How to make Vegan Mushroom Potato Croquettes

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.

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Step 5

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

Step 6

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

Step 7

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

Step 8

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

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