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Vegan Baked Croquette

Print Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 13 croquettes

Ingredients
  

  • 3 large Potatos cut into chunks
  • 1 handful frozen sweetcorn
  • 1 tsp Dry parsley
  • 2 tbsp Vegan margarine
  • 5 tbsp Soya milk
  • 2 tbsp Nutritional yeast
  • 1/8 tsp Salt and black pepper adjust the amount according to your liking
  • 2 tbsp Vegan cheese optional
  • 2 tbsp Oil
  • 45 g bread crumbs

Instructions
 

  • In a pot, boil the potato until they are soft. Put the frozen sweetcorn in there as well so that you can defrost it at the same time!
  • When the potato is soft, drain and put back in the pot on the cooker on a low heat for a few seconds until you see no water inside, stir constantly.
  • Take the pot off the cooker and mash the potato with a folk, When half mashed, add in the margarine, 2 tbsp soya milk (we need the other 3 tbsp later), nutritional yeast, dry parsley, salt and pepper. Continue to mash until mashed completely. Don't worry if the consistency is not smooth. A little bits of potato will be quite nice in the croquette!
  • Preheat the oven to gas mark 7 (220°C). Prepare an oven tray with cooking foil and grease it with 2 tbsp of oil. Prepare the bread crumbs on a plate and the 3 tbsp of soya milk in a bowl.
  • Form the potato into the croquette shape. It could be an oval shape or a rectangle shape or circle shape. Dip a croquette in the milk quickly, put it on the plate of the bread crumbs, coat all around it and then place it on the prepared baking tray. Do the same for the rest of the croquettes. Bake for 20-30 minutes until golden. Turn over between the baking time to make sure both sides are equally golden.