How to make Vegan Mushroom Potato Croquettes


This browser does not support the video element.


Impress your guests with these wonderfully crispy potato croquettes.

This browser does not support the video element.


We made them with a yummy filling of smoky mushrooms and creamy mashed potatoes — no bechamel or eggs needed.

Step 1

Peel and chop the potatoes into chunks. Add them to a pot of salted boiling water, and cook them for 20 minutes until soft.

Step 2

Sizzle the mushrooms in a skillet with oil, smoked paprika, and garlic.

Step 3

Blitz a handful of cooked potatoes in a blender with a pinch of nutmeg, black pepper, and salt into a smooth and stretchy mix.

Step 4

Mash the remaining potatoes with parsley, salt, pepper, and nutmeg. Then, incorporate the mushrooms.

Step 5Part 1

Roll a small handful of mash into a ball. Then, use your pinky finger to poke a hole in the centre.

Step 5Part 2

Fill a piping bag with the potato cream and pipe it into the hole. Then, seal the croquette with a bit of mash.

Step 6

Soak the flaxseeds in water for 10 minutes. Dip each potato ball twice, first in the flax mix and then in the breadcrumbs.

This browser does not support the video element.

Step 7

Bake the croquettes at 220°C (430°F) for 25 minutes until the coating is crusty and golden.

Don't miss
the next recipe