panko breadcrumbs
Vegetable oil, for frying
Add the cubed potatoes and turnips (or parsnips) to a saucepan. Fill the saucepan with just enough cold water to cover the potatoes and turnips and a couple big pinches of salt (around 1 tbsp).
Bring the water to a boil over medium high heat, and cook the potatoes and turnips for 12-14 minutes, until they’re soft enough to easily insert a knife through, but still holding their shape.
Drain the potatoes and turnips and add them back to the saucepan. Use a potato masher or fork to mash the vegetables until they’re completely broken down and smooth.
Stir in the plant based butter, mustard, salt and chives. The mashed potatoes and turnips should be creamy and easy to stir, but firm. Taste for seasoning and adjust to taste.
Transfer the mashed potatoes and turnips into a container or bowl, and let it sit in the refrigerator for 30-40 minutes. This will make it easier to roll the croquettes and will help them maintain their shape.
Once the mash has chilled, it’s time to roll and fry the croquettes.
Fill a frying pan with around 6cm of vegetable oil. Heat the vegetable oil over medium heat until it reaches around 170˚C degrees.
In the meantime, use your hands to roll the mash into balls that are around the size of a golf ball.
Fill one bowl with the plain flour, one with the plant based cream and one with the panko.
Working with one at a time, coat the croquettes by coating them first in flour, then in plant based cream and finally in the panko breadcrumbs.
Once the oil is ready, transfer 3-4 croquettes into the pan. Fry the croquettes for around 3-4 minutes on each side, turning them carefully, until golden brown throughout. These need to be handled gently whilst frying, as the lack of egg in the coating process makes them slightly more fragile.
Once the croquettes are golden brown, transfer them onto a plate lined with kitchen paper to drain any excess oil. Repeat with the remaining croquettes until they’re all fried.
Let the croquettes cool for 5 minutes, then serve immediately.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.