Croquettes make a great appetizer for a dinner party, a great picnic lunch, or even just a great dinner with a lovely side or rice or beans. This recipe is super easy to cook up and tastes delicious. Add a bit of veganaise, avocado slices, chives, lemon zest, or anything else to enhance the delicious flavor and make it a bit of your own. You can also store these in the refrigerator for later meals if need be.
Makes about 20
4 medium gold potatoes, cubed
5 garlic cloves, minced
1½ cups water
1 heaping Tbs tahini
½ tsp salt
1¼ cups garbanzo flour
½ cup diced roasted red bell pepper
½ cup chopped green olives
⅔ cup fresh parsley
1 tsp pepper
- Combine the potatoes, garlic, and water in a large frying pan. Cover (with a slight vent) and cook over medium-high heat, stirring occasionally, until all the water has been absorbed and potatoes are for-tender, about 15 minutes.
- Transfer the potatoes to a blender and mix until well mashed, leaving no lumps. Transfer the potatoes to a mixing bowl with the tahini and salt. Mix until just combined. Stir in flour until well combined. Fold in the peppers, olives, parsley, pepper, and lemon zest.
- Chill the dough in the freezer for 15 minutes. Preheat the oven to 400F while the dough chills. Shape the dough into twenty 2in round patties. Transfer to a nonstick baking sheet. Brush both sides with oil and bake for 40 minutes, flipping them over half way through.
Nutritional Facts: per serving (2 croquettes)
129 cal; 2g total fat (2g sat fat); 22g carb; 117mg sod; 5g fiber; 5g protein; 2g sugars
*This recipe is based off of a recipe from Great Gluten-Free Vegan Eats