Potato Rice Puff Croquettes (vegan)
These vegan potato croquettes are creamy, stuffed with cheese and coated in rice puffs to give a unique crunch.
Ingredients
- 1 large potato (300g)
- 1 tbsp vegan butter
- 2 tbsp all-purpose flour
- 1 tbsp nutritional yeast
- ½ tsp salt
- black pepper to taste
- 50 g vegan cheese cut into 12 sticks
Breading
- neutral oil for frying
- ¼ cup all-purpose flour
- 1 tbsp chickpea flour
- 2 tbsp water
- 1½ cup rice puffs more if needed
Instructions
- Cut the potato into cubes (I leave the skin on but you can peel it if you want). Cook in boiling water for 10 minutes, or until fork-tender.
- Transfer cooked potato to a medium bowl, and mash it together with vegan butter, then let cool completely.
- Meanwhile, combine chickpea flour and water to create the 'egg' mixture. Prepare flour and rice puffs for breading.
- Once the potato is cool, add flour and seasonings, mixing well to incorporate. Take around 2 tbsp of the mixture, flatten it with your palm and place the cheese in the middle. Roll it to get a smooth log shape. Repeat with the rest of the mixture.
- Lightly coat each piece in flour, the 'egg', then the rice puffs. Pack the rice puffs in tightly, making sure to cover as much surface as possible.
- Prepare a pot with at least 2-inches of cooking oil. Once it is hot, reduce to medium-low. Fry the croquettes in batches for 3-4 minutes, turning it around to make sure it cooks evenly. Once it's golden brown, remove from the oil and place on a wire rack to drain.
- Serve immediately with sauce of your choice.
Notes
Alternatively, brush the croquettes in oil and bake in a preheated oven at 180C for 20-25 minutes OR in a preheated air-fryer at 180C for 7-10 minutes.
Feel free to add other seasonings of your choice to the potato mixture.
Tried this recipe?Let us know how it was!